Fanouropita is a delightful soft, fluffy and very aromatic Greek fasting cake steeped in history and tradition. This light dessert, with hints of orange and warm spices, is dedicated to St. Phanourios, the patron saint of lost things.
If you enjoy simple yet flavourful desserts, you'll love making this cake at home. Plus, if you're a fan of sweet Greek cakes, be sure to check out my recipes for Portokalopita (Greek Orange Cake) and Milopita (Greek Apple Cake).
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The Tradition and Meaning of Fanouropita
Fanouropita (pronounced Fa-nu-ró-peeh-ta) is more than just a cake, it's a meaningful tradition in Greek Orthodox culture. Baked in honour of St. Phanourios, the saint of lost things, it is traditionally prepared on August 26th and brought to church on August 27th, his feast day.
The tradition of baking Fanouropita is a way to ask the saint for help in finding lost items or gaining clarity and guidance. This practice not only honours St. Phanourios but also strengthens the bonds of faith and community.
Why You'll Love This Cake
This recipe is perfect for those observing lent or anyone looking for a delicious, Greek vegan dessert.
The combination of orange juice, warm spices like cinnamon and cloves, and the crunch of walnuts and sultanas creates a unique texture and taste that's both comforting and satisfying. It's an ideal treat for any occasion, from family gatherings to special celebrations.
How To Make This Cake - Short Video
Ingredients
The ingredients for Fanouropita are simple, yet each plays a crucial role in delivering its distinctive flavour and texture. Here’s a closer look:
- Self-raising flour: Provides the base and structure for the cake, making it light and fluffy.
- Sugar: Adding just the right amount of sweetness.
- Light olive oil: Keeps the cake moist and adds a subtle fruity note. It can be substituted with vegetable oil if preferred.
- Orange juice and zest: Imparts a refreshing citrus flavour that brightens the cake.
- Ground cinnamon and cloves: These warm spices bring depth and a hint of spice, enhancing the cake's overall aroma.
- Walnuts: Add a satisfying crunch and earthy flavour.
- Sultanas: Provide a burst of sweetness and chewiness, balancing the texture.
- Icing sugar: A light dusting on top adds a classic finish.
See recipe card for quantities.
Instructions
This recipe is straightforward, with just a few simple steps to follow. Here’s a summary to guide you through the process:
Mix the Base Ingredients
In a large bowl, combine the sugar, ground cinnamon, ground cloves, salt, and orange zest. Add the orange juice and olive oil, whisking until everything is well combined.
Hint: Use fresh orange juice for the best flavour.
Incorporate the Flour
Gradually sift the self-raising flour into the bowl, stirring continuously to avoid lumps and achieve a smooth batter.
Hint: Mix slowly to prevent overworking the batter, which keeps the cake fluffy.
Prepare the Add-Ins
Roughly chop the walnuts and slice the sultanas, then fold them into the batter until evenly distributed.
Hint: Chop the walnuts and sultanas into medium-sized pieces—not too small, but not too large—so they distribute evenly throughout the batter without sinking to the bottom.
Bake the Cake
Pour the batter into a greased and floured 25 cm round cake tin. Bake in a preheated oven at 160°C (fan-forced) for 40 minutes, or until a toothpick inserted into the centre comes out clean.
Hint: Preheat your oven properly to ensure even baking.
Cool and Garnish
Allow the cake to cool in the tin for 15 minutes before removing it. Once fully cooled, dust the top with icing sugar using a small sieve.
Hint: Only dust the icing sugar once the cake is completely cool to maintain its bright appearance.
Equipment
For best results, use a 25 cm round cake tin. This size ensures the cake bakes evenly and achieves the right thickness. If you use a different size tin, adjust the baking time accordingly.
Storage
Fanouropita can be stored at room temperature in an airtight container for up to 3 days. For longer storage, keep it in the refrigerator for up to a week.
📖 Recipe
Greek Fanouropita Recipe (Saint Phanourios Cake)
Equipment
- 25 cm Cake Tin
Ingredients
Cake Batter
- 450 grams self-raising flour
- 1 cup sugar
- 250 ml light olive oil substitute with vegetable oil if preferred
- 250 ml orange juice
- ½ The zest of an orange
- 1.5 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 100 grams walnuts
- 80 grams sultanas raisins
Garnish
- 2 teaspoon icing sugar powdered sugar
Instructions
Cake Batter
- In a large mixing bowl, combine the sugar, ground cinnamon, ground cloves, salt, and orange zest.
- Add the orange juice and olive oil to the bowl, and whisk until everything is well combined.
- Gradually sift the self-raising flour into the mixture, stirring continuously until a smooth batter forms.
- Roughly chop the walnuts into smaller pieces or pulse them briefly in a blender, ensuring they remain in small chunks.
- Slice the sultanas into smaller pieces on a chopping board.
- Fold the chopped walnuts and sliced sultanas into the batter using a spatula, mixing until they are evenly distributed.
Cooking and Garnishing
- Grease and lightly flour a 25 cm circular baking pan. To do this, add a bit of oil to the pan and spread it evenly, then sprinkle flour over the greased surface. Tilt and shake the pan to ensure the flour coats it completely, and tap out any excess flour.
- Pour the batter into the prepared pan, spreading it evenly. Tap the pan gently on the workbench a few times to remove any air bubbles and ensure the batter is level.
- Preheat your oven to 160°C (fan-forced). Bake the cake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes, before attempting to remove from pan.
- To remove the cake from the pan, place a flat surface (like a plate or a cutting board) on top of the pan, then carefully invert the pan to release the cake.
- Allow the cake to cool completely to room temperature before dusting the top with icing sugar using a small sieve. Dusting too early, while the cake is still warm, may cause the icing sugar to melt and lose its bright white appearance.
- Slice, serve, and enjoy your Fanouropita!
Video
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