St. Fanourios' Lenten Cake (Fanouropita)
A soft, crumbly, dairy-free Greek cake made with olive oil, orange juice, red wine, walnuts, and raisins. Perfect for Lent or any time you need a light, aromatic dessert.
- Prep10 min
- Cook45 min
- Total55 min
- DifficultyEasy
- Servings10
Fanouropita is a traditional Greek Lenten cake, named after Saint Fanourios, the saint of lost things. It's completely dairy-free, relying on olive oil and fresh orange juice for moisture, while red wine and warm spices add depth.
This cake is wonderfully easy to make and has a tender, crumbly texture. The walnuts and raisins give it a rustic feel, and a dusting of icing sugar makes it look beautiful. It keeps well for days, so it's perfect for baking ahead.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 350°F.
- Put the walnuts in a food processor and pulse until finely ground (but not a paste). Set aside.
- In a large bowl, whisk together the olive oil, sugar, orange zest, orange juice, cinnamon, nutmeg, and red wine until the sugar dissolves and the mixture thickens slightly.
- Add the baking soda and whisk until fully dissolved.
- Gradually whisk in the self-raising flour. Then fold in the ground walnuts and raisins with a spatula.
- Pour the batter into a 26 cm (10-inch) springform pan. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Place the pan on a wire rack and let the cake cool completely to room temperature. Then remove the ring, dust generously with icing sugar, slice, and serve.
- Store the cake in an airtight container at room temperature for up to a week.
💡 Tips
- For a milder flavor, use half olive oil and half vegetable oil.
- Make sure the orange juice is fresh for the best taste.
- Do not overmix the batter after adding the flour, or the cake may become dense.
Inspired by a recipe from Real Greek Recipes