Fanouropita with blueberries - by Despina

By Honest Toil

Fanouropita with blueberries - by Despina

EXTRA VIRGIN / EXTRA SWEET: Fanouropita by London-based Greek chef Despina Siahuli

A variation on the classic Greek fanouropita, this is our dear friend Despina’s olive oil, orange & blueberry cake with a tahini-honey drizzle. 

Despina writes:

“A beautifully fragrant cake made with olive oil, fresh orange juice, and plenty of blueberries. The olive oil gives it a gorgeous golden hue and carries the zesty, warming flavours throughout. Naturally vegan and wonderfully moist, it’s a simple, satisfying bake—and a gentle nod to fanouropita, the Greek cake of lost things and quiet wishes.”

Ingredients

For the cake:

  • 150g caster sugar (plus 2-3tsp for topping)

  • 1⁄2 tsp ground cinnamon

  • Zest of 1 orange

  • 340g fresh orange juice (about 4 small oranges), room temperature

  • 145g Honest Toil olive oil

  • 11⁄2 tsp vanilla essence (optional)

  • 1 tsp baking soda mixed with 2 tbsp apple cider vinegar

  • 30g ground walnuts

  • 40g ground almonds

  • 150g blueberries

  • 380g good quality self-raising flour


For the drizzle:

  • 30g tahini

  • 20g Honest Toil

  • 50g honey

  • 1⁄2 tsp vanilla (optional)

  • Pinch of sea salt (optional)

  • 1 large ice cube

Method

  1. Preheat the oven to 170°C fan. Line a 23cm (9-inch) round cake tin with baking paper and lightly sprinkle it with flour.

  2. In a large bowl, mix sugar, orange zest & cinnamon. Let it sit a little for extra aroma.

  3. Add the olive oil, orange juice, vanilla & baking soda-vinegar mixture. Stir until it thickens slightly.

  4. In another large bowl, combine the self-raising flour, ground walnuts and almonds (or coconut), and ground almonds. Make a well in the centre and gradually fold in the wet mixture using a spatula. Add 3⁄4 of the sugared blueberries and gently mix—don’t overwork the batter.

  5. Pour into the prepared tin. Scatter remaining blueberries over the top and sprinkle with 2-3 tsp of caster sugar.

  6. Bake for 35–40 minutes or until a toothpick inserted in the centre comes out clean. Turn off the oven and let cool inside for 10 more minutes. 

  7. Carefully remove from the tin & allow it to cool completely before cutting.

  8. Make the drizzle: in a small bowl, whisk together all ingredients. Drop in the ice cube and stir until the mixture loosens into a smooth, pourable consistency.

To Serve:

Drizzle over the cooled cake, slice generously, and share. I love the idea of “stavrónontas” (crossing the cake, blessing the cake) before cutting it—making a wish as you portion it out! And don’t forget to enjoy it with loved ones, plates stacked, slices passed around like small offerings.