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 VEGAN 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 one hour. 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 requires proper baking at moderate temperature for approximately one hour, depending on whether you use conventional heating or convection. Avoid overbaking the fanouropita as it will dry out and become crumbly. If removed too early, it will be undercooked. The sugar must dissolve completely in the oil, and together they should form a cream-like consistency. If using coarse-grained sugar, grind it in a blender until it becomes powder. Mix the oil mixture thoroughly until the sugar dissolves completely. The batter should have a porridge-like consistency, not thick. Mix as minimally as possible once the flour is added. Overmixing will create an elastic, tough texture. If sweet wine is unavailable, combine a small amount of grape molasses or honey with any wine. When using walnuts and raisins, prevent them from sinking to the bottom of the pan with this technique: Place coarsely chopped walnuts and raisins in a bowl. Moisten with 2 to 3 tablespoons of wine or orange juice and toss to coat. Dust lightly with some of the flour from the recipe. Toss again until everything is coated with flour. After incorporating the flour into the main mixture, fold in the prepared walnuts and raisins. Mix gently to distribute evenly. TAGS CAKES FLOUR EGG FREE GLUTEN FREE LENTED FOOD VEGAN GREEK TRADITIONAL FOODS
