With tangy Greek yogurt, sweet honey, fresh citrus, course semolina flour, and crunchy nuts, this cake has a delightful balance of flavors and textures. Here’s what you’ll need:



Greek Honey Cake with Orange and Pistachios




This light, citrusy honey cake skips all the fuss. It's a simple, not-too-sweet dessert that will easily feed a crowd. Though it’s delicious right away, give it a couple of hours to soak for the best flavor (or make this cake the day before).

PREP – 10MINUTES MINS

COOK – 30MINUTES MINS

Cuisine:

GREEK

SERVES – 15

Course:

DESSERT

Ingredients



For The Cake

• ▢5 large eggs

• ▢1 cup low-fat Greek yogurt (I used fat-free plain Greek yogurt)

• ▢2 cups granulated sugar

• ▢5 tablespoons ground almonds

• ▢Zest of 1 lemon

• ▢Zest of 1 orange

• ▢1 ¼ cup all-purpose flour, plus more for dusting

• ▢1 cup coarse semolina (or farina or Cream of Wheat)

• ▢2 teaspoons baking powder

• ▢¾ cup extra virgin olive oil, plus more for greasing the pan

• ▢Handful of shaved almonds, for topping (optional)

For The Honey Pistachio Syrup

• ▢1 1 /4 cup shelled salted pistachios

• ▢1 ¼ cup quality runny honey

• ▢Juice of 2 oranges

• ▢Juice of 1 lemon

Instructions



• Get ready. Preheat the oven to 350°F. Grease a 9 x 13-inch baking pan with oil and dust with all purpose flour (shake the pan a little to get an even coating of flour).

• Make the cake batter. Place the eggs, yogurt, sugar, ground almonds, orange and lemon zest, AP and semolina flour, baking powder, and olive oil 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 and cool. Bake on the center rack until the cake is golden and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Remove from the oven and let the cake completely cool in the pan.

• Make the honey syrup. Once the cake has cooled, toast the pistachios in a large dry non-stick pan over medium-low heat. Once they become fragrant, stir in the honey, orange juice, and lemon juice. Bring to a boil and reduce until nice and syrupy, 1 to 2 minutes. (Do NOT taste the hot syrup as it will burn your mouth).

• Soak the cake. Use a small knife or skewer to poke holes all over the cake. 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 on the shaved almonds, if using. For best results, allow the cake to soak with the syrup for a few hours.

• Serve. Cut the cake into 12 to 15 squares and serve.

•
• 30 minutes. Remove from the oven and let the cake completely cool in the pan.

Flavor the Cake

• Make the honey syrup. Once the cake has cooled, toast the pistachios in a large dry non-stick pan over medium-low heat. Once they become fragrant, stir in the honey, orange juice, and lemon juice. Bring to a boil and reduce until nice and syrupy, 1 to 2 minutes. (Do NOT taste the hot syrup as it will burn your mouth).

• Soak the cake. 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 on the shaved almonds, if using. For best results, allow the cake to soak with the syrup for a few hours.