Greek Saint Fanourios Raisin Cake

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Greek Saint Fanourios Raisin Cake is a humble, fragrant loaf cake traditionally baked in Greek homes, especially when seeking something lost or for Saint Fanourios' feast day. Plump raisins, warm cinnamon, and fruity olive oil give it a rustic sweetness without butter or dairy. Simple pantry staples transform into a tender, perfumed cake that only gets better as it sits.

Nutrition Facts

Per serving (estimated)

• 445 kcalCalories
• 18 gFat
• 2.5 gSaturated Fat
• 65 gCarbs
• 2 gFiber
• 32 gSugar
• 6 gProtein
• 195 mgSodium
• 240 mgPotassium
• 60 mgCalcium
• 2 mgIron
• 9 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the dry mixture

• 2 cups (260 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon fine sea salt

For the wet mixture

• 1/2 cup (120 ml) mild extra-virgin olive oil
• 3/4 cup (180 ml) freshly squeezed orange juice
• 1/4 cup (60 ml) water
• 1 tablespoon finely grated orange zest
• 1 teaspoon pure vanilla extract

For the mix-ins and finish

• 3/4 cup (110 g) dark raisins
• 1/2 cup (60 g) chopped walnuts
• 1 tablespoon all-purpose flour, for tossing the fruit
• Powdered sugar, for dusting

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper, leaving overhang on the long sides for easy lifting.
2. Place the raisins in a small bowl, cover with hot water, and let them plump for 10 minutes while you measure the rest; drain well and pat dry.
3. In a large bowl, whisk together the 2 cups of flour, sugar, baking powder, baking soda, cinnamon, cloves, and salt until evenly combined.
4. In a separate bowl, whisk the olive oil, orange juice, water, orange zest, and vanilla until smooth and lightly emulsified.
5. Toss the drained raisins and chopped walnuts with the 1 tablespoon of flour to coat, then pour the wet ingredients into the dry and stir just until no streaks of flour remain. Gently fold in the floured raisin mixture.
6. Pour the batter into the prepared loaf pan, smooth the top, and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean and the top is deep golden brown.
7. Cool the cake in the pan for 15 minutes, then lift it out by the parchment and transfer to a wire rack to cool completely before dusting generously with powdered sugar.
8. Slice into thick pieces and serve with Greek coffee, strong black tea, or a small glass of sweet Mavrodaphne wine.

Cook’s Notes

• Use a mild, fruity extra-virgin olive oil rather than a peppery one so the cake stays sweet and balanced.
• If you do not have fresh oranges, substitute 3 tablespoons of thawed orange juice concentrate plus water to reach 3/4 cup total.
• The cake tastes even better the next day; wrap it tightly in foil and let the raisins and spices meld overnight at room temperature.
• Toast the walnuts in a dry skillet over medium heat for 2 minutes before folding them in to deepen their flavor.
• Traditionally this cake is offered in remembrance of Saint Fanourios, and many home bakers light a small candle while it bakes for a personal intention or lost item.

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