Greek Honey Cake Recipes

GREEK HONEY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside.
• In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts.
• Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour honey syrup over the cake.
• For the Honey Syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.

GREEK HONEY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside.
• In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts.
• Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour honey syrup over the cake.
• For the Honey Syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.

GREEK CITRUS HONEY CAKE

Steps:

• Preheat oven to 350 degrees F.
• Sift dry ingredients together. In medium bowl, beat olive oil, gradually adding honey. Alternately fold in dry ingredients and juices, using about a fourth each time. Pour into oiled and floured 9-inch round cake pan. Bake about 30 minutes or until cake tests done. Cool completely on rack before removing from pan. Dust with sugar. Serve with fresh fruit if desired.

GREEK HONEY CAKE

Steps:

• Cream butter and sugar. Add eggs one at a time. Combine dry dry ingredients and 1/4 cup of the nuts. Add to butter and sugar mixture alternating with buttermilk. Pour into 10" springform pan. Sprinkle with remaining 1/4 cup nuts. Bake at 350 for 30 minutes.Cool cake in the pan. Bring syrup ingredients to a boil and simmer for 5 minutes. Slowly spoon honey syrup over the cake. Cover and let sit at least several hours to absorb all the syrup. TO SERVE:Remove springform sides. Cut into wedges.Serve with sweetened whipped cream.

GREEK HONEY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside.
• In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts.
• Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour honey syrup over the cake.
• For the Honey Syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.

GREEK ALMOND-HONEY CAKE

Steps:

• Make the syrup first: bring 1 1/2 cups honey and 1 1/2 cups orange juice to a boil in a saucepan.
• Reduce heat and simmer for 5 min.
• Skim surface of syrup for any froth that may form.
• Allow syrup to cool.
• For cake: Preheat oven to 350F.
• Butter a 9 X 13 inch baking dish well.
• Sift together almond flour and baking soda.
• Beat egg whites with cream of tartar until you have a stiff meringue.
• Combine egg yolks, honey, yoghurt, almonds, orange juice concentrate, and orange zest.
• Stir into dry ingredients.
• Gently fold in 1/4 of meringue mixture to lighten almond batter, and then fold in the rest.
• It is OK to have a few white streaks.
• Pour batter into baking pan.
• Scatter blanched, slivered almonds over top.
• Bake until top is golden, about 45 minutes, or until cake tester comes out clean.
• Pour syrup over hot cake.
• Poke cake gently with a toothpick to help cake absorb syrup.
• Serve when cake is cool and syrup has been absorbed.
• This cake is great served with a dollop of very lightly-sweetened whipped cream.