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Preheat oven to 180C (fan). Grease a 9inch springform cake tin or a large loaf tin and line with parchment paper.
Soften the onions in a little olive oil in a small pan over medium heat until golden brown and caramelised.
In a large bowl, whisk eggs, add milk and oil, and whisk.
Sift in half of the flour and baking powder, salt, and sugar, then whisk.
Sift in the rest of the flour and lightly whisk until smooth.
Gently fold in the onion, olives, cubed hellim, coriander, and mint with a wooden spoon or spatula.
Pour into the lined tin and sprinkle over half of the seeds, then the grated hellim, then the rest of the seeds.
Bake on bottom shelf for 40-50 minutes until a knife inserted in the deepest part comes out clean.
Remove from oven, place on a cooling rack, and allow to cool before cutting.