CookTheGreekWay

In the heart of autumn, when the vineyards overflowed with grapes and the barrels brimmed with fresh must, every household in the countryside had its own hidden treasure: petimezi.

A sweet, thick syrup, patiently simmered over the fire, capturing the very essence of the grape to last through the winter. At a time when sugar was rare and expensive, petimezi became the main sweetener – nutritious and invaluable.

Petimezopita was born out of this need: a simple yet flavorful creation. From the Peloponnese to Crete, it passed down from generation to generation, sometimes denser and syrupy, sometimes fluffy like a cake – always carrying the same symbolism: love for the land, the vineyard, and the taste of tradition.

How to Make Petimezopita: Fasting-Friendly Cake:

Ingredients

• 350 g all-purpose flour
• 350 g petimezi (grape syrup/molasses)
• 150 g orange juice
• 100 g sunflower oil
• ½ tsp cinnamon
• ½ tsp clove
• ½ tsp nutmeg
• 20 g baking powder
• ½ tsp baking soda
• Zest of 1 orange
• 25 g sesame seeds

Instructions

1. Preheat the oven to 180°C (350°F).
2. In a bowl, mix the flour with baking powder and baking soda.
3. In another bowl, whisk together the sunflower oil, orange juice, petimezi, orange zest, and spices.
4. Pour the wet ingredients into the dry ones and mix until smooth.
5. Line a baking pan with parchment paper and pour in the batter.
6. Sprinkle sesame seeds on top.
7. Bake for about 40 minutes. Test with a toothpick – if it comes out clean, the cake is ready.

Tips & Variations

Alternative spices: Try combining ground anise with cinnamon for a unique aroma.

Add nuts: Mix in walnuts or almonds for extra texture.

Fasting-friendly: Perfect dessert for periods of fasting, since it contains no animal products.

Serving: Enjoy with a cup of Greek coffee or some thick Greek yogurt.

Nutrition (per ~100 g serving)

Calories: ~310 kcal

Carbs: 55 g

Sugars: 30 g

Protein: 4 g

Fat: 8 g

Fiber: 2 g

Petimezi is rich in iron, calcium, and antioxidants, making it a more nutritious choice than refined sugar.

FAQs about Petimezopita

1. Can I replace sunflower oil with olive oil?

Yes, but the taste will be more intense and rustic. For a lighter flavor, stick with sunflower oil.

2. How should I store petimezopita?

Keep it in an airtight container at room temperature for 3–4 days. For longer storage, refrigerate it.

3. Can I make it gluten-free?

Yes, by using a gluten-free flour blend. The texture may be more crumbly, but it will still taste delicious.

4. On what occasions is it traditionally served?

Traditionally baked during the grape harvest season, but today it’s enjoyed year-round as a wholesome, fasting-friendly dessert.