Make deliciously caramelized onions by letting your slow cooker handle all the work. To have caramelized onions available quickly for soups, burgers, omelets, pizzas, and other dishes, freeze any leftovers.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 1 to 9 – inch square cake |
Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoon orange zest
- ¾ cup butter
- ¾ cup white sugar
- 3 eggs
- ¼ cup milk
- 1 cup chopped walnuts
- 1 cup white sugar
- 1 cup honey
- ¾ cup water
- 1 teaspoon lemon juice
Instructions
- 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.
Nutrition Facts
| Calories | 423 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 196 mg |
| Sugars | 53 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Definitely going to make again!
Delicious and very easy to make
Delicious!!
I love the simplicity of this cake and have tried several variations as noted below. I save about half of the syrup to use again on a second cake to gift to friends. I have made it most often as muffins in paper cups often adding golden raisins and semi sweet chocolate chips in addition to chopped walnuts. I also add a hint of vanilla and almond extract to the syrup, substitute condensed milk or Greek 2% yogurt for the milk and add other spices typically nutmeg and allspice to the cinnamon. Great to warm up in the morning as a breakfast muffin.
Made everything the same except these minor changes: used pecans (I forgot to buy walnuts), added good vanilla, halved the sugar for the cake, made the sugar syrup with OJ instead of lemon juice and added 1 small cinnamon bark. I split the cake to make 2 6-7 inch rounds and soaked the cake with just a few tablespoons of syrup (I do not enjoy very sweet desserts). Haven’t tasted it yer but it looks amazing. Thank you !
Very nice! I read the reviews and decided to go with 1/4 of the sugar honey sauce. It was just right for us. Thanks for the delicious recipe!
Very delicious! Light and fluffy and not overly sweet. I did not add the syrup to the top.
This recipe is absolutely wonderful!! Only thing I modified was making the cinnamon heaping rather than level. I’ve made this recipe half a dozen times now and literally people are licking the pan
This was a good ending to a Greek themed dinner I made tonight. Initially I poured most of the syrup over the cake, but drained a lot off because the cake was “swimming” in syrup.
Yes! This recipe is the one I have been searching for! I have been looking for a recipe similar to the cakes I used to buy in Kardamena, on the island of Kos. It is sticky, moist, citrusy, and very sweet. The taste is truly phenomenal! I have made it three times now, and here are my notes: 1. My favourite version uses half the syrup. I have made it both ways, and feel the recipe as is is too “wet”. 2. Greek desserts are small, as rhey are so decadently sweet and rich. As such, I got 24 portions out of the recipe, not 12. 3. Before adding the walnuts, toast them first. I do this in a dry frying pan, on medium high heat. Shake constantly until they smell fragrant. This releases more walnut oil, and gives a more nutty fragrance to the finished product.
I have never submitted a recipe review but felt compelled to do so with this outstanding dessert. I made this the day before having a Greek themed dinner party. It was super easy to make and I did not change a thing. I didn’t bother with the diamond shape- just cut it in regular squares. It was still moist and delicious when I ate the last bite 9 days later. Make all the syrup as the cake absorbs all that goodness. Would definitely make this again!
It was a hit!
This was really good! I made a few changes for taste: -I added some extra orange zest to the cake itself because the orange flavor was a little weak. I also added some honey (maybe around 1 1/2 teaspoons) to the cake for extra honey flavor. -I changed the cake to muffins because I didn’t have the pan for it (it made 15 muffins, baked at 330 degrees for 35 minutes) and it turned out fine. -I halved the amount of honey syrup because the recipe makes a lot of it and I didn’t want as much. I also added a bit of cinnamon on top after I drizzled the honey syrup. Overall it was really good and also really fun to make! It turned out delicious and I loved it 🙂
So I forgot to add the cinnamon, salt, and baking powder to the flour… and the recipe still worked! It’s very good.
I used almond flour and no walnuts. I used about a 1/2 cup of the honey. It turned out very good with consistency of my mom’s halva recipe.
This cake is amazing! I used a mix of olive oil and Greek yogurt instead of butter, and it was great. I also only used half the syrup and that was just enough for me. Thank you!
Made this for greek party. Everybody loved it
It was a great cake, very pleasing for my class. I added orange zest to the honey drizzle also, it was amazing, simple and quiet moist.
fantastic! decadent can’t tell u all how great this is
I made this recipe for a Greek theme party and was amazing! Everyone loved, no leftovers. I changed the the amount of sugar. I doubled the recipe so I use 1 cup of sugar for the cake and no sugar for the syrup. Instead I use fresh juice of an orange for the syrup and add pecans and almonds. It was spongy, sweet, citrusy ??
YUMMY