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Authentic Greek Honey Cake

Authentic Greek Honey Cake: Your Sweet Mediterranean Escape

Discover the delightful Authentic Greek Honey Cake, featuring a tender crumb and luscious honey-pistachio syrup for a perfect Mediterranean dessert experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Optional Soaking Time 2 hours
Total Time 2 hours 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1/2 cup extra-virgin olive oil use more for greasing the pan
  • 2 cups all-purpose flour use additional for dusting the pan
  • 3 large eggs ensure at room temperature
  • 1 cup low-fat Greek yogurt substitute with full-fat for richer texture
  • 1 cup granulated sugar can be reduced to taste
  • 1/2 cup ground almonds substitute with ground walnuts if needed
  • 1 tablespoon orange zest can use lemon zest as alternative
  • 1 tablespoon lemon zest can be omitted if unavailable
  • 1/2 cup coarse semolina or farina flour substitute with fine cornmeal if necessary
  • 1 tablespoon baking powder ensure it’s fresh
For the Honey-Pistachio Syrup
  • 1 cup salted pistachios unsalted can be used if preferred
  • 1 cup good-quality honey use a floral variety for best results
  • 1 cup oranges (juiced) bottled juice can be used in a pinch
  • 1 lemon lemon (juiced) freshly squeezed preferred
  • 1/2 cup sliced almonds optional for topping

Equipment

  • 9x13 inch baking pan
  • Mixing bowl
  • Whisk
  • spatula
  • nonstick pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x13-inch baking pan with extra-virgin olive oil and dust with all-purpose flour.
  3. In a large mixing bowl, whisk together room-temperature large eggs, low-fat Greek yogurt, granulated sugar, ground almonds, orange zest, and lemon zest until smooth.
  4. Gradually add all-purpose flour, coarse semolina or farina flour, and baking powder to the wet mixture, folding gently until just combined.
  5. Pour the batter into the prepared baking pan, leveling it out for an even bake.
  6. Bake for 25 to 30 minutes, checking for a golden-brown top.
  7. Allow the cake to cool completely in the pan.
  8. Toast salted pistachios in a nonstick pan over medium-low heat for about 2-3 minutes until fragrant.
  9. In the pan with toasted pistachios, add honey and freshly juiced orange and lemon, bringing it to a gentle boil for 1-2 minutes.
  10. Poke cooled cake with a knife or skewer and pour the honey-pistachio syrup evenly over it.
  11. Optionally, let the cake soak in the syrup for up to 2 hours.
  12. Serve topped with sliced almonds.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 52gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Room temperature eggs and proper cooling enhance cake texture. Letting the cake soak in syrup is essential for flavor.

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