Greek Honey Cake With Orange And Pistachios Recipe- Learn with Experts: Greek Honey Cake is a treat that is rich in taste, light in weight, and does not need any preparation. To serve a large group of people, you may make this easy, sweet, and zesty cake.
Greek Honey Cake With Orange And Pistachios Recipe- Learn with Experts
- I was looking for simple treats that don’t have a lot of butter or filling when I came across Greek honey cake. This recipe, which calls for an olive oil cake soaked in a sauce of honey, fresh citrus, and pistachios instead of frosting, is just the kind of treat I was looking for—not too sweet.
- This cake recipe comes from sweets on the island of Aegina, which has lots of nuts and honey from farmers nearby.
- I was really excited to try this Greek honey cake as soon as I saw that it had nuts in it,
- whether it was in baklava or milk pudding. I’ll use any reason to add creamy, slightly salty peanuts to a sweet treat and make it better.
- This honey cake is not only delicious, but it’s also great for feeding a lot of people.
- Everyone loves it, kids and adults alike. The squares are big enough to feed 12 to 15 people.
- Plus, it’s the kind of easy treat recipe where you just put everything in one bowl and mix it!
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 ¼ cup all-purpose flour, plus more for dusting
- 1 cup coarse semolina (or farina or Cream of Wheat)
- 2 teaspoons baking powder
- ¾ 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 ¼ cup quality runny honey
- Juice of 2 oranges
- Juice of 1 lemon
- Prepare yourself. Warm the oven up to 350°F. Oil a 9-by-13-inch baking pan and sprinkle it with all-purpose flour. Give the pan a little shaking to make the flour cover it evenly.
- Make the cake mix. Gather the ground almonds, sugar, orange and lemon zest, AP and semolina flour, baking powder, and olive oil in a big bowl. Use a wooden spoon or a whisk to mix everything together. Put the mix into the baking pan that has been prepared. Use a spoon to spread it out evenly.
- Cool down after baking. 25 to 30 minutes, or until the cake is golden and a knife stuck in the middle comes out clean. I bake on the middle rack. Take the pan out of the oven and let the cake cool all the way down.
- Get the honey syrup ready. Toast the nuts in a large dry nonstick pan over medium-low heat after the cake has cooled. Mix in the honey, orange juice, and lemon juice once they start to smell good. Before it gets nice and thick, bring it to a boil and then turn down the heat. It will burn your mouth to taste the hot sauce.
- Let the cake soak. Make holes in the cake all over with a small knife or stick. Give the cake as much of a spread as you can with the honey pistachio sauce. If you need to, spread the nuts out on top of the cake with a spoon. If you want to, sprinkle the shaved nuts on top. It works best to let the cake soak in the sauce for a few hours.
- Do it. Serve the cake after cutting it into 12 to 15 pieces.
- Calories: 514.5kcal
- Carbohydrates: 74.1g
- Protein: 10.1g
- Fat: 21.9g
- Saturated Fat: 3.2g
- Polyunsaturated Fat: 4.2g
- Monounsaturated Fat: 13.4g
- Trans Fat: 0.01g
- Cholesterol: 55.4mg
- Sodium: 85.7mg
- Potassium: 292.3mg
- Fiber: 3.3g
- Sugar: 53.5g
- Vitamin A: 195.4IU
- Vitamin C: 10.6mg
- Calcium: 96mg
- Iron: 2.3mg
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