Greek Orthodox religion calls for fasting during the Holy Week. The week before Easter, most families in Greece would opt out of using most animal products, meat, fish, dairy. In a country where eating is very much based around vegetables, this week is not much different than others when it comes to main meals. Instead of preparing slow cooked meat, one eats slow cooked vegetables. But of course, as with any dietary avoidance, new ideas need to come forward. Cooks use ingredients in different ways to create new recipes.
For us at Oliveology, baking is the thing which changes the most around this time of year. We have already shared with you Kalliopi’s Olive Oil Cake which uses olive oil instead of butter, but alas include eggs.
This week, we have a vegan recipe for you. One that uses no animal products whatsoever. It is made with tahini, orange juice, spices. And of course sugar and flour-it is a cake after all. You can add nuts or raisins if you wish. But you don’t have to.
You can incorporate it in your cooking rituals this Holy Week. But it’s so interesting that I know you will definitely make it again. After all, changing your diet every so often is a good thing. No matter what the reason behind it.
So let’s bake this cake and get ready to celebrate Easter!
You will need:
Preheat your oven at 180C.
Beat tahini and sugar until sugar dissolves completely. You can use a mixer or a fouet. Add the orange juice and stir. Sieve together the flour, baking powder, salt, cinnamon, cloves. Slowly incorporate the dry ingredients to your mixture. Make sure everything is properly combined and there are no lumps of flour. Add the orange zest and raisins or nuts if using. Mix with a wooden spoon or spatula.
Grease a baking dish with some olive oil and sprinkle with flour so that the cake does not stick. Transfer your cake mixture into your baking dish. Bake at 180C for 30 min and then lower the temperature and bake at 160C for another 30-40min.
Happy Easter Everyone!