🇬🇷 Greece · Dessert
Corfiot Dried Fig Cake (Sykomaida)
By eatmundo · July 8, 2026
🇬🇷 GRSykomaida is a unique, traditional Corfiot delicacy: a dense, pressed cake made from dried figs, often infused with ouzo, black pepper, and sometimes nuts and orange zest. It’s a sweet, spicy, and chewy treat, perfect with coffee or as a digestif.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the figs: Soak 500g (about 1 lb) dried figs in warm water for 15-20 minutes to soften them. Drain thoroughly and pat dry. Remove any hard stems. If the figs are very large, you can chop them roughly.
- 2
Chop nuts and zest: Finely chop 100g (1 cup) almonds or walnuts. If using, zest 1 orange. You can also lightly crush 5g (1 tsp) fennel seeds in a mortar and pestle for extra aroma.
- 3
Process the figs: Place the softened, drained figs in a food processor. Add 60 ml (¼ cup) ouzo or tsipouro, 5g (1 tsp) freshly ground black pepper, the chopped nuts, and optional orange zest and fennel seeds. Process until a thick, sticky paste forms. It should be cohesive but still have some texture from the nuts and figs.
- 4
Form the cake: Lightly oil your hands. Transfer the fig mixture to a clean surface or a shallow dish. Press and knead the mixture firmly to create a dense, compact cake. You can shape it into a round, flat disc or a rectangular block, about 2-3 cm (1 inch) thick.
- 5
Wrap and press: Wrap the Sykomaida tightly in plastic wrap, ensuring no air pockets. For best results, place it under a heavy weight (like a cutting board with cans) for a few hours or overnight in the refrigerator. This compression helps it become even denser and firmer.
- 6
Store: Once pressed, unwrap the Sykomaida and you can traditionally wrap it in fig leaves (if available) for extra flavor and preservation, then re-wrap in parchment paper or plastic wrap. Store in an airtight container in a cool, dry place or in the refrigerator.
- 7
Serve: Slice the Sykomaida into thin wedges or squares. It's often enjoyed as a digestif with a glass of ouzo, tsipouro, or coffee. The flavors will deepen and meld over a few days.
Frequently Asked Questions
Can I use different nuts in Sykomaida?+
Absolutely! While almonds are common, walnuts also provide a delicious flavor and texture. Feel free to experiment with other nuts like pistachios if you prefer.
Is the alcohol in Sykomaida essential, and can I substitute it?+
The ouzo or tsipouro adds a distinctive aromatic complexity. You can substitute it with orange juice or a bit more water if you prefer to avoid alcohol, but the flavor profile will differ.
How should Sykomaida be stored for best quality?+
Store it tightly wrapped in plastic wrap and then parchment paper in an airtight container in a cool, dry place. It keeps well for several weeks, and flavors often improve with age.
Why is black pepper used in this sweet dish?+
Black pepper is a traditional ingredient in Sykomaida, providing a unique warmth and subtle spiciness that beautifully balances the sweetness of the figs and the anise notes of the ouzo, creating a complex flavor profile.
🇬🇷 GRMundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
