Inside: Recipe for Greek honey cake – a classic Greek dessert idea
A couple of years ago we were lucky enough to be able to take a trip to Greece for a long weekend and we fell in love with Greek food – espcially their desserts! I am quite fussy when it comes to food but I always try to embrace the food of a country we are visiting to get a true feel for the area.
One of the things we discovered while we were away was Greek Honey Cake. It was so delicious that I knew I had to try and recreate it once we came home!
Not a fan of honey? Me neither! But the Thyme Honey used in the recipe has an extra flavour that totally makes the recipe.
The history of Greek Honey Cake
Honey cake is one of the oldest recorded recipes in Greek history, appearing in Athenaeus’ Deipnosophistae in 180 B.C.E! It was traditionally offered up to the Gods as thanks as a sort of sacrifice. The reason for the honey was that it was the only sweetener they had available to them.
Greek Honey Cake Recipe
This recipe serves approx. 8 people
125 g all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
170 g butter, room temp
150 g caster Sugar
3 medium eggs
60 ml milk
200 g caster Sugar, for the syrup
350 g honey
175 ml water
1 tsp lemon juice
Start off by preheating the oven to 180ºC, then grease an 8-inch tin with some butter or margarine.
Combine the flour, baking powder, salt and cinnamon together in a bowl and then put to the side for later.
In a separate bowl, cream together the butter and 150g sugar until the mixture is light and fluffy. Next, beat in the eggs, one at a time until you have a smooth mixture. Bring the other bowl over again and fold in part of the flour mixture. Then, add in some of the milk, alternating the flour mix and milk until it is all in the bowl.
Pour the batter mixture into the greased tin and bake int the oven for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool for 15 minutes.
For the Honey Syrup:
In a saucepan, combine the honey with 200g sugar and water. Bring it to a simmer and cook for a further 5 minutes. Stir in the lemon juice, bring it to the boil and cook for a further 2 minutes.
Once the cake and syrup are cooled, spike holes into the cake and drizzle the syrup slowly over the cake. Allow the syrup to soak into the cake and then serve with a splash of syrup and perhaps some ice cream. Yum!
Let me know if you make it and what you think!
Greek Honey Cake
For the cake
- 125 g All purpose flour
- 1 1/2 tsp Baking powder
- 1/4 tsp Salt
- 1/2 tsp Cinnamon
- 170 g Butter room temp
- 150 g Caster sugar
- 3 medium Eggs
- 60 ml Milk
For the syrup
- 200 g Caster Sugar
- 350 g Thyme Honey
- 175 ml Water
To make the cake
- Preheat the oven to 180ºC and grease the tin.
- In a large bowl, cream together the butter and 150g sugar until light and fluffy. Beat in the eggs, one at a time.
- Fold in the flour, alternately with the milk, mixing until incorporated.
- Pour the batter into the tin and bake for 40 minutes or until a skewer comes out clean. Allow to cool for 15 mins.
To make the syrup
- In a saucepan, combine the honey, 200g sugar and water. Bring to a simmer and leave simmering for 5 minutes.
Soaking the cake
- Spike holes into the cooled cake and slowly drizzle the honey syrup over the top – slowly let it absorb into the sponge.