Traditional Fanouropita Recipe (9 Ingredients / St. Fanourios Cake)
Discover how to make authentic traditional Fanouropita (St. Fanourios Cake) at home using 9 wholesome ingredients. Naturally dairy-free and egg-free, featuring fragrant orange juice, olive oil, cinnamon, cloves, walnuts, and raisins.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 1 hr 15 min
- Serves
- 8
Fanouropita is a deeply meaningful and aromatic spiced cake rooted in Greek Orthodox tradition, traditionally baked on the feast day of St. Fanourios to help "find" lost items, health, or guidance. True to tradition, this authentic recipe uses 9 symbolic ingredients—representing the sacred number associated with the saint—without any dairy, butter, or eggs.
Powered by rich extra virgin olive oil, fresh orange juice, warm cinnamon, cloves, crunchy walnuts, and sweet raisins, this cake is wonderfully moist, fragrant, and entirely plant-based. Dust it with powdered sugar and slice it into traditional diamond shapes to share with family and neighbors!
Method
Preheat & Prepare:
- 1
- Preheat your oven to 170°C (340°F) static. Lightly brush a 28–30 cm round baking pan with olive oil and dust with flour (or line with parchment paper).
Whisk the Base:
- 2
- In a large bowl, vigorously whisk the olive oil and sugar together for 3–4 minutes until pale and creamy.
The Citrus Reaction:
- 3
- Stir the baking soda into the fresh orange juice directly over the bowl. Once it fizzes, pour it into the oil-sugar mixture and whisk in the ground cinnamon and cloves.
Fold the Batter:
- 4
- Toss the chopped walnuts and raisins with 2 tbsp of flour to prevent them from sinking to the bottom during baking.
- Sift in the remaining flour and gently fold with a spatula just until combined, then fold in the flour-coated nuts and raisins.
Bake:
- 5
- Pour the batter evenly into the prepared pan and bake on the middle rack for 50–55 minutes until deep golden brown and a skewer inserted into the center comes out clean.
Serve:
- 6
- Cool in the pan for 15 minutes, transfer to a wire rack to cool completely, dust generously with powdered sugar, and slice into traditional diamond cuts!
Chef’s tips
- The Fuzz Fizz Reaction: Adding baking soda directly to the fresh orange juice creates an immediate effervescent reaction, which acts as the primary natural leavening agent to keep this dairy-free cake light and fluffy.
- Preventing Sinking: Tossing the walnuts and raisins in a little flour before folding them into the batter is a crucial step that ensures your mix-ins stay evenly suspended throughout the cake rather than sinking to the bottom.
- Olive Oil Choice: Use a mild extra virgin olive oil or light olive oil so it imparts a subtle, fruity undertone without overpowering the delicate orange and spice aromas.
- Diamond Cuts: For an authentic presentation, let the cake cool completely, then use a sharp knife to score and cut the cake into classic diamond shapes before serving.
Keep cooking
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