This cake is traditionally made in Greece to honor Saint Fanourios, patron saint of lost things. It's great at breakfast: not too sweet and flavored with orange, cinnamon, and olive oil. And though it's called a cake, you will start with a product that has a consistency more like a dough than a batter, so don't worry if it's thick.
Notes: This cake is typically made in a plain circular springform pan, but I like to improve the visual aspect with a springform bundt pan. Use whatever you have. This citrus notes of this orange cake goes best with a fruity olive oil.
- 3 3/4 cups (about 18 3/4 ounces) all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- 1 cup (about 7 ounces) sugar
- 3/4 cup olive oil
- 3/4 cup freshly squeezed orange juice from about 3 large oranges
- 1 teaspoon vanilla extract
- Confectioners sugar
Adjust oven rack to middle position and preheat oven to 350°F. Grease pan with olive oil and dust with flour, knocking out any excess.
In a large bowl, whisk together flour, baking powder, cinnamon, salt, and sugar. Add olive oil, orange juice, and vanilla and stir to combine. Batter will be very thick. Scrape batter into prepared pan and bake until golden and a tester inserted into the middle of the cake comes out clean, about 45 minutes. Let cool 10 minutes then release springform and continue to cool on a wire rack. Dust with confectioners sugar before serving.
9-inch springform pan (regular or bundt)