Fanouropita
An aromatic vegan cake usually baked on 27 August, Fanouropita requires only a few pantry staples and is simply delicious. This recipe is featured in Gluten-free Mediterranean by Helen Tzouganatos.
DF, GF, VG | SERVES 10
1 teaspoon finely grated orange zest
310 ml (1 1⁄4 cups) freshly squeezed orange juice
1 teaspoon bicarbonate of soda
185 ml (3⁄4 cup) light olive oil
230 g (1 cup) caster sugar
2 tablespoons brandy (optional)
260 g (2 cups) gluten-free
self-raising flour, sifted
1 teaspoon ground cinnamon
1⁄4 teaspoon ground cloves
90 g (3⁄4 cup) roughly chopped walnuts or almonds
60 g (1⁄2 cup) raisins
pure icing sugar, sifted, for dusting
Preheat the oven to 170°C (fan-forced) and grease a 20 cm square cake tin.
Place the orange zest and juice and bicarbonate of soda in a bowl and whisk until frothy. Add the olive oil, caster sugar and brandy (if using) and whisk to combine. Add the flour, cinnamon and cloves and mix with a wooden spoon to incorporate. Fold in the nuts and raisins.
Spoon the batter into the prepared tin and bake for 35–40 minutes or until an inserted skewer comes out clean. Cool the cake in the tin, then turn out onto a platter. Dust the cake with icing sugar and serve. Store in an airtight container at room temperature for up to 5 days.
From Gluten-free Mediterranean by Helen Tzouganatos
More a way of life than a diet, the Mediterranean style of eating is embraced around the world for its simplicity, health benefits and downright deliciousness.
Now you can enjoy all your favourite dishes from Greece, Italy, Spain, Lebanon and more, minus the gluten.
Helen Tzouganatos, host of SBS Food’s Loving Gluten Free, shows you just how simple it is to cook delicious gluten-free versions of Mediterranean classics, with clever ingredient swaps that not even Yiayia or Tayta will notice. From the fluffiest focaccia and crispiest loukoumades to the easiest seafood paella and most decadent chocolate roulade, you won’t believe these family favourites are gluten-free.