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Easy Greek Honey Cake Recipe

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4 from 7 reviews

This Easy Greek Honey Cake is a moist and flavorful dessert that combines the richness of honey and Greek yogurt with the subtle zest of orange and almond. Infused with a sweet honey syrup, this traditional cake is simple to make and perfect for any occasion where a deliciously sweet, syrup-soaked treat is desired.

  • Total Time: 2 hours 15 minutes (including resting time)
  • Yield: 8 servings

Ingredients

For the Cake:

  • 3 large eggs (room temperature)
  • 240ml Greek yogurt (full-fat or low-fat)
  • 200g caster sugar
  • 150g plain flour
  • 100g ground almonds
  • Zest of 1 orange
  • 2 tsp baking powder
  • 150ml good quality honey
  • 115g butter, melted
  • 1 tsp vanilla extract
  • ¼ tsp almond extract (optional)

For the Honey Syrup:

  • 240ml honey
  • 100g caster sugar
  • 180ml water
  • 60ml fresh orange juice
  • A squeeze of lemon juice

Instructions

  1. Make the Syrup: In a small saucepan, combine sugar, water, and fresh orange juice. Bring to a boil, stirring until sugar dissolves completely. Remove from heat immediately and stir in honey thoroughly. Set aside to cool completely.
  2. Prep Your Cake: Preheat oven to 180°C (160°C fan). Grease a 23cm round springform tin or 20cm square tin and line the bottom with baking paper to prevent sticking.
  3. Mix the Batter: In a bowl, whisk together flour, ground almonds, baking powder, and orange zest. In a larger bowl, whisk eggs, melted butter, honey, vanilla, and almond extract until smooth. Whisk in Greek yogurt until fully combined. Gently fold in the dry ingredients in batches until just incorporated; avoid overmixing to keep the cake tender.
  4. Bake: Pour batter into the prepared tin and smooth the surface. Bake for 45-50 minutes or until a skewer inserted in the center comes out clean or with a few moist crumbs.
  5. Infuse the Cake with Syrup: Immediately after baking, poke numerous holes all over the warm cake using a skewer or cocktail stick. Slowly and evenly pour the cooled honey syrup over the cake, allowing it to soak in fully.
  6. Rest and Serve: Let the cake sit for at least 2 hours to absorb the syrup properly, preferably overnight for best flavor and texture before serving.

Notes

  • Room temperature eggs help achieve a smoother batter.
  • Use a good quality honey for the best flavor impact in both the batter and syrup.
  • Lining the baking tin with parchment prevents the cake from sticking and breaking on removal.
  • Do not overmix the batter to avoid a tough cake texture.
  • Allowing the cake to sit for several hours or overnight greatly enhances the syrup absorption and flavor.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Greek

Find it online: https://dishiary.com/easy-greek-honey-cake-recipe/