Greek Honey Cake with Orange and Pistachios
User Reviews
4.9
Greek Honey Cake with Orange and Pistachios
Description
The Greek Honey Cake with Orange and Pistachios uses a blend of all-purpose flour and semolina flour combined with ground almonds, eggs, Greek yogurt, sugar, citrus zest, and olive oil to create a dense but tender crumb. Semolina brings a coarse grain texture that adds interest alongside the ground almonds. Zest from lemon and orange illuminates the batter with bright, fresh citrus notes.
Once baked to a golden finish and cooled, the cake is drenched with a warm honey syrup made by toasting salted pistachios and then boiling them briefly with honey, orange juice, and lemon juice until syrupy. This syrup penetrates the cooled cake, infusing it with moist sweetness, acidity, and the crunch and aroma of pistachios. Serving the cake the next day enhances flavor and moisture integration.
This cake serves well as a special occasion dessert, bringing together Mediterranean flavors of honey, olive oil, nuts, and citrus. Optional shaved almonds on top add another layer of texture. The honey syrup’s balance of citrus and honey complements the rich cake, creating a multifaceted dessert experience.
For best absorption, pour the syrup while hot onto the cooled cake. Ground almonds can be store-bought or made fresh by processing whole almonds. The cake freezes well if wrapped tightly, preserving its flavors and texture for later enjoyment.
Ingredients
For the Cake
- 5 egg large
- 1 cup Greek yogurt I used fat-free plain Greek yogurt, low-fat
- 2 cups granulated sugar
- 5 tablespoons ground almonds
- lemon zest of 1
- orange zest of 1
- 1 1/4 cup all-purpose flour plus more for dusting
- 1 cup semolina or farina or Cream of Wheat, coarse
- 2 teaspoons baking powder
- 3/4 cup extra virgin olive oil plus more for greasing the pan
- almonds for topping (optional, shaved, handful
For the Honey Pistachio Syrup
- 1 1 /4 cup pistachios shelled, salted
- 1 1/4 cup quality runny honey
- orange juice juice of 2 oranges
- lemon juice of 1
Instructions
- Get ready. Preheat the oven to 350°F. Grease a 9 x 13-inch baking pan with oil and dust with all purpose flour (shake the pan a little to get an even coating of flour).
- Make the cake batter. Place the eggs, yogurt, sugar, ground almonds, orange and lemon zest, AP and semolina flour, baking powder, and olive oil in a large mixing bowl. Mix with a wooden spoon or a whisk to combine. Pour the batter into the prepared baking pan and spread evenly with a spatula.
- Bake and cool. Bake on the center rack until the cake is golden and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Remove from the oven and let the cake completely cool in the pan.
- Make the honey syrup. Once the cake has cooled, toast the pistachios in a large dry non-stick pan over medium-low heat. Once they become fragrant, stir in the honey, orange juice, and lemon juice. Bring to a boil and reduce until nice and syrupy, 1 to 2 minutes. (Do NOT taste the hot syrup as it will burn your mouth).
- Soak the cake. Use a small knife or skewer to poke holes all over the cake. Pour the honey pistachio syrup all over the cake as evenly as possible. If you need to, use a spoon to distribute the pistachios across the top of the cake. Sprinkle on the shaved almonds, if using. For best results, allow the cake to soak with the syrup for a few hours.
- Serve. Cut the cake into 12 to 15 squares and serve.
Notes
- Use either store-bought ground almonds or grind whole almonds yourself using a food processor.
- Pour syrup hot onto the cooled cake to ensure better absorption and flavor penetration.
- The cake tastes better after resting overnight, allowing flavors and moisture to meld.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 5145 kcal
% Daily Value*
| Calories | 514.5kcal | 26% |
| Carbohydrates | 74.1g | 25% |
| Protein | 10.1g | 20% |
| Fat | 21.9g | 34% |
| Saturated Fat | 3.2g | 16% |
| Polyunsaturated Fat | 4.2g | 25% |
| Monounsaturated Fat | 13.4g | 67% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 55.4mg | 18% |
| Sodium | 85.7mg | 4% |
| Potassium | 292.3mg | 6% |
| Fiber | 3.3g | 13% |
| Sugar | 53.5g | 107% |
| Vitamin A | 195.4IU | 4% |
| Vitamin C | 10.6mg | 12% |
| Calcium | 96mg | 10% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
