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- Dish type
- Sponge cake
- Olive oil cake
This cake is named after Saint Fanourios. It's said that if you've lost something, you make this cake so that St Fanourios can help you find it. While the story behind this cake is nice, the cake itself is even nicer! I love the richness of the olive oil, which helps the cake stay moist for days.
Greater London, England, UK
17 people made this
- 300ml olive oil
- 350ml freshly squeezed orange juice
- 2 tablespoons brandy
- 300g caster sugar
- 700g plain flour
- 1 teaspoon bicarbonate of soda
- 2 teaspoons baking powder
- 175g sultanas
- 150g chopped walnuts
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2 tablespoons sesame seeds
MethodPrep:20min ›Cook:45min ›Ready in:1hr5min
- Preheat the oven to 200 C / 180 C fan / Gas 6.
- Combine oil, juice and brandy in a large bowl. Add sugar and stir. Sift in flour, bicarb and baking powder and mix well. Add sultanas, walnuts, cinnamon and cloves. Mix well, then tip into a greased 30cm round cake tin. Level the top and sprinkle with sesame seeds.
- Bake in the preheated oven for 45 minutes to 1 hour, until a skewer inserted in the centre comes out clean (if using a fan oven your baking time will be slightly shorter; start checking at 40 minutes).