Fanouropita is a traditional Greek sweet cake, that is also known as the ‘lost and found cake’. It is prepared for St. Fanourios’ feast day on August 27 and shared among Greek Orthodox believers as a blessing.
It is a lenten cake (vegan) made with oil instead of butter and without any eggs. According to tradition, those who bake and offer Fanouropita do so in the hope of finding lost objects or even reconnecting with people.
Fanouropita is one of those cakes that instantly fills the kitchen with the most comforting aromas. Soft, moist, and full of fruity flavor, it’s often dusted with a sprinkle of powdered sugar and enjoyed with a hot cup of coffee or tea. My kids love it just as much as the adults, which makes it a real family favorite. Although it’s traditionally baked in August to celebrate St. Fanourios’ day, I find myself making it all year round. It’s just too good to save for one day!
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Why you should try my recipe
- Easy steps to follow with photos to help.
- Perfect with your coffee or tea, or as a dessert after your meal.
- Makes enough slices for a big family.
Ingredients & How-to
Fanouropita traditionally consists of seven, nine, or eleven ingredients, the number varying by region. In my recipe, I’m using nine ingredients sugar, light olive oil, all-purpose flour, baking powder, ground cinnamon, orange juice, orange zest, raisins and chopped walnuts.
- Oil: I’m using light olive oil for baking that doesn’t have a strong taste like extra virgin. You could also use a good quality vegetable oil of your choice.
- Flour: I’m using all-purpose flour and baking powder as a raising agent.
- Cinnamon: Ground cinnamon and fresh orange zest are the key ingredients that give Fanouropita its wonderful aroma and flavor, so don’t skip them!
- Walnuts & raisins: I like to use some chopped walnuts and raisins for more texture and flavor. You could adjust the amount to your liking for both or leave the walnuts out for nut allergies.
For full quantities check the recipe down below.
01. We will not be using a food processor or hand mixer for making the fanouropita. All we need is a big bowl, a whisk and a spatula. In a bowl, I add the sugar and oil. I start by adding the sugar and oil to the bowl and whisking for a minute or two, just until the sugar is nicely combined.
02. Then I add the orange zest, cinnamon and orange juice. I give it another whisk to combine everything well.
03. Next, I add the flour and the baking powder. I like to sift the flour to avoid any flour blobs. Using a spatula or a whisk, I then incorporate the dry ingredients into the batter. Try not to overmix, as this can result in a denser texture.
04. Finally, I add the chopped walnuts and raisins and gently combine them using the spatula.
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Buy On Amazon05. I’m using a cake pan for the fanouropita cake, but you could also use a bundt or a rectangular pan if you prefer. I cut some parchment paper in a circle to place at the bottom of the pan and brush the sides with oil. You could also use a cake pan with a removable bottom.
06. I empty the batter into the pan and bake in a preheated oven for about 50-55 minutes until the cake has a nice brown color at the top. You could prick it with a wooden stick or a pointy knife to check if it’s ready. When the cake is ready, leave it to cool down completely before cutting the first piece and dusting with powdered sugar.
Tips
- Whisk well the oil and sugar at the start to help the sugar dissolve.
- Make sure the oven is fully preheated before placing the cake inside.
- Let the cake cool down for 5-10 minutes before removing it from the pan.
- Leave the cake to cool down completely, for an hour, before dusting with powdered sugar and cutting the first piece.
Serving suggestions
Fanouropita is a traditional cake that is meant to be shared with friends and family. It’s perfect in the morning with a cup of coffee or afternoon tea.
Storage
If you have any leftovers of this Greek traditonal cake, you can store it in an airtight container at room temperature for a week or in the fridge for up to 10 days.
FAQ
Traditionally the cake is made with either seven or nine ingredients. Both numbers are symbolic for Greek Christians, there are seven sacred mysteries, the seven days of creation, and the nine orders of angels.
If you tried my Fanouropita - Greek Lost & Found Cake or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Fanouropita - Greek Lost & Found Cake
Fanouropita, also known as the 'Lost and Found Cake' is a beloved Greek tradition and a naturally vegan treat. It’s packed with warm aromas, wonderfully moist, fruity, and just a little nutty—making it a cake you’ll want to enjoy all year round. The best part? It’s so simple to make! All you need is a bowl, a whisk, and less than an hour before you’re savoring a slice.
5.0 from 1 votes
15 servings
15 minutes
Ingredients
- 1 cup (220gr) light olive oil
- 1 cup (200gr) sugar
- 1 ⅓ cups (325gr) orange juice
- orange zest from 1 orange
- 1 tablespoon ground cinnamon
- 3 ½ cups / 450gr all-purpose flour
- 3 teaspoons baking powder
- 1 cup (145gr) raisins
- ½ cup (65gr) chopped walnuts
Equipment
- cake pan (paid link)
Instructions
- Preheat the oven to 350°F / 180°C.
- In a bowl, add the sugar and oil. Mix with a whisk for two minutes until the sugar has dissolved.
- Add the orange juice, orange zest, cinnamon and whisk until all combined.
- Add the flour and baking powder. Mix until the flour is incorporated.
- Add the raisins and chopped walnuts and combine using a spatula.
- Add parchment paper to the bottom of a round 9inch cake pan and brush the sides with oil. Tranfer the batter to the pan.
- Bake for 50–55 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Notes
- You could use a bundt cake form instead of a cake pan.
- You could use light olive oil or a vegetable oil of your choice.
- Leave the cake to cool down completely before dusting with powdered sugar and cutting it into slices.
Storage
Store any leftovers of the fanouropita cake in an airtight container at room temperature for up to 5-6 days or in the fridge for up to 10 days.
Nutrition Info (per serving)
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
Julia
I had so much fun putting this recipe together for you, and I truly hope you enjoy making (and eating!) it as much as I did. If you give it a try, I’d love to hear from you—leave a comment below and share your feedback with a star rating so others can find it too!