GREEK HONEY CAKE
A Greek cake that tastes a little like the much more complicated Greek dessert, baklava. Posted for ZWT #6.
Provided by CaliforniaJan
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 424.1, Fat 19.4, SaturatedFat 8.4, Cholesterol 77.7, Sodium 217.7, Carbohydrate 62.4, Fiber 1.1, Sugar 52.7, Protein 4.5
GREEK HONEY CAKE
Very moist cake, often found at Greek food festivals.
Provided by Jan O'Leary Merzlak
Categories World Cuisine Recipes European Greek
Time 1h10m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 423.3 calories, Carbohydrate 62.3 g, Cholesterol 77.4 mg, Fat 19.3 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 8.4 g, Sodium 196.3 mg, Sugar 53 g
GREEK CITRUS HONEY CAKE
Provided by Food Network
Yield 6-8 servings
Number Of Ingredients 7
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.
RUSTIC HONEY CAKE
When my boys were young, they couldn't drink milk but they could have yogurt. This was a cake they could eat. And it's one dessert that doesn't taste overly sweet, which is always a nice change of pace. -Linda Leuer, Hamel, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Grease a 9-in. cast-iron skillet., In a large bowl, beat butter and honey until blended. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. In another bowl, whisk flour, baking powder and salt; add to butter mixture. Transfer batter to prepared skillet., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with fruit, additional honey and, if desired, chopped pistachios., Freeze option: Securely wrap cooled cake in foil; freeze. To use, thaw at room temperature and top as directed.
Nutrition Facts : Calories 248 calories, Fat 9g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 257mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
GREEK ALMOND-HONEY CAKE
A traditional honey cake using almond meal instead of flour or semolina. Like many greek cakes, it is further enriched by a honey syrup, making it very rich. Greeks don't have a dessert like this after a meal - that would be too much of a good thing. Rather, we would have it with a cup of coffee in the early evening, after our afternoon siesta.
Provided by evelynathens
Categories Dessert
Time 1h
Yield 15 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 365.1, Fat 12.9, SaturatedFat 5, Cholesterol 74.8, Sodium 201.5, Carbohydrate 63.1, Fiber 1.3, Sugar 60.8, Protein 4.9
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.
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