Honey Shortbread Greece Recipes

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GREEK HONEY CAKE



Greek Honey Cake image

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

1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
1 teaspoon orange zest
¾ cup butter
¾ cup white sugar
3 eggs
¼ cup milk
1 cup chopped walnuts
1 cup white sugar
1 cup honey
¾ cup water
1 teaspoon lemon juice

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

HONEY SHORTBREAD (GREECE)



Honey Shortbread (Greece) image

This recipe comes from the 1995 cookbook Greek Cooking & makes, for me, an unusual, tasty shortbread.

Provided by Sydney Mike

Categories     Dessert

Time 50m

Yield 15-20 serving(s)

Number Of Ingredients 13

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup olive oil
1/4 cup granulated sugar
1/2 cup brandy
4 tablespoons orange juice
1 tablespoon orange zest, minced
1/2 cup walnuts, chopped
1 teaspoon ground cinnamon
1 cup honey, dark
1/2 cup granulated sugar
1 cup water

Steps:

  • Preheat oven to 350 degrees F, then grease & flour several baking sheets.
  • FOR THE SHORTBREAD ~ In a medium bowl whisk or sift flour, baking powder & baking soda together.
  • In a large bowl combine oil, sugar, brandy, OJ & zest.
  • Gradually add dry ingredients to liquid ingredients, combining well after each addition.
  • Shape dough into ovals about 3 inches long, & place them well apart on prepared baking sheets.
  • Bake about 20 minutes, then remove from oven & allow to cool on the baking sheets.
  • (At this point, if freezing the shortbread, allow to cool COMPLETELY, then wrap well & freeze up to 2 months. When ready to serve from frozen, defrost thoroughly before coating with syrup, nuts & cinnamon.).
  • FOR THE SYRUP ~ If you are not going to freeze the shortbread, in a saucepan, mix syrup ingredients together & bring to a boil.
  • Boil rapidly for 5 minutes to thicken, then allow to cool.
  • Dip cooled shortbread into the syrup & sprinkle with nuts & cinnamon, allowing to set slightly before serving.

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