Honey Cake

Today I am sharing a sweet, delicious recipe for honey cake, a popular Greek dessert. The flavours in this cake are often key ingredients used throughout the eastern Mediterranean regions. There's a light taste of cinnamon which pairs well with the citrus infused honey syrup that soaks the cake. The pistachios over top give a slight crunch which compliments the soft, spongy and sticky dessert.

This cake is on my list of favourites. Check the recipe below and give it a try!

Honey Cake

Ingredients
Cake
1 cup all purpose flour
3/4 cup white sugar
3/4 cup softened butter
1/4 cup milk
3 eggs
1 tsp orange zest
1 tsp lemon zest
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt

Honey Syrup
1 cup white sugar
1 cup honey
3/4 cup water
1 tsp orange blossom water

Method
Pre-heat oven to 350C. Grease a 9" baking pan (I used parchment paper as well). Combine flour, baking powder, orange and lemon zests, cinnamon and salt together. Set aside.
With a stand up or electric mixer, beat the butter until smooth then add sugar and eggs one at a time. Beat for 2 minutes then slowly add the dry ingredients and the milk, until a thick batter forms. Pour into pan and bake for 30-35 minutes or until toothpick runs out smooth.









To make the syrup
Use a saucepan to combine the honey, water, sugar and orange blossom water (or more orange zest). Mix and bring to a simmer and let cook for 5 minutes. Slightly cool.

When cake is ready and hot from the oven, pour the syrup slowly over top the cake, and allow it to soak it all up. I poked a few holes with a toothpick. Let cake sit for 1 hour, add pistachios over top and serve.

Enjoy!