GREEK CAKES WITH RELIGIOUS CONNOTATIONS 2

 

                                            SAINT FANOURIS’ CAKE

This is one of those cakes.  According to tradition, St Fanouris, a saint of the Greek Orthodox Church helps us find objects that have been lost. To honour the saint, a Lenten cake is prepared with olive oil and orange juice and is offered to relatives and friends

 

200 g (1 cup) sugar

250 ml (1 cup) mild-tasting olive oil

A good pinch of salt

 

300 g (3 cups) self-rising flour sifted with

1 tsp ground cinnamon

½ tsp ground cloves

½ tsp ginger powder

 

½ cup stemmed raisins

½ cup chopped walnuts

 

250 ml (1 cup) fresh orange juice

1 tsp bicarbonate of soda

 

Icing sugar

 

Preheat the oven to 180 C (350 F) and line a 30 cm (12 in) round tin with oiled baking parchment.  Sprinkle the raisins and walnuts with 1 tbsp of the flour mixture and reserve.

 

Whip the olive oil with the sugar and salt until the sugar has almost dissolved,  Meanwhile mix the orange juice with the baking soda and set aside.

 

Add the flour mixture in three portions, alternately with the orange juice, mixing well after each addition.  Fold in the raisins and walnuts and pour the batter into to the prepared tin.   Bake for 45 minutes or until a tester inserted in the centre of the cake comes out clean.  When completely cold, sprinkle with icing sugar.  Prepare the cake one day before you need it, because it improves in taste.

 

 

                                                   CHRISTOPSOMO

This is a bread made in Greece to celebrate the birth of Lord Jesus.

 

540 ml (19 fl oz) warm water

16 g (0.6 oz) dry yeast

40 g (1.5 oz) sugar

1kg (2 lb) strong, white flour

40 g (1.5 oz) honey

1 tbsp olive oil

½ tsp ground mahleb

1 tsp salt

30 g (1 oz) anise

80 g (3 oz) roughly chopped walnuts

 

For Garnish:

270 g (9.5 oz) plain flour

130 ml (4.5 fl oz) water

1 tbsp olive oil

A pinch of salt

 

1 egg whipped with

1 tbsp water

1 whole walnut

Sesame seeds

 

Place water yeast and sugar in a bowl and whisk to dissolve.  Wrap the bowl with cling film and set aside for 10 minutes until the yeast reacts and starts bubbling.  Add the flour, honey, olive oil and mahleb and mix the ingredients well together and knead for about 10 minutes until the dough doesn’t stick to the sides of the bowl. Add the anise, walnuts and salt and beat for 1 more minute until combined.

 

Coat the dough lightly with olive oil and cover the bowl with a plastic bag and a small blanket and allow it to rise, in a warm place until doubled in bulk.

 

Now prepare the decoration.  Place the water, olive oil, flour and salt in a bowl and mix until smooth, wrap it in a plastic bag and set aside for 25 minutes.

 

Deflate the Christopsomo dough lightly with your fingers and shape a round loaf.  Butter a round dish 30 cm (12 in) in diameter and transfer the loaf to the dish and brush the top with egg wash.

 

Preheat the oven to 180 degrees C (350 F).  Remove the garnishing dough from the plastic bag and cut it into 6 pieces.  Shape each piece into a long rope. Then form 2 braids over the Christopsomo to form a cross and place the whole walnut in the centre. Cover with a towel, sprinkle with sesame seed and let rise until doubled in bulk.  Bake for 45 minutes or more until puffed and golden.               

 

  

                                                      VASILOPITA

 

A cake that is prepared to celebrate the 1^st day of each year which is also St. Vassilis’ day. A  coin is inserted  in the cake and  whoever finds it has good  luck for all the year,

 

600 g (4 cups) strong bread flour

1 tbsp dried yeast

180 g ( ¾ cup plus 2 tbsp) sugar

Zest of 1 lemon

½ tsp mahleb seeds, crushed

½ tsp ground mastic

125 g ( ½ cup) butter, at room temperature

1 tsp salt

 

1 egg beaten with

1 tbsp of water and reserved

1 cup halved almonds

 

Place all the ingredients except the butter and salt in a mixer and beat  for 3 minutes then add the butter and salt and beat until the dough is thick and shiny.  Remove the dough from the mixer, cover it with a thick cloth and let it rise until doubled in bulk.

 

Punch the dough down and place it in a round 30 cm (12 in) tin lined with buttered baking parchment.  Cover it with cling film and a small  blanket  and let it prove for 30 minutes until doubled in bulk.

 

Brush the cake with beaten egg mixture and form the number of the year with the halved almonds.  Bake for about 45 minutes until golden brown. You could insert the number of the year anyway it suits you, 

 

Don’t forget to insert the coin wrapped in tin foil.   

 

 

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