This Greek Honey Cake is light and sweet, with a delightful mix of honey and warm spices. It’s perfect for any occasion, bringing a little taste of Greece to your table!
Making this cake always makes my kitchen smell heavenly. Plus, it’s a great way to impress guests without spending all day baking! Just bake, drizzle with more honey, and enjoy!
Key Ingredients & Substitutions
All-Purpose Flour: The foundation of the cake. You can use a 1:1 gluten-free flour blend if you’re looking for a gluten-free option.
Semolina Flour: This adds a nice texture. If you don’t have semolina, you can use more all-purpose flour instead, but the cake will be less crumbly.
Honey: It’s the star for sweetness. If you’re looking for a different flavor, maple syrup or agave nectar can work, but adjust the quantity to taste.
Greek Yogurt: Adds moisture and tanginess. For non-dairy, you could substitute almond or coconut yogurt.
Olive Oil: It gives a lovely richness to the cake. If you’re not a fan, vegetable oil or melted coconut oil are good alternatives.
How Do I Get My Cake to Absorb the Syrup Perfectly?
Getting your honey syrup to soak into the cake properly is key to achieving maximum flavor. Here are some tips:
- Make sure to pour the syrup over the cake while it’s still warm. This helps the liquid soak in better.
- Use a toothpick to poke a few holes in the cake before pouring the syrup. This creates pathways for the syrup to penetrate.
- Let the cake rest for a bit after adding the syrup—this gives it time to absorb without being rushed.
Trust me, these little steps will help your cake turn out moist and absolutely delicious! Enjoy baking your Greek Honey Cake! 🍯
How to Make Greek Honey Cake
Ingredients You’ll Need:
For The Cake:
- 1 cup all-purpose flour
- 1 cup semolina flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup plain yogurt
- 1/2 cup olive oil (or mild vegetable oil)
- 1/4 cup orange juice (freshly squeezed)
- Zest of 1 lemon
- Zest of 1 orange
For The Honey Syrup:
- 3/4 cup honey (for soaking and drizzling)
- 1/4 cup water (for soaking syrup)
Optional Garnish:
- Crushed almonds or walnuts
- Extra honey for drizzling
How Much Time Will You Need?
This recipe will take you about 15 minutes to prep and 40-45 minutes to bake, followed by some cooling time. So, in total, you can expect around 1 hour of active time plus cooling!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease and flour a round cake pan, about 9 inches in diameter, or line it with parchment paper to make removing the cake easier later on.
2. Mix Dry Ingredients:
In a large mixing bowl, sift together the all-purpose flour, semolina flour, baking powder, cinnamon, cloves, nutmeg, and salt. This helps combine everything evenly and adds a bit of air for fluffiness.
3. Beat the Eggs:
In another bowl, beat the eggs with the sugar until the mixture looks pale and fluffy. This typically takes about 2-3 minutes.
4. Combine Wet Ingredients:
Add the yogurt, olive oil, fresh orange juice, lemon zest, and orange zest to the egg mixture. Mix everything thoroughly until it’s well blended.
5. Combine Wet and Dry Mixtures:
Gradually fold in the dry ingredients to the wet mixture. Be gentle to keep the batter light; mix until just combined, and be careful not to over-mix.
6. Pour Into Pan:
Transfer the batter into your prepared cake pan, smoothing the top for an even bake.
7. Bake the Cake:
Place the pan in the oven and bake for about 40-45 minutes or until a toothpick inserted into the center comes out clean and the cake is nicely golden brown.
8. Prepare the Honey Syrup:
While the cake is baking, make the honey syrup. In a small saucepan over medium heat, warm the honey and water until combined. Once warmed, take it off the heat.
9. Soak the Cake:
As soon as the cake is done baking, take it out of the oven. Pour the warm honey syrup evenly over the top of the hot cake. The cake will soak it up as it cools, making it deliciously moist.
10. Cool and Slice:
Allow the cake to cool completely in the pan. Once cooled, you can cut it into wedges.
11. Serve with Love:
Serve your Greek Honey Cake drizzled with extra honey and a sprinkle of crushed nuts if you like. Enjoy every bite!
This honey cake is sure to become a favorite with its rich flavors and wonderful aroma—enjoy making it, and more importantly, enjoy eating it!
Can I Use Different Oils for This Recipe?
Absolutely! While olive oil gives a nice flavor, you can also use vegetable oil or melted coconut oil if you prefer. Just ensure the oil you choose has a mild taste to keep the cake’s flavor balanced.
Can I Make This Cake Gluten-Free?
Yes! You can substitute the all-purpose and semolina flour with a 1:1 gluten-free flour blend. Just make sure the blend includes xanthan gum or a similar binding agent for the best texture!
How Should I Store Any Leftover Cake?
Store leftover Greek Honey Cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week. Just remember that refrigeration may change the texture slightly, so enjoy it fresh if possible!
Can I Add Other Flavors to the Cake?
Absolutely! For a different twist, consider adding nuts like chopped walnuts or almonds to the batter, or even some dried fruits like raisins or cranberries for added sweetness and texture.
