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4.9 from 102 votes

Greek Honey Cake with Orange and Pistachios

This light, citrusy honey cake skips all the fuss. It's a simple, not-too-sweet dessert that will easily feed a crowd. Though it’s delicious right away, give it a couple of hours to soak for the best flavor (or make this cake the day before).

Prep Time
10 mins
Cook Time
10 mins
Servings: 15
Calories: 5145 kcal
Course: Dessert
Cuisine: Greek

Ingredients

For the Cake
  • 5 large eggs
  • 1 cup low-fat Greek yogurt (I used fat-free plain Greek yogurt)
  • 2 cups granulated sugar
  • 5 tablespoons ground almonds
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1 1/4 cup all-purpose flour, plus more for dusting
  • 1 cup coarse semolina (or farina or Cream of Wheat)
  • 2 teaspoons baking powder
  • 3/4 cup extra virgin olive oil, plus more for greasing the pan
  • Handful of shaved almonds, for topping (optional)
For the Honey Pistachio Syrup
  • 1 1 /4 cup shelled salted pistachios
  • 1 1/4 cup quality runny honey
  • Juice of 2 oranges
  • Juice of 1 lemon

Instructions

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. Serve. Cut the cake into 12 to 15 squares and serve.

Notes

  •  
  • You can by the almonds ground or grind whole almonds in a small food processor.
  • The syrup needs to be hot when you pour it on the cooled cake so the cake will better absorb it. 
  • This cake is even better the next day when the flavors and the moisture have settled in.
  • our shop
  • to browse quality Mediterranean ingredients including
  • olive oils
  • ,
  • honey
  • ,
  • jams
  • , and
  • spices
  • .
  • You can by the almonds ground or grind whole almonds in a small food processor.
  • The syrup needs to be hot when you pour it on the cooled cake so the cake will better absorb it. 
  • This cake is even better the next day when the flavors and the moisture have settled in.
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition Information

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 Monounsaturated Fat 13.4g Trans Fat 0.01g Cholesterol 55.4mg (18%) Sodium 85.7mg (4%) Potassium 292.3mg (8%) 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%)

Nutrition Facts

Serving: 15Serving

Amount Per Serving

Calories 5145

% 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.