Tishpishti 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.

TISHPISHTI (GREEK HONEY CAKE)

Steps:

• Combine the flour, baking soda, baking powder and salt.
• Put into a saucepan and bring to a boil the margarine, coffee, brandy, honey, sugar, cinnamon, allspice.
• When the mixture has boiled, remove from the heat and stir in the four mixture to form a smooth batter.
• Fold in the raisins and chopped almonds .
• Pour into a well greased 9 X 13 inch baking pan.
• Press the dough evenly into the pan and score with a sharp knife into about 3 dozen diamond shaped pieces.
• Press an almond into each piece and bake in a preheated, 350 degree F. oven, for about 40 minutes.
• Do not permit cake to dry out.
• Cool for 5 minutes.
• Meanwhile, bring the sugar, water, honey, and brandy to a quick boil; stir and remove from the heat.
• Add the lemon juice and orange blossom water.
• With a sharp knife, cut through the hot cake in the score marks.
• Spoon the syrup over the cake so that it is well covered and is absorbed between the pieces and around the edges.
• Return to the warm oven for 5 minutes; remove and let cool.
• Let stand overnight so that the flavor and texture can mellow.

HABANERO HONEY SWEET CORN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
• Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
• Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
• Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.

TISHPISHTI (SPANISH WALNUT CAKE WITH SYRUP)

Steps:

• To make the syrup, boil the sugar and the water with the lemon juice for 15 minutes. Stir in the rose water. Cool and refrigerate.
• To make the cake, preheat the oven to 350 degrees. Mix all the ingredients thoroughly. Line the bottom of a cake pan with foil or greaseproof paper. Brush the foil with oil or melted butter, pour in the cake mixture and bake for 1 hour, until browned.
• Immediately turn the cake out into a deep dish. Peel off the foil or paper, cut the cake into serving pieces and put them on plates. Drizzle syrup over each piece, allowing them to absorb the syrup for 15 minutes, and serve.