Homemade Fig Cake

Greek Cakes
Figs are so popular here in Greece, especially during August! But if you are like me, there are just so many figs you can eat alone. I am sure that there are tons of recipes that you could add figs to including jams, breads, spreads, and cakes. I came across this great little recipe a long time ago and have been waiting to flourish in fresh figs to make it. It was so easy to put together and the taste was simple yet full.
I thought it was quite good for breakfast, and paired nicely with a little espresso!

Revani Keik

Greek Cakes

This is a delicate, ultra moist syrup cake. It is lightly sweetened with coconut and lemon zest giving it a completely irresistible flavor. This particular recipe is high in protein and low in fat (except the syrup part) and actually contains no butter or oil, unlike many similar recipes! It is really nice to make and share with a crowd who is eager for something sweet.

Recipe to follow shortly…

Spitiko Keik me Portokali

Greek Cakes

Homemade Cake with Orange

This is a very simple and easy cake to make, and it is probably one of the most common here in Greece. You can change the flavor of the cake by using half cocoa to make a marble cake or even using another fruit zest of your preference. Here, I used the whole wheat version and added orange zest.

It is big enough to share and it stays incredibly moist for a few days if you choose not to share and keep it all yourself.


1 pkg. Farina Flour (Regular or Whole Wheat)
dash of salt
250 g. butter, softened
2 cups (450 g.) sugar …..
4 eggs, beaten
1 teacup milk (240 g.)
2 tsp. vanilla
Orange or Lemon zest, or use 1/3 batter and add a few Tbsp. of cocoa, then swirl into batter.

Beat sugar and butter until light. Beat in eggs one at a time, stir in vanilla and zest. Alternate adding milk and flour, whisking until smooth. If you want to make marble, remove 1/3 batter now and add cocoa (you will need to use normal sugar if making cocoa so it doesn’t taste bitter), pour normal batter into a greases bundt or choice of pan. Swirl cocoa batter into mix and bake in preheated oven at 180 C (350 F) for 55-60 minutes or until beautifully golden brown and knife comes out clean when inserted. Cool and top with melted chocolate or leave plain.