Tishpishti Greek Honey Cake Recipes

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.

Steps:

• Combine the flour, baking soda, baking powder and salt.
• Put into a saucepan and bring to a boil the margarine, coffee, brandy, honey, sugar, cinnamon, allspice.
• When the mixture has boiled, remove from the heat and stir in the four mixture to form a smooth batter.
• Fold in the raisins and chopped almonds .
• Pour into a well greased 9 X 13 inch baking pan.
• Press the dough evenly into the pan and score with a sharp knife into about 3 dozen diamond shaped pieces.
• Press an almond into each piece and bake in a preheated, 350 degree F. oven, for about 40 minutes.
• Do not permit cake to dry out.
• Cool for 5 minutes.
• Meanwhile, bring the sugar, water, honey, and brandy to a quick boil; stir and remove from the heat.
• Add the lemon juice and orange blossom water.
• With a sharp knife, cut through the hot cake in the score marks.
• Spoon the syrup over the cake so that it is well covered and is absorbed between the pieces and around the edges.
• Return to the warm oven for 5 minutes; remove and let cool.
• Let stand overnight so that the flavor and texture can mellow.

Steps:

• To make the syrup, boil the sugar and the water with the lemon juice for 15 minutes. Stir in the rose water. Cool and refrigerate.
• To make the cake, preheat the oven to 350 degrees. Mix all the ingredients thoroughly. Line the bottom of a cake pan with foil or greaseproof paper. Brush the foil with oil or melted butter, pour in the cake mixture and bake for 1 hour, until browned.
• Immediately turn the cake out into a deep dish. Peel off the foil or paper, cut the cake into serving pieces and put them on plates. Drizzle syrup over each piece, allowing them to absorb the syrup for 15 minutes, and serve.

Steps:

• Pre-heat oven to 200C/400F Lightly grease and line a 7 1/2 inch square deep cake tin.
• Place margarine/butter and 3 tablespoon honey in a saucepan and heat gently till melted.
• Reserve 1 tablespoon lemon juice, stir in the rest with lemon rind and milk.
• Combine both the lemon mixture and butter mixture together.
• Sift together the flour, baking powder and nutmeg, add to the wet mixture.
• Add the semolina flour into the mixture.
• Fold egg whites evenly into the mixture.
• Spoon into cake tin and sprinkle with sesame seeds.
• Bake for 25-39 minutes, till golden brown.
• Mix the reserved honey and lemon juice and drizzle over the cake while it is still warm.
• Cool in the tin, then cut into fingers to serve.

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.

Steps:

• Combine the sugar, water and lemon juice in a sauce pan and bring to a boil, stirring until the sugar dissolves. Reduce the heat to low and cook until the syrup thickens slightly, 8-10 minutes. Remove from heat and let cool. Add the flower water and mix well.
• Preheat the oven to 350 degrees F. Butter a 10x14x3 inch baking pan. Set aside.
• Place the egg yolks in a bowl and beat with an electric mixer until pale yellow. Gradually add the sugar and beat until thick and pale in color.
• Dissolve the baking soda in the orange juice and add to the egg yolks along with the vanilla, cinnamon and cloves. Beat until combined, Stir in the grated zest and nuts.
• In another bowl, using the electric mixer with clean beaters, beat the egg whites until stiff peaks form. Stir one-third of the beaten whites into the yolk-nut mixture and then fold in the remainder. Pour the batter into the prepared pan.
• Bake the cake until a toothpick inserted into the center emerges clean, 25 to 35 minutes. Remove from oven, place on a rack and let cool 10 minutes.
• Slice cake into diamond shaped slices. Poke each slice with a toothpick several times and then pour the previously made syrup evenly over the warmed cake.
• Cool completely.