📝 About This Recipe
Hailing from the turquoise shores of Lefkada, Ladopita is a storied Greek halva-style cake that bridges the gap between bread and dessert. This traditional 'oil pie' is celebrated for its unique texture—dense, silky, and aromatic—achieved by toasted flour and premium extra virgin olive oil. Traditionally served at celebrations and New Year's, its toasted sesame crust and honeyed sweetness offer a soul-warming taste of Ionian heritage.
🥗 Ingredients
The Oil Base
- 2 cups Extra Virgin Olive Oil (use a high-quality, robust Greek oil if possible)
The Syrup
- 3 cups Water
- 1 1/2 cups Granulated Sugar
- 1/2 cup Greek Thyme Honey (adds floral depth and shine)
- 1 piece Cinnamon Stick (whole)
- 3-4 pieces Whole Cloves
- 1 strip Orange Peel (avoid the white pith)
The Flour Mixture
- 4 cups All-Purpose Flour (sifted)
- 1 cup Semolina (Fine) (for a slightly sandy, traditional texture)
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves
Topping and Crust
- 1/2 cup Sesame Seeds (unhulled preferred)
- 1/2 cup Blanched Almonds (slivered or halved)
- 2 tablespoons Granulated Sugar (for a crunchy finish)
- 1/2 teaspoon Ground Cinnamon (for dusting)
👨🍳 Instructions
-
1
Begin by preparing the syrup. In a medium saucepan, combine the water, 1.5 cups sugar, cinnamon stick, cloves, and orange peel. Bring to a boil, then stir in the honey. Simmer for 5 minutes, remove from heat, and set aside to cool slightly.
-
2
Preheat your oven to 350°F (180°C). Lightly grease a 12-inch (30cm) round baking pan (tapsi) with a little olive oil and sprinkle a tablespoon of sesame seeds on the bottom.
-
3
In a large, heavy-bottomed pot or deep skillet, heat the 2 cups of extra virgin olive oil over medium heat until it begins to shimmer but not smoke.
-
4
In a separate bowl, whisk together the sifted flour, semolina, ground cinnamon, and ground cloves.
-
5
Carefully begin adding the flour mixture to the hot oil, one cup at a time. Use a long-handled wooden spoon to stir constantly. This is the 'toasting' phase.
-
6
Continue stirring the flour and oil over medium heat for about 10-15 minutes. The mixture will transform from a pale paste to a deep golden-bronze color. It should smell nutty and toasted.
-
7
Once the flour is toasted, remove the pot from the heat. Carefully strain out the whole spices and orange peel from your syrup.
-
8
Slowly pour the warm syrup into the flour mixture. Stand back, as it will steam and bubble vigorously. Stir vigorously and continuously until the liquid is fully absorbed and the mixture pulls away from the sides of the pot.
-
9
Transfer the warm dough into your prepared baking pan. Use the back of a spoon or a spatula to press it down firmly and smooth the surface evenly.
-
10
Score the surface of the pie into diamond or square shapes using a sharp knife, cutting about halfway through the depth of the dough.
-
11
Press a halved almond or a sprinkle of slivered almonds into the center of each diamond. Generously cover the entire top with the remaining sesame seeds, 2 tablespoons of sugar, and a dusting of cinnamon.
-
12
Bake in the center of the oven for 30-40 minutes, or until the top is deeply golden and the edges are crisp.
-
13
Remove from the oven and let the Ladopita cool completely in the pan. This allows the texture to set into its signature dense, fudgy consistency.
-
14
Once cooled, cut through the scored lines and serve. It is even better the next day!
💡 Chef's Tips
Always use a heavy-bottomed pot for toasting the flour to prevent burning; if it smells scorched, start over. The color of your Ladopita depends entirely on how long you toast the flour—aim for a 'peanut butter' hue for the best flavor. Don't skimp on the olive oil; since this is the primary fat and flavoring agent, use the best quality Greek EVOO you can find. If you prefer a softer, more pudding-like texture, reduce the baking time by 5 minutes; for a crunchier 'biscuit' style, bake slightly longer. To ensure the sesame seeds stick, press them lightly into the dough with the palm of your hand before baking.
🍽️ Serving Suggestions
Serve at room temperature with a strong, hot Greek coffee (Ellinikos). Pair with a glass of sweet Muscat wine or a chilled Mastika liqueur for a traditional dessert experience. Top with a dollop of thick Greek yogurt to cut through the richness of the oil and honey. Add a side of fresh figs or roasted walnuts for an autumnal platter. Perfect as a 'kerasma' (treat) for guests alongside a tall glass of ice-cold water.