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This traditional Greek dessert consists of layered or torn phyllo sheets that are blended with a creamy, orange-flavored yogurt custard. When baked, the cake is doused in a thick, sugary, orange-spiked syrup. Portokalopita is a classic that comes in different versions and often incorporates semolina, cinnamon, vanilla, and dried or candied fruit.
It is best served well chilled and is occasionally paired with ice cream.
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This Greek almond cake is traditionally associated with Kefalonia, but its varieties are found throughout the country. The cake typically consists of ground and chopped almonds, breadcrumbs or semolina flour, eggs, and the optional addition of cognac and various spices.
Traditionally baked in round tins, this thick cake is doused in a lemon-infused sugar syrup and is usually served cut into diamond shapes. While it can be enjoyed on its own, the cake perfectly pairs with vanilla ice cream.
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Traditionally baked in honor of Saint Phanourios—a martyr and a patron of all things lost—fanouropita is the Greek version of a dense, spiced cake that is also commonly enjoyed during Lent. It is prepared with a dough that combines flour, olive oil, orange juice, orange zest, hefty amounts of spices such as cinnamon and cloves, and occasionally raisins and nuts.
Tender and fragrant fanouropita can be enjoyed warm or chilled and is typically served dusted with powdered sugar.
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This spiced walnut cake is a Greek specialty usually prepared around Christmastime. It comes in different versions that mainly combine flour, ground walnuts, citrus zest, liquors, and a blend of various spices. When baked, it is doused in a lemon-infused sugar syrup, and is traditionally served well chilled and decorated with ground or coarsely chopped walnuts.
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Karpouzopita is a sweet summer specialty of the Greek island of Milos, consisting of watermelon flesh, sugar, local thyme honey, flour, cinnamon, and olive oil. This dish derives its name from the Greek words karpouzi, meaning watermelon, and pita, which means pie or flat.
The watermelon mixture is poured into a baking tray, smoothened out into a flat pie or cake, and topped with plenty of white sesame seeds before baking. The pie should be baked until it develops a nice color and crispy crust on the top and bottom, but remains soft and pudding-like in the middle.
MOST ICONIC Karpouzopita
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Zoumero is a rich and decadent Greek chocolate cake originating from Chania. The cake is made with flour, baking powder, eggs, vanilla, and cocoa powder. Once baked, the surface of the cake is topped with a cold syrup consisting of milk, sugar, butter, and cocoa.
It is then left to cool down before serving. When served, zoumero is traditionally accompanied by a scoop of vanilla ice cream on top. Over the years, this cake has become a staple in most local restaurants. The name zoumero means juicy, referring to the moist texture of the cake once the chocolate syrup drizzles down through it.
Petimezopita is a Greek cake made with grape molasses (petimezi). The basic version usually incorporates flour, grape molasses (grape syrup), olive oil, cinnamon, and baking soda, but common additions also include orange juice and orange zest, a splash of liquor such as tsipouro or raki, cloves, walnuts, and raisins or currants.
Depending on the amount of grape molasses—which provide flavor and sweetness—sugar can be added or omitted. This fragrant cake is mostly baked in a round form, and it usually has a thick texture and a light or dark brown color. It can be served without any accompaniments, but it is often dusted with sugar, sprinkled with sesame seeds or crushed walnuts, or drizzled with chocolate or grape molasses.
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