Introduction
Fanouropita is a traditional Greek Lenten cake dedicated to Saint Phanourios, the patron saint of lost items, and it is traditionally baked as an offering when something or someone has been found. In accordance with religious tradition, the cake is made using an odd number of ingredients, usually seven or nine, and strictly avoids butter or eggs, relying instead on extra virgin olive oil and orange juice for its moist crumb. The recipe typically includes warm spices like cinnamon and cloves, often enriched with walnuts and raisins, and is dusted with powdered sugar after baking. Beyond its role as a delicious and vegan friendly spiced cake, it carries deep cultural significance, as it is custom to take the cake to church to be blessed before sharing it with neighbors and the poor as a gesture of gratitude and intercession.
Ingredients
The Cake Base
1 cup extra virgin olive oil
1 cup orange juice
1 cup granulated sugar
3 1/2 cups self-rising flour (sifted)
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground cloves
The Texture and Flavor
1/2 cup walnuts, chopped
1/2 cup raisins or sultanas (optional)
The Tradition (The 9 Ingredients)
Traditionally, this "Lost and Found" cake must contain exactly 7 or 9 ingredients to honor Saint Phanourios.
Most recipes count the oil, juice, sugar, flour, baking soda, cinnamon, cloves, walnuts, and raisins as the 9 essentials.
The Finishing Touches
Powdered sugar for generous dusting
A prayer or wish for something lost to be found
Small portions to be shared with neighbors and friends
Preperation
Dry Ingredients: Sift the flour, baking powder, and ground cinnamon into a bowl to ensure the cake has a light, airy texture.
Liquid Base: Whisk together the olive oil and sugar until well combined, then stir in the fresh orange juice.
Aromatics: Measure out the ground cloves and prepare the orange zest to provide the traditional spicy and citrusy scent.
Additions: Finely chop the walnuts and rinse the raisins, then toss them in a little flour to prevent them from sinking to the bottom.
Pan: Grease a round or rectangular baking tin with olive oil and dust it lightly with flour before pouring in the batter.
Step by Step
The Tradition: Use exactly seven or nine ingredients, as tradition dictates these symbolic numbers for this Lenten cake. It is customarily baked as an offering to Saint Phanourios to help find lost items or people.
The Aromatics: Whisk together olive oil and sugar until well combined. Stir in fresh orange juice, a splash of cognac, and a generous amount of ground cinnamon and cloves for a warm, spicy fragrance.
The Binding: Gradually sift in flour mixed with baking powder and a pinch of baking soda. Fold the dry ingredients into the liquid until you have a smooth, thick batter that is completely dairy-free and egg-free.
The Texture: Stir in a handful of crushed walnuts and golden raisins. These provide a chewy and crunchy contrast to the dense, moist crumb of the cake.
Baking: Pour the batter into a greased round pan and bake at 180°C for about 45 to 50 minutes. The cake is done when a tester comes out clean and the top is a deep, rustic brown.
Finishing: Let the cake cool completely in the pan before turning it out. Dust the surface heavily with powdered sugar, often using a stencil or lace to create decorative patterns.
Sharing: Traditionally, the cake is taken to church to be blessed and then cut into small pieces to be shared with family, friends, and neighbors.
Origin:
Pan-Hellenic
Diet
Vegan
Equipment Needed:
Bundt pan or round cake pan, Mixing bowl, Sifter.
Cultural History
Fanouropita is a traditional Lenten cake baked in honor of Saint Phanourios, whose name means "the one who reveals," and is offered as a petition for finding lost items or personal clarity. According to strict custom, the cake is made using only seven or nine ingredients, representing the sacred numbers of the church, and must always exclude dairy and eggs. The recipe typically features a fragrant base of flour, sugar, and orange juice, enriched with olive oil and spiced with cloves and cinnamon for a deep and warming aroma. Once the cake is baked and cooled, it is brought to the church to be blessed before being shared with the community as a form of "prosfors" or offering. This ritualistic sweet bridges the gap between culinary tradition and spiritual practice, serving as a symbol of gratitude and a communal prayer for the uncovering of things hidden.
Yiayias Secret
The secret to a successful Fanouropita lies in the rhythmic, continuous stirring of the batter. Tradition dictates using seven or nine ingredients, but the key to the texture is mixing by hand for a significant amount of time. This ensures the sugar dissolves completely into the olive oil and orange juice, creating a fine-crumbed, moist cake without the use of butter or eggs.
Since this is an oil-based cake, the quality of your extra virgin olive oil is paramount; it should be mild so it doesn't overpower the warm spices. To prevent the cake from being too heavy, use a combination of cinnamon and ground cloves, and ensure your raisins are lightly floured before being folded in so they don't sink to the bottom. Once baked, let the cake cool completely in the pan before slicing. This allows the crumb to set, making it easier to cut into the traditional small squares or diamonds without it crumbling apart.
Substitution Notes
The Tradition: This is a "Lost and Found" cake, traditionally baked to honor Saint Phanourios. By custom, it must contain an odd number of ingredients, usually 7 or 9, to be considered authentic.
The Fat: This is a Lenten cake (nistisimo), meaning it contains no butter or eggs. Extra virgin olive oil or a neutral vegetable oil is used instead. Olive oil provides a denser, more traditional crumb, while vegetable oil yields a lighter, more neutral taste.
The Liquid: Fresh orange juice is the primary liquid, providing moisture and a bright citrus note. A small amount of brandy or cognizama is often added for depth of flavor. If you lack orange juice, water or apple juice can be used, though the cake will be less aromatic.
The Leavening: Since there are no eggs, baking soda reacted with the acidity of the orange juice provides the lift. Ensure you mix the soda into the juice over the bowl, as it will foam up immediately. Baking powder can be used as a secondary leavening agent for a more reliable rise.
The Spices: Ground cinnamon and ground cloves are essential for the warm, spiced profile. You can also add a pinch of nutmeg or ground ginger for extra complexity.
The Mix-ins: Walnuts and raisins (or currants) are the standard additions. For a different texture, you can use slivered almonds or dried cranberries. Tossing the fruit and nuts in a little flour before adding them to the batter prevents them from sinking to the bottom.
The Finish: The cake is typically finished with a simple dusting of powdered sugar. Unlike other Greek cakes, it is rarely soaked in syrup, maintaining a texture similar to a dense spice bread or muffin.
Wine Pairings
Fanouropita is a fragrant and dairy-free spiced cake traditionally baked with oil, orange juice, and warm aromatics like cinnamon and cloves, finished with a generous amount of walnuts and raisins.
Dessert Wine (The Traditional Choice): A Muscat of Samos is the classic partner for this cake, as its honeyed apricot and citrus peel notes perfectly echo the orange juice and spices. A sweet Sherry (PX or Cream) also provides a deep, raisiny richness that complements the dried fruit and toasted nuts in the batter.
Sparkling Wine: A sweet Prosecco or a Moscato d’Asti offers a light, floral fizz that lifts the dense, oily texture of the cake. The bubbles and bright acidity provide a refreshing contrast to the heavy spices and sweet syrup notes.
The Contrast: A glass of chilled Vinsanto offers a dark, oxidized profile with notes of coffee and dried figs that provides a complex, slightly bitter edge to balance the cake's sweetness. This creates a sophisticated interaction with the earthy walnuts and spicy cinnamon.
Storage Instructions
Refrigeration: Store Fanouropita in an airtight container at room temperature for up to 3 days. If you prefer to keep it longer, it will stay fresh in the refrigerator for up to 1 week. Because this is an oil based cake (Lenten), it stays moist longer than butter based cakes.
Freezing (Cooked): This cake freezes very well. Once completely cooled, wrap the cake or individual slices tightly in plastic wrap and a layer of aluminum foil. It will keep in the freezer for up to 3 months. Thaw at room temperature for a few hours before serving.
Freezing (Unbaked): It is not recommended to freeze the raw batter. The baking powder and baking soda will lose their leavening power, resulting in a flat, dense cake that won't rise properly once it finally hits the oven.
Reheating: Fanouropita is traditionally served at room temperature. If you prefer it warm, heat a slice in the oven at 150°C for about 5 minutes. You can also use a microwave for 15 to 20 seconds, which will soften the crumb without making it dry.
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