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Ah, it doesn't get more authentically Mediterranean than the Authentic Greek Honey Cake. You can practically hear the lapping waves of the crystal blue waters as you take a bite of the tender golden cake blessed with notes of salty pistachios, bright orange and lemon, and tangy yogurt! Soaked with a citrus-infused honey-pistachio syrup, Authentic Greek Honey Cake is for everyone who loves bright, bold flavors! Kali oreksi!
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Ingredients
- For the cake:
- 3/4 cup extra-virgin olive oil, plus more, to taste, for greasing the pan
- 1 1/4 cups all-purpose flour, plus more, to taste, for dusting the pan
- 5 large eggs
- 1 cup low-fat Greek yogurt
- 2 cups granulated sugar
- 5 tablespoons ground almonds
- 1 orange, zested
- 1 lemon, zested
- 1 cup coarse semolina or farina flour
- 2 teaspoons baking powder
- For the honey-pistachio syrup:
- 1 1/4 cups salted pistachios
- 1 1/4 cups good-quality honey
- 2 oranges, juiced
- 1 lemon, juiced
- almonds, optional, to taste, sliced, for topping
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Use the extra olive oil to grease a 9x13-inch baking pan, then use the extra all-purpose flour to dust the greased pan. Make sure to shake the pan to create an even coating of the flour.
Step 3 -In a large mixing bowl, add the eggs, the yogurt, the sugar, the ground almonds, the orange zest, the lemon zest, the remaining 1 1/4 cups of the all-purpose flour, the semolina flour, the baking powder, and the remaining 3/4 cup of the olive oil and using a wooden spoon or a whisk, stir to combine.
Step 4 -Pour the batter into the prepared baking pan, spreading it out evenly.
Step 5 -Bake the cake on the center rack of the oven until it is golden and a toothpick inserted into the center comes out clean, about 25-30 minutes.
Step 6 -Transfer the cake from the oven and allow it to cool completely.
Step 7 -In a large, nonstick pan over medium-low heat, add the pistachios and cook, while stirring, until fragrant and toasted, about 2-3 minutes.
Step 8 -Add the honey, the orange juice, and the lemon juice to the pistachios and stir to combine.
Step 9 -Bring the pistachio mixture to a boil and cook until it is reduced, about 1-2 minutes.
Step 10 -Using a small knife or a skewer, poke holes all over the cake.
Step 11 -Pour the honey-pistachio syrup evenly over the cake, spooning the pistachios evenly over the top of the cake.
Step 12 -Optionally, allow the cake to soak in the honey-pistachio syrup for up to 2 hours.
Step 13 -Serve sprinkled with the sliced almonds.
