Kourkoymbinia from Tinos or Molassa Cake
A delicious creation with distinctive aroma and above all healthy. I tasted it in a place of unique beauty, overlooking the Aegean, since the island of Panagia is located in the middle of the Archipelago. With Aggelinki we baked kourkoymbinia and I photographed them in the cool, refreshing yard with the hydrangeas and camellias of all colors. Aggeliki is famous for her cheeses that are unique, since some mature into pumpkins … Another time she will give us the recipes for the cheeses, somewhere at the end of May so be patient…
Kourkoymbinia of Tinos
From Aggeliki Vidou, Steni Tinos
Ingredients
1 cup grape syrup
1 cup brown sugar
1 cup fine olive oil
1 cup warm water
1/2 cup fresh orange juice
1 shot of raki
1 Teaspoon. grated cloves
1 Teaspoon. cinnamon
2 Teaspoon. soda
1 cup chopped walnuts
1/2 cup raisins and black blondes
20g. pine nuts
500g. flour for all uses
For finishing
Sesame
How to prepare
In a glass, add the orange juice and pour the soda.
Mix well until dissolved.
In the mixer put all materials starting with the liquids and aromatics. Beat vigorously until homogeneous.
Sift the flour and add it slowly to the mixture of liquid stirring until the dough unsticks from the basket walls.
In a form or a pan that we have “passed” with olive oil, add the mixture assisted by a plastic spatula. Sprinkle with sesame seeds.
Bake in a well preheated oven at 180 °C for 1 hour.
Remove the kourkoumbinia from the form, and after leaving to cool, cut into squares or diamond pieces as it was done in the old days and enjoy.
Small secrets
I enjoyed eating the kourkoumbinia with a cool orange juice but also bergamot tea “ties” very well…
If you do not love the sweet taste you can just reduce the sugar
