Fanouropita Bundt Cake Recipe
Fanouropita, or St. Fanourios bundt Cake, is a beloved Greek cake traditionally made today August 27th in Greece.
St. Fanourios, or Agios Fanourios, is a beloved saint in the Greek Orthodox tradition whose story is closely associated with the island of Rhodes. His name comes from the Greek word fanerono, meaning “to reveal,” and he is traditionally invoked when something has been lost or when we ask for something to be revealed.
To be honest, yesterday, after I baked the cake, I really wanted to include my yiayia’s cross in the photos I took. I couldn’t find it anywhere, so I tore my room apart looking for it—only to discover that it had been inside my bag the entire time. St. Fanourios might have even helped me find it. 😊
This fragrant, naturally dairy-free and egg-free Bundt cake brings together the classic flavors of Greek baking: fresh orange juice and zest, olive oil, cinnamon, semolina, raisins, walnuts, and pecans, with a splash of Metaxa or brandy for warmth and depth. Moist, aromatic, and beautifully rustic, it is a simple cake with a special meaning—made to be shared with others.
Fanouropita Bundt Cake Recipe
Servings: 1 bundt cake
Ingredients:
- 2 1/2 cups all-purpose flour
- 1/2 cup fine semolina flour
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves, optional
- Pinch of salt
- 1 cup granulated sugar
- 1 cup freshly squeezed orange juice
- ¾ cup light olive oil or neutral oil
- ¼ cup Metaxa or brandy
- Zest of 1 large orange
- 1 teaspoon vanilla extract
- ¾ cup raisins
- ½ cup walnuts, roughly chopped
- ½ cup pecans, roughly chopped
- Powdered sugar, for finishing
Method:
- Preheat oven to 350°F (176°C). Generously grease and flour a 10–12 cup Bundt pan.
- Soak the raisins for 10–15 minutes in a few tablespoons of the orange juice mixed with 2 tablespoons of the Metaxa or brandy. Rinse the raisins, and reserve the brandy mix to put inside the cake.
- In a large bowl, whisk together the flour, semolina, baking powder, baking soda, cinnamon, cloves, and salt.
- In another bowl, whisk together the sugar, orange juice, olive oil, remaining Metaxa or brandy, orange zest, and vanilla.
- Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the raisins, walnuts, and pecans.
- Pour into the prepared Bundt pan and bake at 350°F for 45–55 minutes, until a skewer inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for 15–20 minutes, then invert onto a serving plate. Cool completely.
- Dust with powdered sugar before serving. We also often enjoy serving this cake with a drizzle of honey or alongside fresh berries.
Tips:
- If you do not have Metaxa any brandy works. We even use Kraken rum when we do not have brandy on hand.
- The more orange zest the better. You can use mandarin zest too.
- Let the cake come to room temperature before serving it.
- Semolina flour makes this cake have the perfect crumb texture! If you do not have semolina, you can use all purpose flour for the entire recipe.
- Pair this with Greek coffee and you have the perfect match!
