GREEK HONEY CAKE
Very moist cake, often found at Greek food festivals.
Provided by Jan O'Leary Merzlak
Categories World Cuisine Recipes European Greek
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- 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 423.3 calories, Carbohydrate 62.3 g, Cholesterol 77.4 mg, Fat 19.3 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 8.4 g, Sodium 196.3 mg, Sugar 53 g
HONEY-SOAKED WALNUT CAKE
A simple cake flavored with chopped walnuts and orange rind, soaked with a syrup made with honey and orange liqueur. This is a Greek cake traditionally served at Christmas. Prep time does not include a 3 hour standing time before serving.
Provided by Lorac
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Make the syrup: In a small saucepan, combine honey and water, and heat over medium heat until the honey dissolves.
- Bring to a boil, reduce heat, and simmer for 10 minutes.
- Remove from heat and stir in liqueur.
- Cake: Preheat oven to 350°F.
- Brush a 9-inch tube pan with melted butter and dust with flour,set aside.
- Beat eggs until light and fluffy, add sugar, remaining melted butter, and orange rind and mix until creamy.
- Combine the flour, baking powder and walnuts in a large bowl.
- Add the egg and sugar mixture to the bowl,beat thoroughly and fold in the yogurt.
- Pour the batter into the prepared pan and bake in a preheated oven for 45-50 minutes or until a cake taster comes out clean.
- Remove cake from oven and cool on a rack for 10 minutes.
- Using a tooth pick, poke holes in the top of the cake.
- Spoon the cooled syrup over the cake and let it stand for at least 3 hours before serving.
PASSOVER HONEY NUT CAKE IN SOAKING SYRUP
Provided by Marcy Goldman
Categories Cake Fruit Juice Nut Brunch Dessert Bake Passover Orange Walnut Spring Kosher Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F. Generously grease a 7-inch round layer cake pan (if you do not have one, you can use a round foil pan of the same or similar size available in the supermarket baking aisle).
- Cake:
- In a medium-sized mixing bowl, using a wire whisk, beat the granulated and brown sugars with the oil and eggs until the mixture is thick and pale yellow. Stir in the remaining batter ingredients. Turn the batter into the prepared pan.
- Bake for 35 to 40 minutes, or until the top is light brown and set. Cool for at least 20 minutes. Meanwhile, prepare the Soaking Syrup.
- Soaking Syrup:
- In a medium saucepan, combine the ingredients. Heat to dissolve the sugar and simmer for 5 to 10 minutes, until the mixture becomes syrupy. Cool well.
- Pour the cooled syrup over the cooled cake, poking holes in the cake with a fork, to permit the syrup to penetrate. Allow it to stand for 2 to 4 hours to absorb the syrup. I prefer to refrigerate this cake so that while it is absorbing the liquid, it is also firming up. Also, chilling the cake offsets its sweetness and makes it easier to cut. Serve it on splayed muffin liners.
HONEY ROASTED WALNUTS
Sweet and spicy - a great quick snack. Best to keep in an airtight container for about a week at room temp.
Provided by katew
Categories Lunch/Snacks
Time 28m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine honey, sugar, salt, cayenne and cinnamon in a small pot over medium heat,.
- Stir once then cook 3 minutes till sugar dissolved.
- Add walnuts, stir to coat.
- Simmer 5 - 7 minutes or until syrup is lightly browned.
- Drain through a coarse sieve, discard cinnamon stick.
- Place walnuts on a wire rack over a 19 X 29 cms rectangular slice pan.
- Cook in moderate oven 180 C for about 8 minutes or until nuts have darkened slightly.
- Remove from oven, cool on wire rack.
- Nuts will crisp as they cool.
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- In a standing mixer with a paddle attachment or with an electric hand mixer, beat the butter with the honey and sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
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