Fanouropita
Ingredients
- 9 g baking soda, 1 ½ tsp
- 400 mL orange juice, strained, see notes1
- 200 mL tap water, at room temperature
- 300 mL extra virgin olive oil
- 5 g ground cinnamon, 1 ½ tsp
- 1 tsp lemon or orange zest
- 160 g caster sugar
- 560 g plain flour, sifted
- 80 g raisins
- 150 g walnuts, coarsely chopped
- icing sugar, for garnish
Instructions
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Preheat the oven to 170°C fan forced. Add the baking soda and then pour the orange juice in a large bowl. It will start to froth, just mix it to ensure all the baking soda is dissolved otherwise you will end up with white spots in the cake.
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Continue to pour in the water, extra virgin olive oil, cinnamon, lemon zest and sugar and whisk until the sugar has been dissolved. Add the flour in the bowl in small batches, while mixing with a whisk or a hand held, mixer to help combine it with the liquids. Continue until all the flour is incorporated. Then fold in the raisins and walnuts.
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Spray the baking dish with some oil all around or you may choose to line it with baking paper. I used a rectangular baking dish measuring 26x21x5cm in size, see notes2. Place the baking dish on the middle rack in the oven for 60-65min or until it is cooked through.
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Let it rest in the baking tray for 10min and then turn it over on a cooling rack. If there are cracks, turn the cake with that side facing down so it is smooth on the top. Wait for it to completely cool down before you dust some icing sugar on top and serve. I store the cake in an airtight container in a dry cool place, usually the pantry, for up to 5 days.
Recipe Notes
1. As an indication I needed 5 small oranges but that may vary depending on the juiciness of oranges used.
2. If the baking dish you use is larger, then the cake may bake faster due to the increase in surface area to volume ratio, so keep that in mind.