greek desserts

This Olive Oil Revani cake is moist, light as sponge, fluffy and the bergamot adds such an amazing aroma!

Olive Oil Revani

sugar

water

cinnamon stick

lemon

lemon juice

olive oil

(200 grams) sugar

eggs

Greek yoghurt

vanilla essence

fine semolina

coarse semolina

all-purpose flour

tbsp baking powder

tsp sea salt

almonds, blanched

tbsp olive oil,

tbsp flour,

Mix the lemon juice to the yoghurt and...

Mix the lemon juice to the yoghurt and set aside for 10 minutes.

Prepare the syrup.  Put it in a pot...

Prepare the syrup.  Put it in a pot with all the other ingredients except the lemon juice.  Bring to a boil and simmer for five minutes.  Add the lemon juice and set aside.

Beat the olive oil with sugar until fluffy, for...

Beat the olive oil with sugar until fluffy, for about ten minutes on high speed.

Add the eggs one at a time until...

Add the eggs one at a time until incorporated.

Add the yoghurt.

Combine both semolinas and flour, citrus zest, salt and...

Combine both semolinas and flour, citrus zest, salt and baking powder.

Lower mixer speed and add the semolina mixture.

Pour in a well-oiled and floured round 2...

Pour in a well-oiled and floured round 2 - 26 cm baking tin or 32 x 23 x 6 cm / 12½ x 9 x 2 ½ inches and lightly score the pieces into squares or diamonds. 

Add 2 – 3 almonds on each piece.

Preheat the oven to 180o C / 160o C...

Preheat the oven to 180o C / 160o C (350o F / 320o F) if using a convection oven and bake for about 1 hour, or until a knife inserted in the centre, comes out clean.

As soon as you remove it from the...

As soon as you remove it from the oven, cut the pieces where previously scored and pour the syrup with a spoon on top to wet the cake.

Set aside until it cools and absorb the syrup...

Set aside until it cools and absorb the syrup before serving.

Serve as it is or with some ice...

Serve as it is or with some ice cream or whipped cream.

https://mediavine-res.cloudinary.com/video/upload/qgwvo5hijgj4bkl1nj1y.mp4

A simple syrup sugar is made with crystal sugar and water.  Usually the ratio is one part sugar and one part water,  for a medium, not very sweet syrup.

How to make a simple sugar syrup

Melopita is a traditional Greek Honey Cheese cake coming from Sifnos Island, in the Cyclades.  It is a low calorie dessert made with anthotyros (the Greek equivalent to ricotta) and sweetened with honey.

Orange Flavoured Melopita  

anthotyro (similar to ricotta)

Greek citrus honey

corn flour

orange

cinnamon

sachet orange flavoured vanillin

butter

Grease a 24 cm diameter round baking tin...

Grease a 24 cm diameter round baking tin with butter and sprinkle the semolina or flour to coat the baking tin and the sides.

Mix the cheese with a hand mixer or...

Mix the cheese with a hand mixer or blender, until it breaks into smaller pieces.

Add the eggs gradually, mixing until it becomes...

Add the eggs gradually, mixing until it becomes smooth and creamy.

Add the honey and mix.

Add the zest, cinnamon, corn flour, salt and...

Add the zest, cinnamon, corn flour, salt and vanillin and mix until combined.  (If you don’t have hand blender, transfer the mixture into a food processor and process to break any lumps and make the mixture smooth and creamy).

Empty the mixture in the prepared baking tin. Fill...

Empty the mixture in the prepared baking tin. Fill the pan to about 2 - 3 cm

(1 inch) and use a rubber spatula to evenly...

(1 inch) and use a rubber spatula to evenly spread the mixture.

Preheat the oven to 180o C / 350o...

Preheat the oven to 180o C / 350o F (or 160o C / 320o F, if using a convection oven) and bake for about 45 minutes or until golden on top.

Run a thin-bladed knife around the edge of...

Run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides and remove to a platter.

Serve Melopita warm or at room temperature drizzled...

Serve Melopita warm or at room temperature drizzled with honey and dusted with cinnamon. 

A Greek apple cake loaded with chunks of apple and flavoured with spices.

Greek apple cake, Milopita

apples (approximately)

(300 grams)

(200 grams)

(7.5 grams) baking powder

tbsp (9 grams) ground cinnamon (heaping)

(100 grams) finely chopped walnuts

Preheat

Preheat your oven to 350 degrees Fahrenheit.

Peel

Peel and core your apples and chop them into a small dice.  Measure out 6 packed cups of apple.  If you have any left over, munch on them while your cake bakes.

Sift

Place your apples in a very large bowl.  Sift your flour, and add it to the bowl with the apples.  Then, add the eggs, the sugar, the vegetable oil, baking powder, cinnamon, and chopped walnuts.

Using your hands, mix all of the ingredients together and combine everything well (almost as though you are making a bread).

Grease

The cake mixture is now ready for the pan.  Our parents usually use a deep, round pan which is about 11 inches in diameter.  Grease your pan generously with vegetable oil.

Bake

Place your cake in the middle rack of the oven and bake for about 70 – 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. After 60 minutes, check it; if the top is getting too dark, cover loosely with aluminum foil.

Serve

Our parents serve this cake straight out of the pan.  It is delicious warm, at room temperature, and even more delicious the next day.

Top 3 greek desserts recipes from across the web

The most viewed greek desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Olive Oil Revani

Orange Flavoured Melopita

Greek apple cake, Milopita

Top 3 greek desserts recipes from across the web

The most viewed greek desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Olive Oil Revani

Orange Flavoured Melopita

Greek apple cake, Milopita

The most viewed greek desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine