Greek Honey Cake

Simple and extra moist Greek honey cake!

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My extra moist Greek honey cake is light, sweet, and has a lot of honey flavor. Orange zest and juice give it just the balance it needs to be a real favorite. It’s so easy to make that you don’t even need a mixer! You make the batter and pop it in the oven. A simple orange syrup makes an already moist cake even moister. Plus, this is a great alternative to cakes with frosting and perfect to take to a dinner party!

You’ll whip this cake up often!

• Soft, beautifully moist cake
• Sticky perfumed honey
• The hint of orange throughout
• Easy to make and perfectly sweet, sticky, moist, and delicious Greek Honey Cake!

Sweet honey and orange flavored cake

For the Syrup:

• Granulated sugar
• Greek honey –try my uncle’s Greek honey in our shop!
• Water
• Orange juice

For the Cake:

• Eggs at room temperature –quick temp eggs by placing them in a bowl of warm water
• Greek honey –microwave for about 15 seconds to make it easier to pour
• Butter –melted
• Yogurt –or sour cream
• Pure vanilla extract
• Pure almond extract
• All-purpose flour
• Almond flour
• Zest of an orange –most of the flavor is in the zest
• Baking powder

How do you keep cake moist?

A baker’s trick to always having a moist cake is simple syrup! As you probably know, we had a bakery for ten years, and whether we cooked a perfectly moist cake or left it in the oven a minute too long, we always used syrup. When you work with syrupy desserts, you always begin by making the syrup, so it has a chance to cool completely. Well, cool syrup on a warm cake or warm syrup on a cool cake. The opposing temperatures allow the cake to absorb the most syrup and give you the best results. I like to pour cool syrup on the warm cake, so that’s how I list it in my recipe.

How to make Greek Honey Cake

Make the Syrup:

1. Add the sugar, juice, and water to a small saucepan and bring it to a boil.
2. Stir, and remove the pot from the heat as soon as the sugar dissolves.
3. Then, stir in the honey and set it aside to cool.

Make the Cake:

1. Preheat the oven to 350 °F, 180 °C.
2. Whisk together the flour, baking soda, and zest in a mixing bowl.
3. In another large mixing bowl, whisk together the eggs, butter, honey, vanilla, and almond extract until smooth.
4. Add the yogurt to the egg mixture and whisk until incorporated.
5. Then, add the flour mixture in a few batches until just combined.
6. Grease a 9-inch round springform pan and pour the cake batter into the pan.
7. Bake the cake on the center rack of the oven for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs attached.
8. As soon as the cake comes out of the oven, poke it all around with a toothpick or skewer and pour the cooled syrup onto it.
9. Set the cake aside to cool for 2 hours.
10. Transfer the cake to a serving platter and serve

Serving

The absolute hardest part about making this honey cake is waiting two hours for the honey syrup to soak in. Who can wait that long when your house smells like delicious honey cake? I like to make a batch of homemade whipped cream to pipe on top. A rosette on each piece is beautiful. You could even top it with your favorite ice cream. Pistachio would complement the honey perfectly. To balance the sweetness of the cake, I serve it with hot Greek coffee. Let me see your recreations! Kali Orexi!

Other syrupy desserts!

·         Samali: Traditional Greek Semolina Cake In Syrup

·         Loukoumades: Greek Doughnuts In A Honey Syrup

·         Melomakarona: Greek Honey Cookies

·         Pasta Sokolatina: Moist Chocolate Cream Cake

·         Kataifi: Shredded Phyllo With Nuts & Honey Syrup