Last week I spent a weekend in Santorini and it was exactly what I imagined it would be. This place was on my bucket list for years, and since I found out I was pregnant and realized that I’m not going to travel this year as much as I’m used to, Erez surprised me and booked us a trip. He’s such a keeper.
I got many questions on the places we visited, so here are a few tips if you are planning on traveling there soon. The most popular city, the one you see in all those breathtaking photos, is called Oia. Oia is a luxurious, romantic city, with high-end resorts, restaurants, and shops, and it’s known as the best spot to watch the sunset. You don’t have to stay in Oia to explore it because it’s easy to get there from other parts on the island, and there are beautiful resorts everywhere around the island so it depends on what you’re planning to do. We stayed in Anteliz Suites, which is between Fira (which is another popular place to stay) and Firostefani. The hotel had gorgeous views, nicest staff, and its location is convenient if you want to catch a taxi or bus to other parts of the island. The island is quite small so we rented a car for a day and traveled around to places such as Akrotiri, Pyrgos, wineries, and beaches. The roads were easy to handle and it was easy to park everywhere. We spent another half day in Oia. It’s a crowded place so it might be better to get there by taxi or bus than with a car. We arrived at 3-4 pm, just before everyone else did, so it was more quiet. We watched the sunset from a restaurant, and managed to avoid the crowds that way. The rest of our days were spent just relaxing beside the pool, soaking up the sun, and eating A LOT like we always do.
Some great restaurants we’ve been to were: To Psaraki, Lauda, Kapari (the view here is unbelievable), and Catch bar (great spot to watch the sunset in Oia). Since we traveled in August we were afraid of the crowds and the hot weather, but eventually none of this bothered us, and we were very happy. It was just what I needed after the long, tiring first trimester.
The recipe I’m sharing today is a cake I tried at breakfast at the hotel – tender coffee flavored cake, simple but delicious. I immediately asked for the recipe and after a few days I got the sweetest email with a detailed recipe from the chef, Grivas Nikos. I did end up making some adjustments and I love the result. Coffee cakes usually have a mild coffee flavor, but not this one! It has a strong flavor, so it’s great for a coffee break or a morning snack. If you love your cup of coffee, you’ll love this cake!
- 1 and 3/4 cups (245 g) all-purpose flour
- 1/2 tablespoon unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (240 ml) whole milk
- 3 tablespoons (10 g) instant coffee granules dissolved in 3 tablespoons hot water
- 1/2 cup (115 g/1 stick) unsalted butter, softened to room temperature
- 1 and 1/2 cups (300 g) granulated sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
Preheat oven to 325°F/160°C. Grease an 8½ x 4¼-inch loaf pan.
In a medium bowl, sift together flour, cocoa powder, baking powder, and salt.
In a small bowl combine milk and coffee.
Using a mixer fitted with the paddle attachment, beat butter and sugar on medium speed for 3 minutes until fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs and vanilla extract and beat until combined. On low speed, beat in flour mixture in 3 additions, alternating with the milk mixture in 2 additions, starting and ending with the flour. Once all is added, be careful not to overmix the batter.
Scrape batter into prepared pan and smooth the top. Bake for 45-60 minutes or until a skewer inserted into the center of the cake comes out dry. If the cake is browning too much while baking, cover the top loosely with aluminium foil. Remove from oven and allow to cool completely on a wire rack. Serve cake at room temperature. The coffee flavor gets stronger over time, after about 24 hours.
Store cake in an airtight container in the refrigerator for up to 5 days. Cake can be frozen for up to 2 months. Thaw overnight in the fridge.