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Greek Honey Cake

Moist Greek Honey Cake: Sweet Mediterranean Magic Awaits

Indulge in this Moist Greek Honey Cake, a delightful Mediterranean treat infused with honey and spices.
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Prep Time 30 minutes
Cook Time 45 minutes
Soaking Time 2 hours
Total Time 3 hours 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Greek
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 1 teaspoon baking powder Acts as a leavening agent.
  • 1 teaspoon baking soda Ensures proper leavening.
  • 1 teaspoon ground cinnamon Adds warmth and depth of flavor.
  • 1/2 teaspoon ground cloves Provides aromatic notes.
  • 1/2 teaspoon salt Enhances flavor.
  • 1 cup granulated sugar Sweetens the cake.
  • 1/2 cup extra virgin olive oil Can be replaced with neutral oil.
  • 2 large eggs Provides binding and structure.
  • 1 cup full-fat Greek yogurt Can be replaced with dairy-free yogurt.
  • 1 teaspoon pure vanilla extract Enhances flavor.
  • 1 large orange zest Infuses cake with citrusy brightness.
  • 1 large lemon zest Infuses cake with citrusy brightness.
For the Honey Syrup
  • 1 cup water Base for the syrup.
  • 1 cup granulated sugar Sweetens the syrup.
  • 1 cup high-quality honey Greek thyme or orange blossom honey is ideal.
  • 1 piece cinnamon stick Infuses syrup with warm, spicy notes.
  • a few whole cloves Infuse the syrup.
  • strips of orange peel Elevate citrus flavor.
  • strips of lemon peel Elevate citrus flavor.
  • 2 tablespoons fresh lemon juice Adds acidity to balance sweetness.

Equipment

  • 9-inch round baking pan
  • Medium saucepan
  • Large mixing bowl
  • spatula
  • whisk
  • skewer or toothpick

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine water, granulated sugar, a cinnamon stick, whole cloves, and strips of orange and lemon peels. Bring to a boil, then reduce heat and simmer for 10 minutes. Stir in honey and lemon juice, strain, and cool.
  2. Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan or line it with parchment paper.
  3. In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, ground cloves, and salt.
  4. In another bowl, mix granulated sugar with orange and lemon zests. Add olive oil, then incorporate eggs one at a time. Fold in yogurt and vanilla extract.
  5. Gently fold the dry ingredient mixture into the wet ingredients until just combined.
  6. Pour the batter into the prepared baking pan and smooth the top. Bake for 35 to 45 minutes, until golden brown and a skewer comes out clean.
  7. Poke holes in the baked cake, pour the cooled honey syrup over, and allow it to soak for at least 2 hours or overnight.

Notes

Ensure honey syrup is cool before pouring over the hot cake to avoid sogginess. Always use room temperature ingredients for optimal texture.