My version of the traditional cake based on a recipe from the island of Skopelos. More about The Pious Cake, HERE
For a 9-inch square cake
1 cup light olive oil (or a combination of sunflower oil and olive oil)
1 cup granulated sugar
3 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons mixed ground cinnamon and allspice
1 cup dried currants or raisins
1 cup coarsely ground almonds or walnuts
1/2 cup lemon or orange liqueur (or brandy)
1 1/2 cups orange juice
2 tablespoons sesame seeds for topping
Beat together the olive oil and sugar with a hand-held mixer.
In a large bowl mix together the flour, baking powder, spices, raisins and nuts. Add the oil mixture, the liqueur and orange juice and mix with a spatula.
Preheat the oven to 350 F.
Line a 9 inch square or equivalent round pan with parchment paper, sprinkle with 1 tablespoon sesame seeds and pour in the batter and sprinkle the top with one more tablespoon sesame seeds.
Bake for 45 minutes to 1 hour, until a knife inserted in the center comes out clean.
Let cool on a rack and cut to serve.