Greek Honey and Lemon Cake Recipe
Ingredients
| 40 g / 1 1/2 oz / 3 tbsp sunflower margarine | ||
| 60 ml / 4 tbsp clear honey | ||
| Finely grated rind and juice of 1 lemon | ||
| 150 ml / 1/4 pint / 2/3 cup skimmed milk | ||
| 150 g / 5 oz / 1 1/4 cups plain flour | ||
| 7.5 ml / 1 1/2 tsp baking powder | ||
| 2.5 ml / 1/2 tsp grated nutmeg | ||
| 50 g / 2 oz / 1/4 cup semolina | ||
| Egg whites | 2 | |
| 10 ml / 2 tsp sesame seeds | ||
Directions
1. Preheat the oven to 200°C/400°F/ Gas 6. Lightly oil a 19 cm / 7 1/2 in square deep cake tin (pan) and line the base with non-stick baking paper.
2. Place the margarine and 45 ml / 3 tbsp of the honey in a saucepan and heat gently until melted. Reserve 15 ml / 1 tbsp lemon juice, then stir in the rest with the lemon rind and milk.
3. Sift together the flour, baking powder and nutmeg, then beat in with the semolina. Whisk the egg whites until they form soft peaks, then fold evenly into the mixture.
4. Spoon into the tin and sprinkle with sesame seeds. Bake for 25-30 minutes, until golden brown. Mix the reserved honey and lemon juice and drizzle over the cake while warm. Cool in the tin, then cut into fingers to serve.
2. Place the margarine and 45 ml / 3 tbsp of the honey in a saucepan and heat gently until melted. Reserve 15 ml / 1 tbsp lemon juice, then stir in the rest with the lemon rind and milk.
3. Sift together the flour, baking powder and nutmeg, then beat in with the semolina. Whisk the egg whites until they form soft peaks, then fold evenly into the mixture.
4. Spoon into the tin and sprinkle with sesame seeds. Bake for 25-30 minutes, until golden brown. Mix the reserved honey and lemon juice and drizzle over the cake while warm. Cool in the tin, then cut into fingers to serve.
Chef
