Tradition has it, for this pita to be made annually on the 27th of august.
On this day, Christian Orthodox Church commemorates Saint Fanourios, who was a martyr of Christianity during Roman times.
When we are searching for something we have lost or something that hasn’t yet been revealed to us, we offer a “Fanouropita” (Fanourios + pita).
This pita does not contain any milk, eggs or butter, which makes it a guilt-free sweet with unique taste.
It is usually made small and round according to tradition.
In our version, there is a magic twist.
We bake it in a rectangular baking form and we use only honey instead of sugar.
This makes it even more healthy, but requires a couple of modifications to the recipe.
We, thus, bake the pita at 160°C and not at 175°C as usual.
This happens, because honey browns faster than sugar.
We have also reduced orange juice by 40ml. approximately.
So, should you desire to exclusively use sugar, then you would add 40ml. more orange juice and would convert oven temperature to 175°C.
The use of sugar offers a more steady structure to the final result than honey, but we can bear this sacrifice, in order to avoid sugar!
- 160ml. extra virgin olive oil
- 120gr. honey
- 200ml. fresh orange juice
- 1 shot of brandy, cognac or rum
- 1 orange, only the zest
- 1tsp. baking soda, dissolved in the orange juice
- 1tbsp. ground cinnamon
- 150gr. raisins
- 60gr. walnuts, coarsely chopped
- 60gr. cashews (or almonds), coarsely chopped
- 160gr. farinap flour, sieved
- 60gr. all-purpose flour, sieved
- 2tsp. baking powder, sieved
- 1 pinch of salt
Preheat oven to 160 degrees Celsius/Upper and lower heating elements
Add olive oil and honey in the mixer bowl.
Whisk until well blended.
Add orange juice with the dissolved baking soda, orange zest and salt.
Whisk again until smooth.
Remove bowl from the mixer.
Add the rest of the ingredients.
Stir slightly with a wooden spoon until ingredients are just mixed.
Rinse a piece of baking parchment with some water.
Remove excess water.
Cover 11x30cm baking tray with it.
Pour mixture into the baking tray.
Bake for approximately 45 minutes.
Stick a knife through the center of fanouropita.
If it comes back clean, then it’s cooked.
Remove from the oven.
Let it cool in its baking tray for a quarter of time and then place on a rack.
When it has reached room temperature you can cut it in thick slices.
Serve at coffee or tea time!