Fanouropita
A Greek cake for the feast of Saint Fanourios (27 August), and by tradition also whenever something has been lost — the saint's name recalls the Greek word for “to reveal”. It is entirely plant-based: no eggs, butter or milk, because it was also baked during fasts. Its moistness comes from oil and fresh orange juice, its aroma from cinnamon and cloves, its texture from raisins and walnuts. The key moment is baking soda dissolved in the juice: the orange's acid activates it and the cake rises without eggs.
Your own work in that: 0 min.
- Batter 15 min
- Baking 50 min
- Cooling 30 min
Step by step
0 / 8 doneHeat the oven and prepare the tin
Heat the oven to 180°C. Oil a 24–26 cm round tin and dust it with flour. Rinse and dry the raisins — wet ones sink to the bottom.
Ingredients: 100 g raisins · 100 g walnuts, chopped · 1 tbsp sesame seeds · 1 tbsp icing sugar for dusting
Whisk the oil with the sugar
In a large bowl whisk the oil with the sugar for 2 minutes, until paler and slightly thickened. Add the grated orange zest and the brandy.
Ingredients: 500 g plain flour · 2 tsp baking powder · 1 tsp baking soda · 200 g sugar · 200 ml sunflower oil or mild olive oil · 4 pcs oranges, juice and zest · 2 tbsp brandy · 1 tsp cinnamon · ¼ tsp ground cloves · 1 pinch salt
Dissolve the soda in the juice
Squeeze the oranges (about 300 ml) and stir the baking soda into the juice — it will foam. Pour it straight into the oil mixture. The acid in the juice activates the soda, and the gas it gives off — together with the baking powder — raises the cake in place of eggs, so do not delay this step.
Ingredients: 500 g plain flour · 2 tsp baking powder · 1 tsp baking soda · 200 g sugar · 200 ml sunflower oil or mild olive oil · 4 pcs oranges, juice and zest · 2 tbsp brandy · 1 tsp cinnamon · ¼ tsp ground cloves · 1 pinch salt
The juice foams — straight into the batter.Add the flour and spices
Sift in the flour with the baking powder, cinnamon, cloves and salt and fold with a spatula just until combined. The batter should be thick. Long mixing develops gluten and the cake comes out dense.
Ingredients: 500 g plain flour · 2 tsp baking powder · 1 tsp baking soda · 200 g sugar · 200 ml sunflower oil or mild olive oil · 4 pcs oranges, juice and zest · 2 tbsp brandy · 1 tsp cinnamon · ¼ tsp ground cloves · 1 pinch salt
Fold in raisins and walnuts
Toss the raisins and walnuts in a spoon of flour and fold them into the batter. The flour keeps them suspended rather than sinking.
Ingredients: 100 g raisins · 100 g walnuts, chopped · 1 tbsp sesame seeds · 1 tbsp icing sugar for dusting
Fruit and nuts tossed in flour — they will not sink.Fill the tin and add sesame
Spoon the batter into the tin, smooth the top and sprinkle with sesame seeds.
Ingredients: 100 g raisins · 100 g walnuts, chopped · 1 tbsp sesame seeds · 1 tbsp icing sugar for dusting
Bake until a skewer comes out dry
Bake 45–50 minutes, until the top is golden and a skewer in the centre comes out dry. Check the colour after 30 minutes — if it darkens too fast, cover the tin with foil.
Ingredients: 500 g plain flour · 2 tsp baking powder · 1 tsp baking soda · 200 g sugar · 200 ml sunflower oil or mild olive oil · 4 pcs oranges, juice and zest · 2 tbsp brandy · 1 tsp cinnamon · ¼ tsp ground cloves · 1 pinch salt
A dry skewer — and it is done.Cool and dust with sugar
Cool the cake in the tin 30 minutes, then turn it out onto a rack. Dust with icing sugar before serving. Fanouropita is even better the next day.
Ingredients: 100 g raisins · 100 g walnuts, chopped · 1 tbsp sesame seeds · 1 tbsp icing sugar for dusting
Before you start
Tradition
By Greek custom fanouropita is shared with neighbours or handed out in church, asking Saint Fanourios for help in finding something lost. Traditionally it may have seven or nine ingredients.
Olive oil or sunflower
Mild olive oil gives a deeper, slightly fruity flavour, sunflower oil a neutral one. A strong, peppery extra virgin oil can dominate the cake.
Storage
The cake keeps 4–5 days covered at room temperature. Thanks to the oil and juice it stays moist for a long time.
