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–+ servings
One Greek healthy dessert is bobota, cornmeal cake with dried fruits and syrup.
5 from 2 votes

Ikaria Cornmeal Pie with Dried Fruits, Olive Oil, and Greek Yogurt - Bobota

I've made this traditional Ikarian dessert in the most elegant restaurant settings in New York City.
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Prep Time 20 minutes
Cook Time 40 minutes
Course dinner, Lunch, pie, starter
Cuisine Greek cuisine, Mediterranean diet
Servings 6

Ingredients
  

  • Olive oil for greasing the pan
  • 2 cups coarse cornmeal or polenta
  • 1/4 cup of sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup fresh orange juice
  • 1/2 cup Greek extra virgin olive oil
  • 1/2 cup plain Greek yogurt
  • Grated zest of 1 orange
  • 1/2 cup raisins
  • 1/2 cup chopped dried figs
  • 1/2 cup Greek or Ikarian pine honey
  • 1 cup hot water
  • 1 strip orange zest
  • Greek orange spoon sweet and frozen yogurt or vanilla ice cream for serving
  • Confectioner's sugar for garnish

Instructions
 

  • Position a rack int he center of the oven and preheat the oven to 375F / 190 C. Lightly oil an 8 X 8-inch / 20 cm X 20 cm baking dish.
  • In a medium bowl, combine the cornmeal, sugar, baking powder, baking soda, and salt.
  • In a large bowl whisk together the orange juice, olive oil, and yogurt.
  • Slowly add the cornmeal mixture to the orange juice mixture, stirring by hand with a wire whisk until smooth. Using a spatula, mix in the grated zest, raisins, and figs. Pour the batter into the prepared baking dish. Bake in the center of the oven until golden and set, about 40 minutes.
  • Meanwhile, in a small saucepan, combine the honey, hot water, and orange peel and bring to a boil. Simmer over low heat for about 8 to 10 minutes to make a syrup.
  • Remove the cake from the oven and prick the surface all over with a toothpick. Pour the hot syrup over the cake. Let it cool. Cut and serve.
  • Note: to serve more artfully, place a scoop or two of vanilla ice cream or frozen yogurt in a large martini glass or other pretty glass or bowl. Cut the cornmeal cake into rectangular pieces about an inch / 2.5 cm wide and 2-3 inches / 5 - 7 1/2-cm wide. Place two cornmeal cake strips over the ice cream, garnish with Greek orange spoon sweet and sprinkle with a little confectioner's sugar.
  • Serve.

Notes

Adapted from from Ikaria-Lessons on Food, Life and Longevity from the Greek Island Where People Forget to Die
Keyword cornmeal pie, dried fruit, greek honey, Greek olive oil, Greek yogurt, Ikaria
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