Greek cuisine is renowned for its rich flavors, vibrant ingredients, and delectable desserts that reflect the country’s deep-rooted culinary traditions. Among the various sweet delights, Greek cakes stand out, offering a wonderful combination of textures, flavors, and aromas.
From the creamy custards of Bougatsa to the light, citrusy notes of Portokalopita, these cakes are more than just desserts—they are a celebration of Greek culture and hospitality.
In this article, we invite you to explore 25+ Greek cake recipes that capture the essence of this Mediterranean paradise. Whether you are looking for traditional recipes that have been passed down through generations or modern twists on classic favorites, this collection has something for everyone.
Each recipe is crafted to inspire your culinary creativity and bring a touch of Greece to your table, perfect for family gatherings, festive celebrations, or a simple sweet treat at the end of the day.
Get ready to indulge in the irresistible flavors of Greece as we dive into these delightful cake recipes, sure to satisfy your sweet tooth and impress your guests.
27+ Traditional Greek Cake Recipes You’ll Love
Greek cakes are not just desserts; they are a symbol of tradition, love, and community. Each recipe tells a story, whether it’s a family gathering, a celebration, or simply a moment of indulgence.
By trying out these 25+ Greek cake recipes, you will not only treat your taste buds but also embrace the warmth and hospitality that Greek culture is famous for.
So, gather your ingredients, invite your friends and family into the kitchen, and start your journey through the enchanting world of Greek desserts.
Each slice will transport you to a sun-kissed Mediterranean island, filled with flavors and memories. Happy baking!
Revani (Semolina Cake with Syrup)
Revani is a moist and fragrant Greek semolina cake, drenched in a sweet syrup made from sugar, water, and lemon juice. Traditionally enjoyed during festive occasions and celebrations, this cake is known for its light texture and citrusy aroma, making it a delightful dessert for any meal. Its simple ingredients come together to create a comforting dish that embodies the essence of Greek baking.
Ingredients:
- For the Cake:
- 1 cup semolina
- 1 cup granulated sugar
- 1 cup plain yogurt
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Pinch of salt
- For the Syrup:
- 1 cup granulated sugar
- 1 cup water
- Juice of 1 lemon
- 1 cinnamon stick (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Prepare the Syrup: In a small saucepan, combine the sugar, water, and cinnamon stick. Bring to a boil, stirring until the sugar dissolves. Remove from heat, add lemon juice, and let cool.
- Mix the Cake Batter: In a large mixing bowl, whisk together the semolina, sugar, yogurt, eggs, oil, baking powder, vanilla extract, lemon zest, and salt until well combined.
- Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Soak in Syrup: Once baked, remove the cake from the oven and immediately pour the cooled syrup evenly over the hot cake. Allow the cake to absorb the syrup for at least 1 hour before serving.
- Serve: Cut into squares or diamonds and serve at room temperature. Optionally, garnish with additional lemon zest or chopped nuts.
Revani is a quintessential Greek dessert that captures the hearts of many with its unique texture and flavor profile. The combination of semolina and yogurt creates a light and airy cake, while the sweet syrup provides a refreshing zing. Enjoying this cake is like taking a slice of Greek culture, making it perfect for gatherings, family dinners, or simply as a treat to brighten your day. Pair it with a cup of Greek coffee or a dollop of whipped cream for an unforgettable experience.
Kataifi (Shredded Phyllo Cake with Nuts)
Kataifi is a stunning Greek dessert made from shredded phyllo dough, which is filled with a mixture of nuts and spices, then soaked in a fragrant syrup. The unique texture of the shredded phyllo creates a delightful crunch that contrasts beautifully with the sweet and nutty filling. This cake is often served during special occasions and holidays, offering a sophisticated touch to any dessert table.
Ingredients:
- For the Cake:
- 1 package kataifi dough (about 16 oz)
- 1 cup unsalted walnuts or pistachios, chopped
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- For the Syrup:
- 2 cups granulated sugar
- 1 cup water
- Juice of 1 lemon
- 1 teaspoon vanilla extract
- 1 cinnamon stick (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Prepare the Filling: In a mixing bowl, combine chopped nuts, sugar, and cinnamon. Set aside.
- Assemble the Cake: Working with the kataifi dough, separate strands and lightly pull apart. Spread a layer of the kataifi in the prepared baking dish, brush with melted butter, and sprinkle some nut mixture on top. Repeat the layers until all the ingredients are used, finishing with a top layer of kataifi.
- Bake the Cake: Bake for 45-50 minutes, or until the top is golden brown and crispy.
- Make the Syrup: In a saucepan, combine sugar, water, lemon juice, and cinnamon stick. Bring to a boil and simmer for 10 minutes. Remove from heat and stir in vanilla extract.
- Soak in Syrup: Once the kataifi is baked, remove it from the oven and immediately pour the hot syrup over the hot cake. Allow it to soak for at least 30 minutes before serving.
- Serve: Cut into squares and serve warm or at room temperature, garnished with additional chopped nuts or a drizzle of honey.
Kataifi is not just a dessert; it’s a celebration of textures and flavors that represent the heart of Greek culinary traditions. The crunchy, golden strands of kataifi envelop the sweet and aromatic nut filling, creating an irresistible combination. Perfect for festive occasions or as a luxurious everyday treat, Kataifi promises to impress guests and family alike. Enjoy it with a cup of tea or coffee for a delightful end to any meal.
Basbousa (Semolina Cake with Coconut)
Basbousa, also known as Hareeseh, is a popular Middle Eastern cake that has found a cherished place in Greek cuisine. Made primarily from semolina, yogurt, and coconut, this cake is infused with a sweet syrup that adds an extra layer of moisture and flavor. It’s easy to prepare and often garnished with almonds, making it a visually appealing dessert perfect for celebrations or casual gatherings.
Ingredients:
- For the Cake:
- 1 cup semolina
- 1 cup plain yogurt
- 1 cup granulated sugar
- 1/2 cup shredded coconut
- 1/2 cup melted butter
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Whole blanched almonds for garnish (optional)
- For the Syrup:
- 1 cup granulated sugar
- 1 cup water
- Juice of 1/2 lemon
- 1 teaspoon rose water (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×9 inch square baking dish.
- Prepare the Cake Batter: In a large mixing bowl, combine semolina, yogurt, sugar, shredded coconut, melted butter, baking powder, and vanilla extract. Mix until well combined.
- Bake the Cake: Pour the batter into the prepared baking dish, smoothing the top. Use a knife to score the surface into diamond shapes and place an almond in the center of each piece. Bake for 30-35 minutes or until golden brown.
- Make the Syrup: In a saucepan, combine sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for about 10 minutes. Stir in rose water, if using.
- Soak in Syrup: Once the cake is baked, remove it from the oven and immediately pour the hot syrup over the warm cake. Allow it to absorb for at least 30 minutes before serving.
- Serve: Cut into diamond-shaped pieces and serve at room temperature, accompanied by tea or coffee.
Basbousa is a delightful treat that encapsulates the warmth and hospitality of Greek culture. Its tender, moist texture combined with the sweet syrup creates a heavenly experience for anyone who tries it. Perfect for sharing with friends and family, this cake can be enjoyed during festive occasions or simply as a sweet indulgence. Its ease of preparation makes it an ideal choice for both novice bakers and seasoned chefs alike. Pair it with a scoop of vanilla ice cream or a dollop of yogurt for a contemporary twist on a classic favorite.
Chocolate Mousse Cake (Sokolatopita)
Sokolatopita is a rich and indulgent Greek chocolate cake that combines a light mousse with a dense chocolate base. This dessert is perfect for chocolate lovers, offering a harmonious blend of creamy textures and deep cocoa flavors. Often served at celebrations and gatherings, this cake is a showstopper that impresses guests and satisfies sweet cravings.
Ingredients:
- For the Cake Base:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- For the Chocolate Mousse:
- 8 oz bittersweet chocolate, chopped
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- For the Garnish:
- Chocolate shavings or cocoa powder
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- Prepare the Cake Base: In a bowl, whisk together flour, cocoa powder, baking powder, and salt. In another bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by vanilla. Gradually mix in the dry ingredients and milk until just combined.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Make the Chocolate Mousse: Melt the chopped chocolate in a double boiler or microwave. Let cool slightly. In a separate bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold the melted chocolate into the whipped cream until combined.
- Assemble the Cake: Once the cake is completely cool, place it on a serving plate. Spread the chocolate mousse evenly on top. Refrigerate for at least 2 hours to set.
- Serve: Before serving, garnish with chocolate shavings or a dusting of cocoa powder. Cut into slices and enjoy!
Sokolatopita is the ultimate dessert for any chocolate enthusiast, blending the richness of a chocolate cake with the lightness of a mousse. Its decadent flavors and elegant presentation make it a fantastic choice for celebrations or special occasions. Whether served after a family dinner or as a centerpiece at a gathering, this cake is sure to be a hit. Pair it with fresh berries or a dollop of whipped cream to elevate the experience further.
Karpatka (Cream Puff Cake)
Karpatka is a traditional Greek dessert that features layers of crisp pastry filled with a rich and creamy custard. Resembling a mountain range, this cake is as stunning as it is delicious. Each bite offers a delightful contrast between the flaky pastry and smooth filling, making it a perfect treat for gatherings or a special family dessert.
Ingredients:
- For the Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 teaspoon salt
- For the Cream Filling:
- 2 cups milk
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- For the Topping:
- Powdered sugar for dusting
- Optional: chocolate shavings or fruit for garnish
Instructions:
- Prepare the Pastry: In a saucepan, bring water and butter to a boil. Remove from heat and add flour and salt all at once. Stir vigorously until the dough forms a ball. Allow to cool for 5 minutes, then add eggs one at a time, mixing well after each addition.
- Bake the Pastry: Preheat your oven to 400°F (200°C). Divide the dough in half and spread each half into a greased 9×13 inch baking dish. Bake for 25-30 minutes or until golden brown and puffed. Remove from the oven and let cool.
- Make the Cream Filling: In a saucepan, heat milk over medium heat until simmering. In a bowl, whisk together sugar, cornstarch, and egg yolks. Slowly add hot milk to the egg mixture, whisking constantly. Return the mixture to the saucepan and cook until thickened, stirring continuously. Remove from heat, add vanilla, and let cool. Once cooled, beat in softened butter until smooth.
- Assemble the Cake: Place one layer of baked pastry on a serving plate. Spread the cream filling evenly over the pastry. Top with the second layer of pastry.
- Serve: Dust the top with powdered sugar and garnish with chocolate shavings or fresh fruit, if desired. Cut into squares and serve chilled.
Karpatka is a stunning dessert that not only delights the palate but also captures the eye with its beautiful layers and textures. The combination of flaky pastry and creamy custard creates a delicious harmony that makes it perfect for celebrations or family gatherings. Its elegant appearance and delectable taste are sure to impress, ensuring this cake becomes a cherished favorite. Serve it chilled with a cup of coffee or tea for a truly satisfying treat.
Halva Cake (Greek Semolina Halva)
Halva cake is a unique and traditional Greek dessert made from semolina, sugar, and olive oil, creating a dense yet moist cake with a subtly sweet flavor. Often flavored with cinnamon, nuts, or dried fruits, this cake reflects the simplicity and richness of Greek ingredients. Halva is typically enjoyed during Lent, but it can be relished any time of year as a comforting treat.
Ingredients:
- For the Cake:
- 1 cup semolina
- 1 cup granulated sugar
- 1/2 cup olive oil
- 3 cups water
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or almonds (optional)
- Zest of 1 orange (optional)
- For the Syrup:
- 1 cup granulated sugar
- 1 cup water
- Juice of 1 lemon
- 1 cinnamon stick (optional)
Instructions:
- Prepare the Syrup: In a saucepan, combine sugar, water, and cinnamon stick. Bring to a boil, then simmer for about 10 minutes. Remove from heat and stir in lemon juice. Set aside to cool.
- Make the Cake: In a large saucepan, heat olive oil over medium heat. Add semolina and stir for 5-7 minutes, until golden brown. Gradually add water, sugar, cinnamon, and salt, stirring continuously to prevent lumps.
- Cook Until Thick: Continue to cook the mixture for about 10-15 minutes until it thickens and pulls away from the sides of the pan. Stir in nuts and orange zest, if using.
- Transfer to a Pan: Pour the mixture into a greased 9×9 inch baking dish and smooth the top. Let it cool for about 10-15 minutes before cutting into squares.
- Soak in Syrup: Once the cake is set, pour the cooled syrup over it, ensuring it seeps into the cuts. Allow it to absorb for at least 30 minutes before serving.
- Serve: Enjoy warm or at room temperature, garnished with additional nuts or a sprinkle of cinnamon.
Halva cake is a beautiful testament to the simplicity and depth of Greek flavors, bringing comfort and nostalgia with every bite. Its unique combination of semolina and olive oil creates a delightful texture that pairs perfectly with the sweet syrup. Often enjoyed during special occasions, this cake is an easy yet elegant choice for any dessert table. Serve it with a cup of herbal tea or Greek coffee for a wholesome and satisfying experience.
Greek Yogurt Cake with Honey and Walnuts
This Greek yogurt cake is a moist, flavorful dessert that perfectly balances the tanginess of yogurt with the sweetness of honey. Topped with a crunchy walnut mixture, this cake is not only delicious but also healthy, thanks to the protein-rich yogurt. It’s a delightful choice for breakfast, dessert, or an afternoon snack, embodying the essence of Greek hospitality.
Ingredients:
- For the Cake:
- 1 cup plain Greek yogurt
- 1/2 cup granulated sugar
- 1/4 cup olive oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For the Topping:
- 1/2 cup honey
- 1/2 cup chopped walnuts
- 1 teaspoon cinnamon
- Optional: Greek yogurt for serving
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Make the Batter: In a mixing bowl, combine Greek yogurt, sugar, olive oil, eggs, and vanilla extract. Mix until smooth. In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Topping: In a small saucepan, heat honey over low heat. Stir in chopped walnuts and cinnamon, cooking for an additional 2-3 minutes until the mixture is warm and fragrant.
- Serve: Once the cake is cool, drizzle the honey-walnut topping over the top. Slice and serve, optionally with a dollop of Greek yogurt.
This Greek Yogurt Cake with Honey and Walnuts is a delightful blend of flavors and textures that celebrates the simplicity and richness of Greek cuisine. The cake’s moist crumb, enhanced by the tang of yogurt and the sweetness of honey, makes it a versatile dessert that can be enjoyed at any time of day. Pair it with a cup of coffee or tea for a perfect afternoon treat, and feel free to share it with family and friends to spread the warmth of Greek hospitality.
Galaktoboureko (Greek Custard Pie)
Galaktoboureko is a beloved Greek dessert made from layers of crispy phyllo pastry filled with a luscious custard. The name translates to “milk pie,” reflecting its creamy filling. This dessert is soaked in a sweet syrup, providing a delightful contrast to the flaky texture of the pastry. Often served on special occasions, Galaktoboureko is a classic representation of Greek dessert-making traditions.
Ingredients:
- For the Phyllo Layers:
- 1 package (16 oz) phyllo pastry, thawed
- 1 cup unsalted butter, melted
- 1/2 cup chopped almonds or walnuts (optional)
- For the Custard Filling:
- 1/2 cup semolina
- 4 cups milk
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- For the Syrup:
- 1 cup granulated sugar
- 1 cup water
- 1 teaspoon vanilla extract
- Juice of 1/2 lemon
Instructions:
- Prepare the Syrup: In a saucepan, combine sugar, water, and lemon juice. Bring to a boil, then reduce the heat and simmer for about 10 minutes. Remove from heat and add vanilla extract. Set aside to cool.
- Make the Custard Filling: In a saucepan, heat milk and sugar over medium heat. Gradually whisk in the semolina and continue stirring until the mixture thickens. Remove from heat and let it cool slightly. In a bowl, beat the eggs, then gradually add the warm semolina mixture, whisking constantly. Stir in vanilla extract and lemon zest.
- Assemble the Galaktoboureko: Preheat the oven to 350°F (175°C). Brush a 9×13 inch baking dish with melted butter. Lay half of the phyllo sheets in the dish, brushing each layer with melted butter. Pour the custard filling over the phyllo. Top with the remaining phyllo sheets, again brushing each layer with butter. Cut the top layers into squares or diamonds before baking.
- Bake the Pie: Bake for 45-50 minutes, or until the phyllo is golden brown. Once out of the oven, immediately pour the cooled syrup over the hot pie.
- Serve: Allow the pie to cool completely before slicing and serving. Enjoy with a dusting of powdered sugar if desired.
Galaktoboureko is a luxurious dessert that captures the essence of Greek sweetness and hospitality. The contrast between the crispy phyllo and the creamy custard creates a delightful experience for the palate. Often enjoyed during festive occasions, this pie is sure to impress with its elegant appearance and rich flavors. Pair it with a strong cup of Greek coffee to enhance the flavors and bring a taste of Greece into your home.
Orange Olive Oil Cake (Portokalopita)
Portokalopita is a traditional Greek orange cake made with a delightful combination of orange zest, juice, and olive oil. This cake is known for its moist texture and bright, refreshing flavor. It is often served at celebrations and family gatherings, showcasing the vibrant flavors of Mediterranean ingredients. The addition of phyllo pastry adds a unique twist, making this cake stand out from traditional recipes.
Ingredients:
- For the Cake:
- 1 package (8 oz) phyllo pastry, thawed
- 1 cup granulated sugar
- 1 cup olive oil
- 3 large eggs
- Zest of 2 oranges
- 1 cup freshly squeezed orange juice
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- For the Syrup:
- 1 cup granulated sugar
- 1 cup water
- Juice of 1 orange
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Syrup: In a saucepan, combine sugar, water, and orange juice. Bring to a boil and simmer for about 10 minutes. Remove from heat and stir in vanilla extract. Let cool.
- Prepare the Phyllo: Preheat the oven to 350°F (175°C). In a large bowl, crumble the phyllo into small pieces. This will give the cake a unique texture.
- Make the Cake Batter: In another bowl, whisk together sugar, olive oil, eggs, orange zest, and orange juice. In a separate bowl, combine flour, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the crumbled phyllo.
- Bake the Cake: Pour the batter into a greased 9×13 inch baking dish. Bake for 30-35 minutes, or until a toothpick comes out clean. Once out of the oven, immediately pour the cooled syrup over the hot cake.
- Serve: Allow the cake to soak in the syrup for at least 30 minutes before serving. Enjoy it warm or at room temperature, optionally garnished with orange slices or whipped cream.
Portokalopita is a delightful and refreshing cake that beautifully embodies the flavors of Greece. The use of olive oil and fresh oranges not only makes it moist but also infuses the cake with vibrant flavors that are hard to resist. Whether served as a dessert or a sweet accompaniment to tea or coffee, this cake is a wonderful choice for any occasion. Its unique texture and bright citrus flavor make it a standout dessert that will surely impress your guests and loved ones.
Tsoureki (Greek Easter Bread)
Tsoureki is a traditional Greek sweet bread, often enjoyed during Easter celebrations but delightful year-round. This soft, aromatic bread is flavored with ingredients like mastic, mahleb, and orange zest, creating a unique and fragrant experience. Its braided shape and glossy finish make it a beautiful centerpiece for any occasion. The rich flavors and tender texture make Tsoureki a beloved treat for families and friends to share.
Ingredients:
- 1 cup milk, warmed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/4 cup warm water
- 1 teaspoon mastic (ground) or 1 teaspoon vanilla extract
- 1 teaspoon mahleb (optional)
- Zest of 1 orange
- 4-5 cups all-purpose flour
- 1 teaspoon salt
- 1 egg (for egg wash)
- Sesame seeds (for sprinkling)
Instructions:
- Activate the Yeast: In a small bowl, combine warm water, a pinch of sugar, and yeast. Let it sit for about 10 minutes until frothy.
- Mix Wet Ingredients: In a large bowl, mix warm milk, melted butter, sugar, eggs, mastic, mahleb, and orange zest. Stir in the activated yeast mixture.
- Add Flour: Gradually add flour and salt, mixing until a soft dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place until doubled in size (about 1-2 hours).
- Shape the Bread: Punch down the dough and divide it into three equal pieces. Roll each piece into a long rope, then braid the ropes together. Place the braided dough on a greased baking sheet.
- Second Rise: Cover and let the dough rise for another 30-45 minutes until puffed.
- Bake: Preheat the oven to 350°F (175°C). Brush the dough with a beaten egg and sprinkle with sesame seeds. Bake for 25-30 minutes or until golden brown and cooked through.
- Cool and Serve: Let the bread cool on a wire rack before slicing.
Tsoureki is a wonderful representation of Greek tradition, filled with warm, comforting flavors and an inviting aroma. Its soft texture and subtly sweet taste make it perfect for breakfast, a snack, or dessert. Enjoy it plain or spread with butter or honey for an extra treat. Sharing this beautiful bread with loved ones enhances its meaning, embodying the spirit of togetherness that is so cherished in Greek culture.
Karydopita (Greek Walnut Cake)
Karydopita is a moist Greek walnut cake that is typically infused with aromatic spices and drenched in syrup. This cake is rich in flavor and texture, with ground walnuts adding a delightful crunch. Often served during festive occasions or family gatherings, Karydopita is a wonderful way to celebrate the flavors of Greece. Its sweet syrup and nutty essence make it a truly indulgent dessert.
Ingredients:
- For the Cake:
- 1 cup walnuts, finely ground
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- For the Syrup:
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 cinnamon stick
Instructions:
- Prepare the Syrup: In a saucepan, combine sugar, water, honey, and a cinnamon stick. Bring to a boil and simmer for about 10 minutes. Remove from heat and add vanilla extract. Set aside to cool.
- Make the Cake Batter: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan. In a bowl, mix together ground walnuts, flour, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Combine and Bake: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Soak the Cake: Once the cake is out of the oven, immediately pour the cooled syrup over the hot cake. Let it soak in for at least 30 minutes before serving.
- Serve: Cut into slices and enjoy as is or with a dollop of whipped cream or a scoop of ice cream.
Karydopita is a delicious dessert that showcases the rich flavors of walnuts and spices, bringing a taste of Greece to your table. The sweet syrup adds moisture and depth, making each bite a delightful experience. This cake is perfect for special occasions, holiday gatherings, or simply as a treat for yourself. Pair it with coffee or tea for a delightful afternoon indulgence, and enjoy sharing this beloved Greek dessert with family and friends.
Revani (Greek Semolina Cake)
Revani is a classic Greek dessert made primarily from semolina flour, known for its light, fluffy texture and rich flavor. Soaked in a sweet syrup, this cake is incredibly moist and often flavored with orange or lemon zest, adding a refreshing citrus note. Revani is typically enjoyed as a sweet ending to a meal or during special occasions, making it a beloved treat in Greek culture.
Ingredients:
- For the Cake:
- 1 cup semolina
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- Zest of 1 lemon or orange
- 1/4 teaspoon salt
- For the Syrup:
- 2 cups granulated sugar
- 1 cup water
- Zest of 1 lemon or orange
- Juice of 1 lemon or orange
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Syrup: In a saucepan, combine sugar, water, zest, and juice. Bring to a boil and simmer for about 10 minutes. Remove from heat and stir in vanilla extract. Let it cool.
- Make the Cake Batter: Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish. In a large bowl, mix semolina, flour, sugar, baking powder, and salt. In another bowl, whisk together melted butter, milk, and eggs. Combine the wet and dry ingredients, then stir in the zest.
- Bake the Cake: Pour the batter into the prepared baking dish and smooth the top. Bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
- Soak the Cake: Once out of the oven, immediately pour the cooled syrup over the hot cake. Allow it to soak for at least 30 minutes before serving.
- Serve: Cut into squares or diamonds and serve as is or with a sprinkle of powdered sugar or a scoop of ice cream.
Revani is a delightful cake that captures the essence of Greek desserts with its sweet syrup and bright citrus flavor. Its light and fluffy texture makes it a crowd-pleaser, perfect for any gathering or celebration. Whether served at a festive occasion or as a simple dessert at home, Revani offers a taste of Greece that is both comforting and satisfying. Enjoy it with friends and family, sharing the joy of Greek culinary tradition with each delicious bite.
Bougatsa (Greek Custard Pie)
Bougatsa is a beloved Greek pastry that combines flaky phyllo dough with a creamy custard filling. This dessert is often enjoyed for breakfast or as a snack, sprinkled with powdered sugar and cinnamon for a touch of sweetness. Bougatsa’s origins are tied to the region of Macedonia, and it has become a popular treat throughout Greece. The contrast between the crispy phyllo and the smooth custard creates a delightful texture that makes it irresistible.
Ingredients:
- For the Custard Filling:
- 1/2 cup granulated sugar
- 4 large eggs
- 1/4 cup semolina
- 2 cups milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- For the Pastry:
- 1 package phyllo dough (about 20 sheets)
- 1/2 cup unsalted butter, melted
- Powdered sugar and ground cinnamon (for sprinkling)
Instructions:
- Prepare the Custard: In a saucepan over medium heat, whisk together sugar, eggs, and semolina. Gradually add milk while stirring continuously. Cook until thickened, about 5-7 minutes. Remove from heat and stir in vanilla extract and lemon zest. Allow to cool.
- Prepare the Phyllo Pastry: Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish. Lay one sheet of phyllo dough in the dish and brush with melted butter. Repeat with about 6-8 sheets, layering and brushing each with butter.
- Add the Custard Filling: Pour the cooled custard over the phyllo layers and spread evenly. Cover the custard with additional phyllo sheets, brushing each with butter as you go. Use about 6-8 sheets for the top.
- Bake: Score the top layers into squares for easy serving. Bake for 30-40 minutes, or until golden brown and crispy.
- Serve: Allow to cool slightly before dusting with powdered sugar and cinnamon. Cut into squares and serve warm.
Bougatsa is a delightful dessert that beautifully captures the essence of Greek pastries. Its creamy custard filling enveloped in crispy phyllo makes for a textural delight that is both comforting and indulgent. Whether enjoyed for breakfast, dessert, or as a sweet afternoon snack, Bougatsa brings a touch of Greek hospitality to your table. The simple yet elegant flavors will surely impress your guests, making it a memorable addition to any gathering.
Halva Cake (Greek Semolina Halva)
Halva is a traditional Greek dessert made from semolina, sugar, and oil, often flavored with nuts and spices. This semolina halva cake is rich and nutty, with a delightful syrup that enhances its flavor. It’s often served during festive occasions or religious holidays, symbolizing abundance and celebration. The simplicity of the ingredients and the ease of preparation make it a favorite among home cooks.
Ingredients:
- For the Halva:
- 1 cup semolina
- 1/2 cup olive oil
- 1/2 cup granulated sugar
- 2 cups water
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (such as almonds or walnuts)
- 1 teaspoon cinnamon
- For the Syrup:
- 1 cup granulated sugar
- 1 cup water
- Zest of 1 lemon
- 1 cinnamon stick
Instructions:
- Prepare the Syrup: In a saucepan, combine sugar, water, lemon zest, and cinnamon stick. Bring to a boil, then simmer for 10 minutes. Remove from heat and set aside to cool.
- Cook the Halva: In a large pan, heat olive oil over medium heat. Add semolina and stir continuously for about 5-7 minutes until golden brown. Slowly add water, stirring constantly until thickened.
- Add Flavor: Stir in sugar, vanilla extract, chopped nuts, and cinnamon. Cook for another 2-3 minutes, then remove from heat.
- Assemble the Cake: Transfer the halva mixture into a greased cake pan, smoothing the top. Allow it to cool for about 30 minutes.
- Soak with Syrup: After the halva has cooled, pour the cooled syrup over the top. Let it absorb the syrup for at least 30 minutes before serving.
- Serve: Cut into slices and garnish with additional chopped nuts if desired.
Halva cake is a wonderful representation of Greek desserts, offering a blend of simple ingredients that create a rich and satisfying treat. The nutty flavor, combined with the sweet syrup, makes each bite a delightful experience. This cake is perfect for sharing during family gatherings or festive occasions, bringing warmth and joy to your celebrations. Enjoy it with a cup of coffee or tea for a comforting end to your meal.
Orange Cake (Portokalopita)
Portokalopita is a light and fluffy Greek orange cake made with phyllo pastry and infused with a refreshing orange syrup. This unique dessert is a delightful twist on traditional cakes, offering a burst of citrus flavor that is both invigorating and satisfying. The combination of crispy phyllo and moist orange syrup creates a harmonious balance that makes this cake a favorite for dessert lovers.
Ingredients:
- For the Cake:
- 1 package phyllo dough (about 20 sheets)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1 cup Greek yogurt
- Zest of 2 oranges
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- For the Orange Syrup:
- 1 cup granulated sugar
- 1 cup water
- Zest of 1 orange
- Juice of 2 oranges
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Syrup: In a saucepan, combine sugar, water, orange zest, and orange juice. Bring to a boil and simmer for about 10 minutes. Remove from heat and stir in vanilla extract. Allow to cool.
- Prepare the Cake: Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish. In a large bowl, mix melted butter, sugar, eggs, yogurt, orange zest, baking powder, and salt until well combined. Gently fold in torn phyllo sheets until evenly coated.
- Bake: Pour the mixture into the prepared baking dish and smooth the top. Bake for 35-40 minutes or until golden brown and set.
- Soak the Cake: Once out of the oven, immediately pour the cooled syrup over the hot cake. Let it soak for at least 30 minutes before serving.
- Serve: Cut into squares and serve warm or at room temperature, garnished with additional orange zest if desired.
Portokalopita is a delightful dessert that embodies the bright, sunny flavors of Greece. Its unique use of phyllo pastry adds a wonderful texture, while the orange syrup infuses the cake with a refreshing sweetness. This cake is perfect for any occasion, from family gatherings to festive celebrations, and is sure to impress your guests with its lightness and flavor. Pair it with a cup of coffee or tea, and enjoy a taste of Greece in your own home.
Note: More recipes are coming soon!
