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 CITRUS HONEY CAKE

Steps:

• Preheat oven to 350 degrees F.
• Sift dry ingredients together. In medium bowl, beat olive oil, gradually adding honey. Alternately fold in dry ingredients and juices, using about a fourth each time. Pour into oiled and floured 9-inch round cake pan. Bake about 30 minutes or until cake tests done. Cool completely on rack before removing from pan. Dust with sugar. Serve with fresh fruit if desired.

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.