Zoes Greek Fruit Cake Recipes

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ZOE'S GRANNY'S FRUIT CAKE



Zoe's Granny's Fruit Cake image

For a classic fruitcake, try this recipe from Rukmini Iyer's The Sweet Roasting tin, passed on from the grandmother of a university friend.

Provided by Rukmini Iyer

Categories     Cake

Time 3h30m

Number Of Ingredients 0

Steps:

  • Preheat the oven to 115°C fan/135°C/gas 1. Cream the butter, sugar, extracts and the lemon zest and juice, along with the treacle and marmalade, if using. In a separate bowl,mix the flour and ground almonds with the salt and spices. Add the eggs to the creamed mixture - one at a time with tablespoons of the flour mix to prevent it from curdling. Beat well. Fold in the rest of the flour mix and the fruit and nuts, then transfer to a lined cake tin (see notes below) and bake in the oven for 2½- 3 hours, covering with tinfoil if it starts getting too dark on top. Zoe's Granny's Notes: We made cakes after the war with all sorts of proportions. I usually put in a tablespoon of coffee with a spot of milk. The recipe makes my big 10-inch (25cm) cake tin, or one 8-inch (20cm) and one 7 inch (18cm). I butter the tin and flour it, and put a layer of foil outside, standing higher than the tin. I don't worry too much about the actual proportions of fruit, just make sure they are the correct total - I've included dried apricots, dates, prunes, etc. I often use walnuts instead because they're cheaper. Good luck! Mini's notes: Very little can go wrong with this cake, and I always feed it with brandy for a good month or two before it's to be eaten, whether for Christmas, Easter or a friend's wedding. To do this, let the cake cool down completely, then use a skewer to make 8-10 small holes in the top. Spoon over a few tablespoons of brandy/amaretto, then wrap in baking parchment and tin foil, and keep in an airtight container. Continue to feed once a week, turning the cake over each time. You can marzipan and ice the cake a few days before you need it, or decorate it with candied fruit and whole blanched almonds or mixed nuts, with apricot jam (melted and sieved) brushed over to glaze.

ZOE'S EASY, RUSTIC MINI PIZZAS



Zoe's Easy, Rustic Mini Pizzas image

I created these delicious mini pizzas. They are more like a pizza bun. The dough is fluffy and tender, the sauce is fresh, and the cheese crisp and a little gooey. Very easy appetizer and absolutely delicious. A great appetizer, snack, or light supper!

Provided by CookieMonster

Categories     Appetizers and Snacks     Cheese

Time 1h

Yield 12

Number Of Ingredients 15

3 cups all-purpose flour
2 cups warm water
3 tablespoons olive oil
2 tablespoons instant yeast
1 teaspoon kosher salt
1 teaspoon white sugar
1 ½ cups prepared tomato sauce
1 clove garlic, diced
2 tablespoons fresh oregano, diced
2 tablespoons fresh basil, diced
2 tablespoons olive oil
1 tablespoon white vinegar
1 teaspoon white sugar
1 cup shredded mozzarella cheese
1 cup chopped fresh spinach, or to taste

Steps:

  • Mix flour, water, olive oil, yeast, salt, and sugar together in a large bowl. Use an ice cream scoop to place 12 balls of dough onto the prepared pan, patting down slightly; dough will be very sticky. Let sit until risen, about 30 minutes, without kneading or punching down.
  • Preheat the oven to 425 degrees F (220 degrees C). Grease a baking pan. Toss an ice cube into the bottom of the oven to add some humidity.
  • Combine tomato sauce, garlic, oregano, and basil in a bowl. Add olive oil, vinegar, and sugar; stir very well.
  • Spread 1 to 2 tablespoons tomato sauce on each dough ball. Sprinkle 1 to 4 tablespoons mozzarella cheese on top and add spinach.
  • Bake in the preheated oven for 15 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 205.4 calories, Carbohydrate 27.6 g, Cholesterol 6 mg, Fat 7.6 g, Fiber 1.8 g, Protein 6.9 g, SaturatedFat 1.8 g, Sodium 385.1 mg, Sugar 2.1 g

ZOE'S FAMOUS GLUTEN FREE CHOCOLATE CAKE



Zoe's Famous Gluten Free Chocolate Cake image

My friend Zoe made this cake recently it's dense and delicious and contains no flour. Although its not famous yet, i think it soon will be!

Provided by Ricky Henry-Davies

Categories     Dessert

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 7

250 g dark chocolate (75% cocoa)
125 g unsalted butter, softened
200 g ground almonds
4 eggs, separated
200 g muscovado sugar
50 g unsalted butter
100 g dark chocolate (75% cocoa)

Steps:

  • Melt chocolate leave to cool (bowl over boiling water, do not let water touch bowl).
  • Mix butter and sugar.
  • Add egg yolks, melted chocolate, and almonds.
  • Whisk egg whites till stiff and fold into chocolate mixture.
  • Bake at 150°C for 35 minutes.
  • Leave to cool and smooth on the icing.
  • Pass this recipe on!

Nutrition Facts : Calories 918.8, Fat 79.2, SaturatedFat 39.2, Cholesterol 203.7, Sodium 66.5, Carbohydrate 60.4, Fiber 15.2, Sugar 35.8, Protein 20.3

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