Greek Honey Cake Recipe
Introduction
Greek Honey Cake is a delightful, moist dessert soaked in a luscious honey syrup that perfectly balances sweetness and warmth. This traditional treat combines aromatic spices, walnuts, and a hint of citrus for a truly memorable flavor.
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon orange zest
- 3/4 cup butter
- 3/4 cup white sugar
- 3 eggs
- 1/4 cup milk
- 1 cup chopped walnuts
- 1 cup white sugar (for syrup)
- 1 cup honey
- 3/4 cup water
- 1 teaspoon lemon juice
Instructions
- Step 1: Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan to prepare it for baking.
- Step 2: In a bowl, combine the flour, baking powder, salt, cinnamon, and orange zest. Set this dry mixture aside.
- Step 3: In a large bowl, cream together the butter and 3/4 cup of sugar until the mixture is light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
- Step 4: Alternately beat the flour mixture and milk into the creamed mixture, beginning and ending with the flour. Mix just until incorporated to keep the batter light.
- Step 5: Fold in the chopped walnuts gently until evenly distributed.
- Step 6: Pour the batter into the prepared pan, smoothing the top. Bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
- Step 7: Remove the cake from the oven and let it cool for 15 minutes. Cut the cake into diamond shapes while still warm.
- Step 8: To make the honey syrup, combine honey, 1 cup sugar, and water in a saucepan. Bring to a simmer and cook for 5 minutes.
- Step 9: Stir in the lemon juice, then bring the mixture to a boil and cook for 2 more minutes. Pour the hot syrup evenly over the cut cake pieces, allowing it to soak in.
Tips & Variations
- Use toasted walnuts for extra crunch and enhanced flavor.
- For a citrus twist, try adding a teaspoon of lemon zest along with the orange zest.
- Serve with a dollop of Greek yogurt or whipped cream for a creamy complement.
- If you prefer a less sweet cake, reduce the sugar in the syrup by 1/4 cup.
Storage
Store Greek Honey Cake in an airtight container at room temperature for up to 3 days. Because of the syrup, it stays moist longer. For longer storage, keep it refrigerated for up to one week. Reheat gently in the microwave or oven before serving to revive its softness and aroma.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different nuts instead of walnuts?
Yes, you can substitute walnuts with almonds, pecans, or pistachios depending on your preference and what you have available.
Is it important to cut the cake into diamond shapes?
Cutting into diamond shapes is traditional and helps the syrup soak evenly into each piece, but you can cut the cake into squares or any shape you prefer.
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Greek Honey Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 9 servings 1x
Description
This traditional Greek Honey Cake is a moist and flavorful dessert featuring a tender crumb infused with cinnamon and orange zest, studded with crunchy walnuts, and drenched in a luscious honey syrup. Perfect for celebrating special occasions or enjoying a sweet treat with tea or coffee, this cake balances warmth and sweetness with a delightful texture.
Ingredients
Cake Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon orange zest
- 3/4 cup butter
- 3/4 cup white sugar
- 3 eggs
- 1/4 cup milk
- 1 cup chopped walnuts
Honey Syrup Ingredients
- 1 cup white sugar
- 1 cup honey
- 3/4 cup water
- 1 teaspoon lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, baking powder, salt, ground cinnamon, and orange zest. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, cream the butter and 3/4 cup sugar together until the mixture is light and fluffy, which will help create a tender cake texture.
- Add Eggs: Beat in the eggs one at a time into the creamed butter and sugar, ensuring each egg is fully incorporated before adding the next.
- Combine Flour and Milk: Alternately add the flour mixture and milk to the wet ingredients, mixing gently just until combined to avoid overworking the batter.
- Fold in Walnuts: Gently stir in the chopped walnuts to distribute them evenly throughout the batter.
- Bake the Cake: Pour the batter into the prepared pan, smoothing the top if necessary. Bake in the preheated oven for approximately 40 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool for about 15 minutes in the pan.
- Cut Into Diamond Shapes: After cooling slightly, cut the cake into diamond-shaped pieces to prepare for the honey syrup application.
- Prepare Honey Syrup: In a saucepan, combine the honey, 1 cup sugar, and water. Bring the mixture to a simmer over medium heat and let it cook for 5 minutes, stirring occasionally.
- Finish Syrup: Stir in the lemon juice, bring the syrup to a boil, and cook for an additional 2 minutes to thicken slightly.
- Pour Syrup on Cake: Immediately pour the hot honey syrup evenly over the cut cake pieces, allowing the cake to soak up the syrup for maximum flavor and moisture.
Notes
- Ensure the cake is slightly warm before pouring the syrup to help it absorb better.
- The walnuts can be toasted beforehand to enhance their flavor if desired.
- The cake is best served after the syrup has fully soaked in, ideally after a few hours or the next day.
- Store leftovers covered at room temperature for up to 3 days.
- You can substitute walnuts with pecans or almonds for variation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Keywords: Greek honey cake, honey cake recipe, walnut cake, traditional Greek dessert, honey syrup cake
