Ingredients FANOUROPITA 280 gr mild olive oil (or sunflower oil) 290 gr granulated sugar 110 gr sweet wine 330 gr orange juice and zest of 2 oranges 1 tsp baking soda Mixed spices (cinnamon & cloves) 4 cup self-rising flour (500 gr) OPTIONAL 60 gr sesame seeds 140 gr mixed raisins 120 gr chopped walnuts FOR THE SPICE MIX 1 tsp full cinnamon 1/2 tsp cloves 1/3 tsp nutmeg Equipment Baking pan Oven TAGS CAKES FLOUR EGG FREE GLUTEN FREE LENTED FOOD GREEK TRADITIONAL FOODS Ingredients FANOUROPITA 280 gr mild olive oil (or sunflower oil) 290 gr granulated sugar 110 gr sweet wine 330 gr orange juice and zest of 2 oranges 1 tsp baking soda Mixed spices (cinnamon & cloves) 4 cup self-rising flour (500 gr) OPTIONAL 60 gr sesame seeds 140 gr mixed raisins 120 gr chopped walnuts FOR THE SPICE MIX 1 tsp full cinnamon 1/2 tsp cloves 1/3 tsp nutmeg Instructions MIXTURE In a bowl, put the oil, sugar, zest, and mixed spices. With a whisk, work the mixture for 2 to 3 minutes until it becomes creamy and the sugar melts well. Add the wine and mix. Dissolve the baking soda in the orange juice in a pitcher and mix it into the bowl with the mixture, as the juice will foam and overflow. Mix the orange into the ingredients. Add the flour and mix with the whisk. The mixture will resemble a batter. Use a lightly oiled 30×24 cm baking pan. If using sesame seeds, sprinkle half on the base and sides of the pan. Sprinkle the rest on the surface. BAKING Preheat the oven well with both top and bottom heating elements to 170°C and bake on the lower rack for about 1 hour and 10 minutes. Alternatively, bake with fan-forced air at 160°C on the middle rack for about 50 minutes. Before removing it from the oven, check the center with a knife to make sure it is baked properly. The knife should come out clean. After baking, it will rise and double in volume, and the surface will brown nicely. Tips It needs good baking at a moderate temperature for about 1 hour and a bit, or a little less than 1 hour and a half, depending on how you bake it, with heating elements or fan-forced air. The sugar needs to melt well in the oil, and the two together should become creamy. The batter should be like a thick liquid, not stiff. Mix the batter as little as possible once the flour is added. Otherwise, it will become elastic and stiff. If you don’t have sweet wine, mix a little grape molasses or honey with any wine. If you use walnuts and raisins, to keep them distributed throughout the Fanouropita and prevent them from sinking to the bottom of the pan, do the following: Put coarsely chopped walnuts and raisins in a bowl. Sprinkle with 2 to 3 tablespoons of wine or orange juice and mix to moisten. Sprinkle with a little of the total flour. Mix again to coat everything with flour. After adding the flour to the ingredients, add the walnuts and raisins. Mix gently. Put coarsely chopped walnuts and raisins in a bowl. Sprinkle with 2 to 3 tablespoons of wine or orange juice and mix to moisten. Sprinkle with a little of the total flour. Mix again to coat everything with flour. After adding the flour to the ingredients, add the walnuts and raisins. Mix gently. To prevent crumbling and mushiness, the sugar must be very fine and melt very well with the oil. So if the sugar you have is coarse, grind it in a blender to make it powdered. Proceed to mix it with the oil and mix very well until the sugar melts into the liquids. If you add walnuts to the Fanouropita, make sure they are finely chopped so that the piece doesn’t crumble when you cut it. To prevent the Fanouropita from crumbling, it should not dry out during baking. So be careful not to overbake the Fanouropita because it dries out a lot, and since the mixture doesn’t have eggs to bind it and hold it together, if it’s baked too much, it dries out a lot and then crumbles. Pay attention to your oven because each oven bakes differently. If it comes out of the oven earlier than it should, then the Fanouropita becomes mushy since the mixture in its center has not dried properly to achieve the desired result. To be sure that it is baked properly, before taking the pan out of the oven, stick the clean blade of a knife into the center of the Fanouropita. If the blade comes out dry, then it is ready. If the knife blade has traces of batter on it, then the Fanouropita needs a few more minutes to dry properly and not be mushy. Learn about the calories of Fanouropita. TAGS CAKES FLOUR EGG FREE GLUTEN FREE LENTED FOOD GREEK TRADITIONAL FOODS
