Tishpishti Greek Honey Cake Recipe

Indulge in the rich history and exquisite flavor of Tishpishti Greek Honey Cake! This recipe, inspired by Malvina W. Liebman's "Jewish Cookery from Boston to Baghdad," is a beloved tradition. The story behind it evokes a heartwarming Yiddish lullaby about a widow rocking her son to sleep, dreaming of his future selling raisins and almonds – the very ingredients that make this cake so special. Prepare to be transported with each bite of this moist, honey-sweetened masterpiece, studded with crunchy almonds and plump raisins. Perfect for holidays or any special occasion.

Prep Time 20 mins

Cook Time 75 mins

Calories 822.4 kcal

Protein 15g

Rating Be the first

Recipe Actions

Share this recipe:

Recipe Author

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Tishpishti Greek Honey Cake

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) margarine
1/2 cup strong brewed coffee
1 tablespoon brandy (for syrup)
2 tablespoons honey (for syrup)
1/2 cup granulated sugar (for syrup)
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup sliced almonds (plus extra for topping)
1 cup raisins
Whole Almond
1/4 cup water (for syrup)
Lemon, Juice Of
1 teaspoon orange blossom water

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Tishpishti Greek Honey Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Tishpishti Greek Honey Cake

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
In a saucepan over medium heat, combine the margarine, coffee, brandy, honey, sugar, cinnamon, and allspice. Bring to a boil, stirring constantly.
Remove from heat and gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter forms.
Fold in the raisins and chopped almonds.
Pour batter into the prepared pan and spread evenly. Score the dough with a sharp knife into approximately 3 dozen diamond shapes.
Press a sliced almond into the center of each diamond.
Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean. Do not overbake.
While the cake is baking, prepare the syrup: In a small saucepan, combine the 1/2 cup sugar, water, 2 tablespoons honey, and brandy. Bring to a boil, stirring until sugar dissolves.
Remove from heat and stir in the lemon juice and orange blossom water.
As soon as the cake is out of the oven, carefully cut through the score marks to separate the diamond pieces.
Immediately pour the warm syrup evenly over the hot cake, ensuring all pieces are well coated.
Return the cake to the warm oven for 5 minutes to help the syrup absorb.
Remove from oven and let cool completely on a wire rack.
For best flavor, let the cake stand overnight before serving.

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

437g

Fat

15g

Carbs

48g

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

Time To Make Course Cuisine Preparation Occasion Low Protein Healthy Desserts Greek European Holiday Event Kosher Cakes Dietary Low Cholesterol Ramadan Low In Something 4 Hours Or Less

Frequently Asked Questions

How long does it take to make Tishpishti Greek Honey Cake?

Tishpishti Greek Honey Cake takes about 95 minutes from start to finish — roughly 20 minutes to prepare and 75 minutes to cook.

How many calories are in Tishpishti Greek Honey Cake?

Tishpishti Greek Honey Cake has approximately 822.4 calories per serving, with about 15 g protein, 48 g carbohydrates and 33 g fat.

What ingredients do I need for Tishpishti Greek Honey Cake?

The key ingredients for Tishpishti Greek Honey Cake are Flour, Baking Soda, Baking Powder, Salt, Margarine, Coffee. See the full list with measurements above.