Greek Honey Cake (Print Version)

Moist, aromatic cake with citrus and spices, soaked in honey syrup and garnished with nuts for an authentic Mediterranean treat.

# Ingredients:

→ For the Cake

01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - 1 teaspoon ground cinnamon
05 - ¼ teaspoon ground cloves
06 - ½ teaspoon salt
07 - 1 cup granulated sugar
08 - ½ cup extra virgin olive oil
09 - 2 large eggs, at room temperature
10 - 1 cup full-fat Greek yogurt, at room temperature
11 - 1 teaspoon pure vanilla extract
12 - Zest of 1 large orange
13 - Zest of 1 large lemon

→ For the Honey Syrup

14 - 1 cup water
15 - ¾ cup granulated sugar
16 - ¾ cup high-quality honey
17 - 1 cinnamon stick
18 - 3-4 whole cloves
19 - A 2-inch strip of orange peel
20 - A 2-inch strip of lemon peel
21 - 1 tablespoon fresh lemon juice

→ For Garnish (Optional)

22 - Crushed walnuts or pistachios
23 - A light dusting of ground cinnamon

# Steps to Follow:

01 - In a medium saucepan, combine the water, granulated sugar, cinnamon stick, whole cloves, orange peel, and lemon peel. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer for 10 minutes to infuse spices and citrus.
02 - Remove saucepan from heat and stir in honey and fresh lemon juice. Strain through a fine-mesh sieve to remove solids. Set aside to cool completely.
03 - Preheat oven to 175°C (350°F). Grease a 9×9 inch square or 9-inch round baking pan with olive oil or butter, and lightly dust with flour, tapping out excess.
04 - In a large bowl, whisk together flour, baking powder, baking soda, ground cinnamon, ground cloves, and salt. Sift to remove lumps and distribute leavening agents evenly.
05 - In another bowl, mix granulated sugar with orange and lemon zest, rubbing with fingers to release essential oils. Add olive oil and whisk until combined.
06 - Whisk in eggs one at a time, ensuring mixture is light and creamy. Add Greek yogurt and vanilla extract, whisking until smooth. Use room-temperature ingredients for a well-emulsified batter.
07 - Gently fold the dry ingredients into wet ingredients using a spatula until just combined. Avoid overmixing; small lumps are acceptable.
08 - Pour batter into the prepared pan and spread into an even layer. Bake for 35-45 minutes until golden brown and a skewer inserted in the center comes out clean.
09 - Immediately after baking, use a skewer or fork to poke holes all over the cake. Slowly pour the cooled syrup evenly across the surface, allowing the cake to absorb it.
10 - Allow the syrup-soaked cake to rest at room temperature uncovered for at least 2 hours, ideally overnight, to fully absorb the syrup.
11 - Garnish with crushed nuts or a light dusting of ground cinnamon, if desired. Slice into portions and serve.

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