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Greek Almond Honey Cake Recipe

Indulge in this luscious Greek Almond Honey Cake, a traditional treat made with almond flour for a delightful texture. Unlike heavy flour-based cakes, this recipe uses a delicate blend of almond meal, honey, and citrus, creating a moist and subtly sweet cake. Its rich flavor is further enhanced by a fragrant honey syrup, resulting in a truly unforgettable dessert experience. Perfect for a quiet afternoon with a cup of coffee, this cake is a taste of authentic Greek hospitality.

Prep Time 20 mins
Cook Time 60 mins
Calories 365.1 kcal
Protein 9g
Rating 2.7 (3 Reviews)
Greek Almond Honey Cake 15

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Greek Almond Honey Cake

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How to Make Greek Almond Honey Cake

  1. **Make the Honey Syrup:** In a saucepan, combine 1 1/2 cups honey and 1 1/2 cups freshly squeezed orange juice. Bring to a boil over medium heat.
  2. **Simmer:** Reduce heat to low and simmer for 5 minutes, skimming off any foam that rises to the surface.
  3. **Cool:** Remove from heat and let the syrup cool completely.
  4. **Preheat Oven & Prep Pan:** Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  5. **Dry Ingredients:** In a medium bowl, whisk together 2 cups almond flour and 1 teaspoon baking soda.
  6. **Meringue:** In a clean, grease-free bowl, beat 4 large egg whites with 1/2 teaspoon cream of tartar until stiff, glossy peaks form.
  7. **Wet Ingredients:** In a separate bowl, whisk together 4 large egg yolks, 1/2 cup honey, 1/2 cup plain yogurt, 1/2 cup slivered almonds, 1/4 cup orange juice concentrate, and 1 tablespoon orange zest.
  8. **Combine:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  9. **Fold in Meringue:** Gently fold in 1/4 of the meringue into the batter to lighten it, then fold in the remaining meringue until just combined. A few white streaks are okay.
  10. **Bake:** Pour batter into the prepared pan and sprinkle with 1/4 cup blanched, slivered almonds. Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. **Syrup Magic:** While the cake is still hot, evenly pour the cooled honey syrup over the top.
  12. **Absorb the Syrup:** Gently poke the cake with a toothpick several times to help the syrup absorb.
  13. **Cool & Serve:** Let the cake cool completely in the pan before serving. Enjoy a slice with a dollop of lightly sweetened whipped cream (optional).

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

243g

Fat

25g

Carbs

21g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts European Mediterranean Vegetarian Gluten Free Fall Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion For Large Groups Desserts Fruit Greek European Dinner Party Holiday Event Kid Friendly Cakes Nuts Dietary Gifts Brunch Number Of Servings