Greek Almond-Honey Cake
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
15
ingredients
- 3 1⁄2 cups almond flour (if you can't get the flour, grind almonds up fairly fine with a couple of tablespoonfuls of sugar an)
- 4 eggs, separated
- 1⁄2 teaspoon cream of tartar
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 cups honey (greek thyme honey is excellent!)
- 1 cup yoghurt (go ahead, get the greek stuff)
- 1⁄2 cup blanched almond, coarsely chopped
- 4 tablespoons frozen orange juice concentrate
- 1 tablespoon fresh orange zest
- 1⁄2 cup butter
- 1⁄2 cup blanched slivered almond
-
Honey Syrup
- 1 1⁄2 cups honey (yep, same stuff as you put in the cake)
- 1 1⁄2 cups orange juice
directions
- Make the syrup first: bring 1 1/2 cups honey and 1 1/2 cups orange juice to a boil in a saucepan.
- Reduce heat and simmer for 5 min.
- Skim surface of syrup for any froth that may form.
- Allow syrup to cool.
- For cake: Preheat oven to 350F.
- Butter a 9 X 13 inch baking dish well.
- Sift together almond flour and baking soda.
- Beat egg whites with cream of tartar until you have a stiff meringue.
- Combine egg yolks, honey, yoghurt, almonds, orange juice concentrate, and orange zest.
- Stir into dry ingredients.
- Gently fold in 1/4 of meringue mixture to lighten almond batter, and then fold in the rest.
- It is OK to have a few white streaks.
- Pour batter into baking pan.
- Scatter blanched, slivered almonds over top.
- Bake until top is golden, about 45 minutes, or until cake tester comes out clean.
- Pour syrup over hot cake.
- Poke cake gently with a toothpick to help cake absorb syrup.
- Serve when cake is cool and syrup has been absorbed.
- This cake is great served with a dollop of very lightly-sweetened whipped cream.
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Reviews
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Got to the end of the recipe when I realized I didn't add the butter because it wasn't stated in the directions when to add it....unless you use an entire stick of butter to oil the pan? This wasn't made clear, so I left the butter out. It's baking right now; I really hope it turns out well. The batter pre-merengue was very soupy so I added more almond flour to thicken it up (about anot her 3/4 cup). It seemed odd to add the merengue when it was already light, but I did anyway. Also, the "syrup" isn't thick like a syrup should be. It's more of a juice, and that was again with adding more honey to help thicken it. Eh, I feel like this recipe wasn't tested enough before posting it...anyway, I'll post an update when it's done cooking. I don't have much hope at this point...maybe I'll be surprised...
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.