📝 About This Recipe
Steeped in Greek Orthodox tradition, Fanouropita is a fragrant, vegan-friendly cake baked to honor Saint Phanourios, the patron saint of lost things. This 'cake of discovery' is traditionally made with exactly seven or nine ingredients, symbolizing the holy mysteries of the church. It features a moist, tender crumb scented with warm cinnamon and cloves, brightened by fresh orange juice, and enriched with crunchy walnuts and golden raisins.
🥗 Ingredients
The Batter Base
- 1 cup Extra virgin olive oil (use a mild, fruity Greek olive oil)
- 1 cup Granulated sugar
- 1 cup Freshly squeezed orange juice (strained of seeds)
- 1 tablespoon Orange zest (from about 1-2 oranges)
- 1/4 cup Cognac or Brandy (optional, but adds deep aroma)
Dry Aromatics
- 500 grams Self-rising flour (sifted; approximately 3.5 to 4 cups)
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground cloves
- 1/2 teaspoon Baking soda (to be dissolved in the orange juice)
The Mix-ins and Garnish
- 1/2 cup Walnuts (coarsely chopped)
- 1/2 cup Golden raisins (soaked in warm water for 10 minutes then drained)
- 2-3 tablespoons Powdered sugar (for dusting)
- 1 tablespoon Sesame seeds (optional garnish for the pan)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch rectangular pan or a 10-inch round springform pan with olive oil and dust with a little flour or sesame seeds.
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2
In a large mixing bowl, whisk together the olive oil and granulated sugar for about 3-5 minutes until the sugar begins to dissolve and the mixture looks pale.
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3
In a separate small bowl, pour the orange juice and stir in the baking soda. Hold it over the main mixing bowl as it will foam up quickly, then pour the fizzing liquid into the oil and sugar mixture.
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4
Add the cognac (if using) and the orange zest to the wet ingredients, whisking gently to combine.
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5
In a medium bowl, sift the self-rising flour, ground cinnamon, and ground cloves together to ensure there are no lumps and the spices are evenly distributed.
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6
Gradually add the dry flour mixture into the wet ingredients. Use a spatula or a whisk to fold the flour in gently—do not overmix, or the cake will become tough.
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7
Once the flour is just incorporated, fold in the chopped walnuts and the drained golden raisins until evenly dispersed throughout the batter.
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8
Pour the batter into your prepared baking pan, smoothing the top with a spatula.
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9
Bake in the center of the oven for 45 to 55 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
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10
Remove the cake from the oven and let it cool completely in the pan. Traditionally, this cake is not served warm as the flavors need time to settle.
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11
Once cooled, dust the top generously with powdered sugar. Cut into diamond or square shapes to serve.
💡 Chef's Tips
Always use fresh orange juice rather than bottled for the best chemical reaction with the baking soda. To prevent the raisins from sinking to the bottom, toss them in a tablespoon of flour before folding them into the batter. If you don't have self-rising flour, use 500g all-purpose flour mixed with 3 teaspoons of baking powder and 1/2 teaspoon of salt. Traditionally, a prayer is said while mixing the cake to honor the Saint and ask for help in finding something lost. Avoid using a heavy-duty electric mixer; a hand whisk or spatula keeps the texture light and airy.
🍽️ Serving Suggestions
Serve with a strong cup of Greek coffee or a double espresso. Pair a slice with a dollop of thick Greek yogurt and a drizzle of honey for a modern twist. A glass of sweet Vinsanto or Muscat dessert wine complements the warm spices beautifully. Enjoy as a mid-afternoon snack with a glass of cold mountain tea (Tsai tou vounou).