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One Greek healthy dessert is bobota, cornmeal cake with dried fruits and syrup.
5 from 2 votes
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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.
Course dinner, Lunch, pie, starter
Cuisine Greek cuisine, Mediterranean diet
Keyword cornmeal pie, dried fruit, greek honey, Greek olive oil, Greek yogurt, Ikaria
PREP TIME 20 minutes
COOK TIME 40 minutes
SERVES 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

  1. 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.
  2. In a medium bowl, combine the cornmeal, sugar, baking powder, baking soda, and salt.
  3. In a large bowl whisk together the orange juice, olive oil, and yogurt.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve.

Notes

Adapted from from Ikaria-Lessons on Food, Life and Longevity from the Greek Island Where People Forget to Die