Zoes Greek Fruit Cake Recipes

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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 GREEK FRUIT CAKE



Zoe's Greek Fruit Cake image

A rich fruity fruit cake studded with chocolate and finished with a big slurp of brandy and then slowly baked. This is not a recipe to be rushed, but rather to savour and enjoy the process of baking.

Provided by Betty Bramanis

Categories     Cakes

Time 4h

Number Of Ingredients 19

375 g raisins (13 oz)
250g (9 oz) pitted prunes, chopped
250g (9 oz) pitted dried dates, chopped
150 g (5.5 oz) sultanas
125g (4.5 oz) currants
100g (3.5 oz) glace cherries - i double these!!
1 cup brandy
1/2 cup apricot nectar
1 cup butter, softened
1 1/2 cups brown sugar, firmly packed
1 tablespoon vanilla
4 large eggs
1/2 cup apricot jam
2 cups self flour
1/2 cup self raising flour
1 tablespoon ground cinnamon
130g (4.5 oz) almonds, chopped
100g (3.5 oz) walnuts, chopped
200g (7 oz) quality dark chocolate, chopped

Steps:

  • 1. DAY 1: In bowl, soak all the dried fruit, brandy and apricot nectar for a minimum of 2 hours, overnight is best. Stir occasionally.
  • 2. DAY 2: Pre-heat oven to 140oC (285oF). Grease and line 23cm (9 inch) square cake tin with a double or triple layer of baking paper. Wrap the outside with a double layer of newspaper and secure with string.
  • 3. In a large bowl, cream the butter, sugar and vanilla until light and fluffy. Add the eggs one at a time, beating well after each one has been added.
  • 4. Beat in the apricot jam (you may need to heat it slightly in the microwave) and the fruit/brandy mixture and stir well.
  • 5. Sift the flours and cinnamon into the bowl and fold through with the chocolate and nuts.
  • 6. Pour into the prepared pan and bake in the pre heated oven for about 4 hours, a tooth pick should come out clean.
  • 7. Leave cake to cool completely in the tin. Leave for at least one night in the tin (covered in a clean tea towel). Best if left a few days.
  • 8. Slice and dust with icing sugar.

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