How To Make a Delicious Greek Honey Cake This Fall World Cuisine Today Magazine www.worldcuisinetoda
In the Mediterranean and North African regions honey is still a prized commodity and the consistency is much more smooth in texture almost as water or oil due to the fact that it is often made with wildflowers and not boiled afterwards to pateurize. World Cuisine Today Magazine has developed it's own Greek Mediterranean version of this classic dessert popular in Greece and other Mediterranean countries. We hope you enjoy this authentic type of honey cake. Other versions to come. Honey cake is also a traditional dessert item, as well as Baklava on the Jewish holiday of Rosh Hashana, coming up this September. Enjoy traditional recipes from around the world at World Cuisine Today Magazine. Try this Greek Honey Cake at your next special gathering with family and friends on a special holiday or occasion. For more exciting Fall recipes please visit www.worldcuisinetoday.com.
Greek Honey Cake
One cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon iodized salt
1/2 teaspoon sweet cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon Allspice
1/8 teaspoon ground clove (optional)
One teaspoon orange zest
3/4 cups unsalted butter
3/4 cups granulated sugar
3 large eggs
1/4 cup whole milk
1 cup chopped or ground walnuts
1 cup sugar
1 cup honey
3/4 cup water
1 teaspoon lemon juice
1) In a bowl mix the flour, baking powder, salt, cinnamon, cardamom, Allspice, and clove.
2) Preheat your oven to 350 F.
3) In a mixer combine the water with the three quarter cups sugar and the butter. Next add the eggs one by one. Gradually add the milk, some of the flour mixture, and then the rest of the milk until just mixed. Next fold in the chopped walnuts and the orange zest.
4) Grease a nine inch by nine inch baking pan. Bake on the middle level for approximately forty minutes until golden but not dark.
5) While your honey cake is baking mix together the sugar, water, and honey until bubbling as a simmer. Pour gently over your honey cake and bake an additional five minutes.
6) If desired garnish your honey cake with fresh raspberries, whole walnuts, or candied cherries.
Cut your honey cake into square or diamond shapes about three inches wide. Enjoy with some extra honey drizzled on top or as is.
Recipe Developed By:
World Cuisine Magazine
Are you a restaurant wishing to be featured on World Cuisine Today? Do you have a special international recipe you would like to submit? Please contact the publisher at: email@example.com
All Rights Reserved
September 15, 2019