Greek Honey Cake

  4.5 – 116 reviews  • Greek

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. 1 cup all-purpose flour
  2. 1 ½ teaspoons baking powder
  3. ¼ teaspoon salt
  4. ½ teaspoon ground cinnamon
  5. 1 teaspoon orange zest
  6. ¾ cup butter
  7. ¾ cup white sugar
  8. 3 eggs
  9. ¼ cup milk
  10. 1 cup chopped walnuts
  11. 1 cup white sugar
  12. 1 cup honey
  13. ¾ cup water
  14. 1 teaspoon lemon juice

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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

Jason Harrison
Definitely going to make again!
Kristina Rivera
Delicious and very easy to make
Vincent Fernandez
Delicious!!
Antonio Davis
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.
Tiffany Scott
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 !
Tim Grant
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!
Christopher Brown
Very delicious! Light and fluffy and not overly sweet. I did not add the syrup to the top.
Tyrone King
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
Mark Travis
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.
Adam Melendez
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.
Michele Anderson
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!
William Combs
It was a hit!
Ross Irwin
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 🙂
Lisa Johnson
So I forgot to add the cinnamon, salt, and baking powder to the flour… and the recipe still worked! It’s very good.
Brenda Hamilton
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.
David Taylor
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!
Tammie Wilson
Made this for greek party. Everybody loved it
Elizabeth Solomon
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.
Paul Taylor
fantastic! decadent can’t tell u all how great this is
Shelby Hayden
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 ??
Clinton Campbell
YUMMY

 

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