Black pearls

It's the time of year that my good friend Sophia gives me organic Vostizza currants, or as I prefer to see them, black pearls.

I can't describe their sweetness and flavour!!!!!!

Having so much quantity, I try to think of ways I can use them. And the best way I find, is to make traditional Greek pastries. It's such a pity, that, although there are so many traditional recipes, very few people nowadays make them, and certainly not people of my age. In the past, our grandmothers used Vostizza currants to sweeten the sweets in lack of sugar. In modern times,where traditional recipes have been replaced with ones from other cuisines, I find putting old recipes back on the menu is actually gourmet. 

 

Not to say healthy as these recipies contain ingredients regularly used in Greek cousine such as: olive oil, orange juice, cinammon, nuts and currants. 

I mostly make three basic recipes with these currants. The one I'm presenting today, Fanouropita- a kind of moisty cake made in honour of Saint Fanourios (I honour him very regularly, I must say ;), having replaced buttery cakes with it in my everyday diet ), apple pie and koulouria (cookies).

I can't tell you how well they complement autumn chilly afternoons as well as fill in the house with a sweet, cozy, autumny smell. 

Here is the recipe, easy and quick!

Just combine the following in a bowl:

 3 1/2 cups of self raising flour
1 cup of sugar
3/4 cups of olive oil
1 cup of orange juice
1tsp baking soda
1/2 cup of chopped walnuts
1 cup of vostizza currants
3 tbsp of brandy
1 1/2 tbsp cinammon 

Empty in a buttered (or brushed with oil) baking tin.
 Bake at 180 C until dry, for about 45'(like a cake).

And if you do try the recipe, let me know how it went!