This light, flavor-packed honey cake skips all the fuss. And it’s the simple cake that will feed a crowd.
- 5 large eggs
- 1 cup low-fat Greek yogurt (I used fat-free plain Greek yogurt)
- 2 cups granulated sugar
- 5 tbsp ground almonds (do this in a small food processor)
- zest of 1 Meyer lemon
- zest of 1 orange
- 1 1/4 cup all-purpose flour
- 1 cup coarse semolina (OR farina, Cream of Wheat, or this Creamy Wheat Cereal)
- 2 tsp baking powder
- 3/4 cup plus 1 tbsp Private Reserve Greek extra virgin olive oil
- Handful shaved almonds for topping, optional
For Honey Pistachio Syrup
- 1 1 /4 cup shelled salted pistachios
- 1 1/4 cup quality runny honey
- juice of 2 oranges
- juice of 1 lemon
- Preheat the oven to 350 degrees F.
- Grease a 9 x 13 baking pan with butter and dust with flour (shake the pan a little to get an even coating of flour).
- Place all the cake ingredients in a large mixing bowl. Mix with a wooden spoon or a whisk to combine.
- Pour the batter into the prepared baking pan and spread evenly with a spatula.
- Bake in heated oven for 25 to 30 minutes, until golden and well cooked-through. To be sure, insert a wooden skewer into the center of the cake, it should come out clean if the cake is done.
- Remove from the oven and let the cake completely cool in the pan.
- Once the cake has cooled, prepare the honey syrup. Toast the pistachio in a dry non-stick pan over low to medium heat (pan needs to be large enough for the remaining syrup ingredients). Once they start to smell, stir in the honey. Add the orange juice and lemon juice. Bring to a boil for 1 to 2 minutes, or until nice and syrupy. (Do NOT taste the hot syrup, it will burn your mouth)
- Stab the cake all over with a small knife or a skewer to create holes. Pour the honey pistachio syrup all over the cake as evenly as possible. If you need to, use a spoon to distribute the pistachios across the top of the cake. Sprinkle shaved almonds, if using.
- You can cut the cake into 12 to 15 squares and serve at this point (see notes for best results.)
- Note: The syrup needs to be hot when you pour it on the cooled cake, the cake will better absorb it. Also, for best results, allow the cake to sit for a few hours before cutting and serving. It is even better the next day when the flavors and the moisture have settled in.
- Adapted from Jamie Oliver’s Food Escapes
- Recommended for this recipe: Our Private Reserve Greek extra virgin olive oil. Also see our Greek olive oil bundle!
- Visit our store to browse our spices, olive oils and bundles!
- Category: Dessert
- Method: Baked
- Cuisine: Greek
Keywords: Orange Honey Cake, Honey Cake, Greek Cake, Orange Cake, Pistachios