Greek Honey & Lemon Cake with A Twist

READY IN: 35mins
Recipe by KitchenManiac

This is such a fantastic cake!! Golden brown and slightly crispy on the outside, bright yellow and moist on the inside. The combination of lemon and honey flavours in the cake is really great. The sesame seeds give it a added twist to it. From the Cookbook Desserts by Rosemary Wilkinson. PLEASE DO NOT TRY THIS RECIPE, I HAVE MESSED IT UP SOMEHOW AND I CAN'T SOLVE IT. SO SORRY.

Top Review by Mirj

It's the Jewish High Holiday season now, and you would think that I would have honey cake coming out of my ears by now, but this cake is so different from the honey cakes I usually make, so I had to try it. I followed the recipe almost exactly, I wanted the cake to be non-dairy, so I used margarine instead of butter and soy milk instead of regular milk. The cake had a very nice texture to it, rich and very similar to basboosa, a Middle Eastern semolina cake. I do think the lemon flavor was a little too overpowering, the honey and lemon taste reminded me a little of cough syrup. I don't think 4 tablespoons of honey was enough to sweeten the cake, especially with a full lemon's worth of juice in there. I'm going to try to make this again, this time upping the honey to about 1/3 of a cup and cutting back on the lemon juice (or use a much smaller lemon). This is a good cake to serve at the end of a Middle Eastern style meal, with some Turkish coffee or sweet mint tea. Thanks Vanessa!

Ingredients Nutrition

Directions

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

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