Orange cake-with olive oil

Today, I’m going to show you how to bake a healthier but delicious cake.

It’s true that cakes are everyone’s favorite treat, especially children’s.

There are numerous variations as far as the filling is concerned.

From desserts, the orange cake (together with chocolate cake) is my favorite one.

However, cakes do not always have to be extra fatty.

A clever trick is to change butter for olive oil.

Plus, if you could find an Extra Virgin Olive Oil (of low acidity),

you will favor you cake with an extra delicate aroma.

Last but not least, this is SUCH AN EASY RECIPE. Good luck!

ORANGE CAKE with olive oil



1 cup of Extra Virgin Olive Oil (EVOO)

4 eggs

1 cup of sugar

2 cups of flour

1 orange with the peel

3 tsp of baking powder


In your mixer, put the orange, whole, with the peel but without the core.

Press the button for a few rounds and squash it well.

Take off the blade and put the stirrer in your mixer.

Add the olive oil, the eggs, the sugar and the squashed orange.

Press the button for a few rounds to blend the ingredients.

Then add the flour and the baking powder. Blend some more.

Take your baking mold (I use a round one of 22 cm/8.6 inches)



pour just a drop of olive oil and spread it all around,

using your hand or a brush.


This way your cake will come out easily, when it’s time to serve.

Bake your orange cake in a preheated oven at 180oC for 45’-50’.


If you want to see whether your cake is ready or not, take a pointed knife and dig it all the way into your cake.

If the blade comes out covered with the white filling that means the cake is not baked yet.

The knife must come out clean.

You may wonder if just one orange is enough for the entire cake.

Trust me it is more than enough. The aroma from the fresh orange is reinforced

by the aroma and the slight bitterness from the peel.

And all these are being “softened” by the extra virgin olive oil.

That is why I don’t recommend to use other kind of oil.

Well, that’s it. Decorate with some powder sugar or sliced almonds.

I really hope this orange cake will become your favorite, too.

Please, let me know what you think, ok?


You can pour on your hot-just came out of the oven- cake some orange flavored syrup.

This way you will have the juiciest orange cake ever…

For the syrup:

2 cups of water ,1 cup of sugar

The peel of one orange, 1 small cinnamon stick


Bring the ingredients to boil and let them for 10 minutes. Turn off the heat and let aside to cool down.

When your cake is taken off the oven, slowly pour the syrup on it.


The syrup must be used either cold on hot food or hot on to cold food.

If both the syrup and the food are cold (or hot), the syrup

will not be absorbed and you will have a “muddy” result.



Try it out and let me know what you think, ok? Bye, bye and good luck !




Greek Kalamari,the cheesy version

This gallery contains 12 photos.

INGREDIENTS: 4 big squids Greek “Feta” cheese, 4 pieces cut in matchsticks Greek “Kefalotyri” cheese, ½ cup, grated 1 red, sweet pepper, cut in matchsticks 1 tomato, cut in cubes FOR THE SAUCE: 3 tbsp of Extra Virgin Olive Oil … Continue reading


Smyrna Meatballs-Heaven must be Greek!!!

This gallery contains 10 photos.

As a child, I though that this “Soutzoukakia” recipe was the hardest of all, seeing my grand-mother spending hours in her kitchen preparing it. The whole house smelled cumin and cinnamon and garlic and slowly the aroma was climbing up … Continue reading

Chickpeas with spinach

Don’t waste your money for your dinner…

With only a few, you can prepare a delicious,healthy,tasteful dish for you and your loved ones.

It’s an easy, healthy and cheap recipe. Plus, it’s perfect for kids as it combines pulses with vegetables, rich in carbohydrates, vitamins and fibres.

Directly from Greece… with love. Enjoy!



For four persons

500 gr chickpeas

600 gr fresh spinach

3 spring onions, chopped

1 red onion, chopped

1 tomato, chopped

½ cup of tomato paste

1 cup of dill

1 lemon, the juice (if you don’t like lemon, use half)

Extra virgin olive oil (EVOO)

Salt, freshly ground pepper


The previous night, soak the chickpeas into a large bowl full of water and leave them overnight.

The following day, take them out of the bowl and pour them into a casserole.

Cover them with water and boil for 1 hour or until they soften enough.

When ready, drain them and leave aside.

In a deep frying pan or another pot heat the olive oil (app.3 tbsps)

and sauté all the onions together.

Make sure the heat is not too high, we don’t want to burn them.

When they change their color, add the tomato and let it drain for a couple of minutes.

Pour in the tomato paste. Add the fresh dill, the spinach and the chickpeas.

Here, a few Greek recipes claim that the chickpeas should go into the pot only the last 5 minutes.

Well, I don’t agree. I always put them along with the dill and spinach

and I leave them there until the spinach is soften and ready.

This way, the chickpeas “borrow” aroma from all the vegetables.

Five minutes before turning off the heat, add the lemon juice.

That’s it… Enjoy !

EXTRA TIP: You can combine this tasteful dish with spaghetti, too.

Boil the pasta according to the package instructions (we want them al dente).

When your chickpeas are ready to be served,

turn off the heat and pour the spaghetti in the same pot.

Mix all the ingredients well and serve and of course…

Don’t forget to sprinkle with your favorite cheese.

Pork tenderloin with “Rakomelo”

Hello my friends. Today I’m giving you one of my favorite Greek, local recipes. It combines two of my favorite ingredients: pork tenderloin and Rakomelo. If you need more information on the “Rakomelo”, please visit my earlier posts. Also, you may find more information at the bottom of the page. Enjoy !

for four persons

750 gr pork tenderloin

2 leeks chopped into 2 cm

3 spring onions chopped

1/2 wine glass of Rakomelo

a few drops of Extra Virgin Olive Oil (EVOO)

3 garlic cloves sea salt 


4 tbsp of extra virgin olive oil

½ wine glass of Rakomelo

1 tbsp sweet pepper

3 garlic cloves  


First we marinate the pork in a bowl with all the ingredients together.

We place our marinade in the refrigerator no more than one hour.

In a non-stick frying pan, we pour a few drops of olive oil and we sauté the meat with all the marinade ingredients. We fry them for about 10 minutes until the meat changes color.

Then, we extinguish with the other ½ wine glass of Rakomelo. We let it boil for another 10 minutes. If we notice that there is not enough fluid in the pan, we must add a little water so that the meat won’t stick.

Then we add the leeks and the onions and we let them boil for another 10 minutes. We add water if needed.

Season well and by now it should be tender enough. We serve along with white rice (the potatoes spoil its flavor, to my opinion).

*EXTRA TIP: For a real gourmet dish, you can sprinkle some almond fillets on your dish when serving.

 “RAKOMELO” – Stay healthy during the winter, having…fun!

Rakomelo is a Greek spirit made of honey following the process of sugar fermentation. Its production combines the Cretan spirit “Raki”(tsikoudia) or “tsipouro” with honey and several spices like cinnamon, clove, cardamon,  or other local spices.

It is produced mainly in the island of Crete but also in other Aegean islands and in mainland. It is consumed hot during winter since it’s a weapon against the cold and a very effective trick to keep you warm.

Another similar product of the island of Amorgos, is called “psimeni raki” and it is produced either with honey or with sugar.

When you buy a bottle of Rakomelo you must heat it a little bit and then serve it immediately.

Except the original, plain recipe, one can also find Rakomelo with orange, lemon and the PDO “mastiha” of the island of Chios. These three ingredients add extra flavour to the Rakomelo elevating it to high taste levels.


Pasta “Striggolore” with Avgotaraho

Striggolore is a Greek, traditional kind of baked, hand-made pasta. It is made of meal, durum flour, water without any artificial preservative or salt. This variety comes from a small industry of hand-made pasta in Thessaloniki. I found it in a Delicatessen store in Athens and I decided to try it out. Of course, you can use any kind of pasta you like. Enjoy !


INGREDIENTS (4 persons)

1 pkg of “striggolore” pasta (500 g)

25 thin Avgotaraho slices (cut almost transparent)

8 tbsp of extra virgin Greek olive oil (EVOO)

1 cup of finely chopped leek

½ lemon, juice

Salt, freshly ground pepper

Fresh parsley for decoration (optional)


Boil the pasta into salted water just for a few minutes (fresh pasta needs less boiling).

In a frying pan, heat 4 tablespoons olive oil on medium heat and sauté the leek

for 8-10 min, until smooth. Add salt and pepper.

Mix the avgotaraho with the lemon juice and 4 tbsp of the olive oil and let aside.

Strain the pasta, add the leek and stir.

Add the avgotaraho and mix. Sprinkle the pepper (and be generous).

Serve immediately on warm plates

(place the plates in the oven when the water for the pasta starts to boil).

It is an easy and quick recipe. I really hope you like it.

Basil Vinaigrette Dressing

This is a quick, easy salad dressing and one of my favorites. Fresh basil will bring spring in your plate and freshness into your kitchen. That’s why I strongly urge you to prepare it with fresh basil leaves and not dry ones. Also, to my opinion, fresh basil and extra virgin olive oil of supreme quality are best friends. Don’t waste it on other kinds of oil. Take my word for it. Enjoy !


1 cup extra virgin olive oil

1/3 cup apple cider vinegar

1/4 cup honey                                         

3 tablespoons chopped fresh basil

2 cloves garlic, minced


                           Take your mortar and pestle and whisk together all the ingredients,

                           pressing them, tossing them around,

                           pressing them again until you get a thick, green paste.

                           Pour over your favorite (especially summer) salad and serve.

Pear Vinaigrette

This is an easy, healthy, delicious salad dressing.

Usually, I use it on a lettuce, arugula(roka)

with goat cheese (or feta cheese with yoghurt) and nuts .



1 ripe pear peeled, cored, chopped

1/2 cup white wine

1 clove garlic, chopped

2 teaspoons mustard

1/4 cup white balsamic vinegar

1 teaspoon ground black pepper

1/4 teaspoon sea salt (or usual, table salt)

1/2 cup Extra Virgin Olive Oil (EVOO)


Blend the pear, white wine, garlic, mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined.

Drizzle the olive oil into the mixture in a thin, steady stream while continuing to blend.

Blend a few seconds longer until the salad dressing is thick and creamy.

Wasn’t it quick and easy? Enjoy !