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1
Preheat the oven to 350F.
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2
Lightly oil a 12-inch springform pan or 12 cups of a muffin tin.
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3
In a small pot, combine the water, cinnamon stick and cloves and bring to a boil over medium heat.
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4
Turn off the heat and let the spices steep for 15 minutes.
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5
Strain.
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6
In a stand mixer fitted with the whisk attachment, whip the olive oil and brown sugar together until fluffy.
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7
Add the spice water, petimezi, orange peel and tsipouro (or ouzo or grappa).
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8
Mix well.
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9
Dissolve the baking soda in the orange juice and stir into the petimezi mixture.
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10
Sift 5 cups of flour into a medium bowl.
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11
Gently whisk the flour into the petimezi mixture.
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12
If the batter is loose, add a little more flour.
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13
Stir in the chocolate chips, if using and scrape the batter into the springform or muffin cups.
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14
Toss the granulated sugar and sesame seeds together and sprinkle over the cake.
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15
Bake until a toothpick inserted in the center comes out clean, 50 minutes for the cake, 40 to 45 minutes for the cupcakes.
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16
Serve the cake as is, or with a bit of petimezi or chocolate syrup drizzled over or around it.
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17
Serve the cupcakes, if making, the same way.
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18
Petimezopita is delicious with vanilla ice cream, too.
