Saint Fanourios cake

This cake is traditionally baked and taken to Greek Orthodox church each year in August, but its nutty, gently spiced flavour can be enjoyed on any occasion.

Saint Fanourios cake Credit: One World Kitchen

• serves

  8

• prep

  20 minutes

• cook

  55 minutes

• difficulty

  Mid

Ingredients

• ¾ cup dried apricots, chopped
• 3 tbsp Metaxa (or other Brandy)
• 1 cup (250 ml) olive oil
• 1 cup (200 g) sugar
• 1 cup (250 ml) orange juice
• 3 cups self-rising flour
• 1 ½ tsp ground cinnamon
• ½ tsp ground clove
• ¾ cup walnuts, chopped
• Zest of one lemon, for garnish
• Icing sugar, for garnish

Instructions

1. Preheat the oven to 165 C (325 F). 
2. Grease a round 12-inch (30 cm) springform pan with olive oil.
3. Pour brandy over apricots in a bowl and soak for 20 minutes.
4. Whisk olive oil and sugar together until velvety. Stir in the orange juice, brandy and apricots. Combine the flour, cinnamon and clove in a separate bowl. 
5. Add the dry ingredients to the wet ingredients slowly, stirring as you go. Add the walnuts to the bowl and stir to combine. 
6. Bake in the oven for 50 minutes to 1 hour, or until a toothpick inserted in the centre comes out clean.
7. Let it cool in the pan for 5 minutes, then invert onto a plate.
8. Dust with icing sugar and sprinkle with lemon zest to serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.