This cake is gluten-free and crumbly.
Two 8 1/2 inch round cakes
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Recipes
Pumpkin or Squash Preserves (kolokytha rossoli)
Cooks in Greece get a little slaked lime from the yards that sell construction materials(!) to make this, as well as some other preserves that require the fruit to remain firm and crunchy as it cooks in the syrup.
I have adapted the recipe with pickling lime that is available online and in most cook’s stores in the US and Europe.
See also the very easy Baked Sweet Squash.
Makes about 2 pint jars (more…)
Pumpkin Pie from Lesbos
An unusually deep flavored sweet pumpkin pie from the large island of the northeastern Aegean. The cheese used in Lesbos is the local ladotyri (cheese aged submerged in olive oil). Parmigiano Reggiano is a good substitute.
The grated squash is not cooked, but left to wilt overnight in a colander mixed with a little sugar, and the resulting precious liquid is collected in a bowl and used as glaze, to brush on the half-baked pie. Needless to say that home-rolled phyllo makes a much more interesting pie, but store-bought, frozen phyllo works well here too.
The traditional recipe had no eggs, but you will be able to cut neater pieces if you include eggs in the stuffing. The recipe is adapted from my Foods of the Greek Islands.
For a 13 X 9 X 2 inch rectangular pan, or an equivalent 15 cup round pan. Or you can make two smaller pies. (more…)
FANOUROPITA –Spicy Olive Oil Cake
My version of the traditional cake based on a recipe from the island of Skopelos. More about The Pious Cake, HERE
For a 9-inch square cake (more…)
Rolled Lemon Peel in Syrup
Serve finished lemon peel rolls with a glass of water on their own, as dessert, or slice rolls and use as topping for vanilla ice cream, thick yogurt, or cakes.
To juice lemons, quarter the peeled lemons remove the pips, and process in a blender. Drain on a sieve, pushing to extract as much lemon juice as you need, and freeze the rest in ice cubes trays, to add later to sweet or savory dishes.
Makes about 5 cups (more…)