Greek Honey Cake Recipe
Ingredients
| Butter | 3/4 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Eggs | 3 | |
| Flour | 1 Cup (16 tbs), sifted | |
| Baking powder | 1 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Milk | 1/4 Cup (16 tbs) | |
| Orange rind | 1/2 Teaspoon, grated | |
| Cinnamon | 1/2 Teaspoon | |
| Walnuts - 1 cup, coarsely chopped | ||
| Syrup | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Water | 3/4 Cup (16 tbs) | |
| Honey | 1 Cup (16 tbs) | |
| Lemon juice | 1 Teaspoon | |
Directions
MAKING
1) Into a bowl, cream together the butter and sugar well
2) Add in the eggs one at a time and beat well after each addition
3) Into a another bowl, sift together the flour, baking powder, cinnamon and salt
4) Add to the batter and stir in the milk and orange rind
5) Mix to combine well and then add in the nuts
6) Spoon in the mixture into a greased and floured 9 inch baking pan
7) Bake in a preheated oven for 30 minutes at 350 F
8) In the meanwhile combine the sugar, water and honey into a saucepan
9) Simmer over a low flame for 5 minutes
10) Skim the top and tip in the lemon juice, allow to boil for 2 minutes and then allow to cool
11) Take the cake out from the oven and cut into diamond shapes, still hot
FINALIZING
12) Drizzle in cold syrup over the cake and refrigerate for at least 2 hours before serving
SERVING
13) Cut into wedges and serve
1) Into a bowl, cream together the butter and sugar well
2) Add in the eggs one at a time and beat well after each addition
3) Into a another bowl, sift together the flour, baking powder, cinnamon and salt
4) Add to the batter and stir in the milk and orange rind
5) Mix to combine well and then add in the nuts
6) Spoon in the mixture into a greased and floured 9 inch baking pan
7) Bake in a preheated oven for 30 minutes at 350 F
8) In the meanwhile combine the sugar, water and honey into a saucepan
9) Simmer over a low flame for 5 minutes
10) Skim the top and tip in the lemon juice, allow to boil for 2 minutes and then allow to cool
11) Take the cake out from the oven and cut into diamond shapes, still hot
FINALIZING
12) Drizzle in cold syrup over the cake and refrigerate for at least 2 hours before serving
SERVING
13) Cut into wedges and serve
Chef
