EASY GREEK HONEY CAKE RECIPE

Imagine the intoxicating aroma of warm honey and cinnamon swirling through your kitchen, settling over a cake so moist and tender it practically melts in your mouth – that’s exactly what awaits you with this incredible Greek Honey Cake. Trust me, this recipe is easier than you think and will become a family favorite in no time!

What You’ll Need: The Ingredients

Before we get started, let’s gather all the ingredients. Having everything prepped and measured will make the baking process smooth and enjoyable. Here’s what you need to create this delicious Greek Honey Cake:

For the Cake:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ½ cup granulated sugar
• ½ cup olive oil (extra virgin or light tasting)
• ½ cup orange juice
• ¼ cup brandy or cognac (optional, but adds a lovely depth)
• 2 large eggs
• ½ cup plain Greek yogurt
• 1 teaspoon vanilla extract

For the Honey Syrup:

• 1 cup honey (Greek thyme honey is best, if available!)
• ½ cup water
• 1 cinnamon stick
• 1 strip of lemon peel (about 2 inches long)

For Garnish (Optional):

• Chopped walnuts or almonds
• Cinnamon powder

Let’s Get Baking: Step-by-Step Instructions

Alright, let’s get down to business! Follow these simple steps, and you’ll have a gorgeous Greek Honey Cake baking in no time. Don’t worry if it seems daunting – I’ll guide you through every step.

Preparing the Cake Batter:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. I sometimes like to line the bottom with parchment paper for extra insurance against sticking.
2. Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and cloves. This ensures everything is evenly distributed.
3. Combine wet ingredients: In a separate large bowl, whisk together the sugar, olive oil, orange juice, brandy (if using), eggs, Greek yogurt, and vanilla extract until well combined.
4. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can lead to a tough cake. A few lumps are okay.
5. Pour into pan: Pour the batter into the prepared cake pan and spread evenly.
6. Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and spring back lightly when touched.
7. Cool slightly: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Making the Honey Syrup:

1. Combine ingredients: While the cake is baking, prepare the honey syrup. In a saucepan, combine the honey, water, cinnamon stick, and lemon peel.
2. Simmer: Bring the mixture to a simmer over medium heat, stirring occasionally until the honey is dissolved.
3. Simmer longer: Reduce the heat to low and simmer for 5-7 minutes, or until the syrup has slightly thickened.
4. Remove from heat: Remove the saucepan from the heat and discard the cinnamon stick and lemon peel.
5. Cool slightly: Let the syrup cool slightly before using.

Soaking the Cake:

1. Poke holes: Once the cake has cooled completely, use a fork or skewer to poke holes all over the top. This helps the syrup soak in evenly.
2. Pour syrup: Slowly and evenly pour the honey syrup over the cake, allowing it to absorb completely. Don’t rush this process! It might seem like a lot of syrup, but the cake will soak it all up.
3. Let it rest: Let the cake rest for at least 1-2 hours, or even better, overnight, to allow the syrup to fully absorb. This is crucial for that characteristic moistness.

Garnishing and Serving:

1. Garnish (optional): Before serving, garnish the cake with chopped walnuts or almonds and a dusting of cinnamon powder.
2. Serve: Serve and enjoy every delicious bite of your homemade Greek Honey Cake!

Troubleshooting and Tips for the Perfect Greek Honey Cake

Sometimes, even the best recipes can have a few hiccups. Here are some common issues you might encounter and how to solve them, along with some tips to ensure your Greek Honey Cake is a resounding success.

Cake is too dry:

• Make sure you’re using enough syrup: Don’t be afraid to use all the syrup! The cake is designed to absorb it.
• Check your oven temperature: An oven that’s too hot can dry out the cake. Use an oven thermometer to ensure accuracy.
• Don’t overbake: Overbaking is the most common cause of dry cake. Start checking for doneness a few minutes before the recommended baking time.

Cake is too dense:

• Don’t overmix the batter: Overmixing develops the gluten in the flour, leading to a dense cake. Mix until just combined.
• Make sure your baking powder and baking soda are fresh: Old leavening agents won’t provide enough lift.
• Measure your flour accurately: Too much flour can result in a dense cake. Use the spoon-and-level method: spoon the flour into your measuring cup and level it off with a knife.

Syrup isn’t absorbing:

• Make sure the cake is completely cooled: A warm cake won’t absorb the syrup as well.
• Poke enough holes: The holes provide pathways for the syrup to penetrate the cake.
• Be patient: It takes time for the syrup to absorb. Let the cake rest for at least 1-2 hours, or overnight.

Tips for Success:

• Use high-quality honey: The honey is the star of the show, so choose a good-quality honey with a flavor you love. Greek thyme honey is traditional and adds a wonderful aroma.
• Use good-quality olive oil: Choose a light-tasting extra virgin olive oil or a regular olive oil. A strong olive oil can overpower the other flavors.
• Don’t skip the brandy (if using): The brandy adds a lovely depth of flavor to the cake. If you don’t have brandy, you can substitute orange liqueur or rum.
• Let the cake rest: The longer the cake rests, the more flavorful and moist it will become.

Variations to Spice Things Up

While this recipe is fantastic as is, feel free to experiment and put your own spin on it! Here are a few ideas to get you started:

• Citrus Zest: Add the zest of one orange or lemon to the cake batter for an extra burst of citrus flavor.
• Spices: Experiment with different spices, such as nutmeg, cardamom, or allspice.
• Nuts: Add chopped walnuts, almonds, or pecans to the cake batter for added texture and flavor.
• Chocolate: Drizzle melted chocolate over the cake after it has been soaked in syrup for a decadent treat.
• Lemon Syrup: Substitute the honey syrup with a lemon syrup for a tangier version. To make lemon syrup, use lemon juice instead of water and add lemon zest to the syrup.

Why This Greek Honey Cake is a Must-Try

This isn’t just another cake recipe; it’s an experience. The combination of warm spices, fragrant honey, and moist, tender crumb is simply irresistible. It’s perfect for a special occasion, a cozy afternoon tea, or any time you want to indulge in a little bit of Greek sunshine. Plus, it’s incredibly easy to make! You don’t need to be a seasoned baker to whip up this masterpiece. The simple steps and forgiving nature of the recipe make it accessible to everyone. This Greek Honey Cake is a timeless classic that will be cherished for generations. The aroma alone will transport you to a sun-drenched Greek island, and the taste will keep you coming back for more. It’s a guaranteed crowd-pleaser, and I promise, you’ll be making it again and again. So, what are you waiting for? Get baking!

Easy Greek Honey Cake

This Greek Honey Cake, also known as Melachrino, is a moist and flavorful dessert infused with warm spices and soaked in a fragrant honey syrup. It’s surprisingly easy to make and perfect for any occasion, bringing a taste of Greek sunshine to your table.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 8

Course: Dessert

Cuisine: Greek

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ½ cup granulated sugar
• ½ cup olive oil extra virgin or light tasting
• ½ cup orange juice
• ¼ cup brandy or cognac optional
• 2 large eggs
• ½ cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup honey Greek thyme honey is best
• ½ cup water
• 1 cinnamon stick
• 1 strip of lemon peel about 2 inches long
• Chopped walnuts or almonds optional
• Cinnamon powder optional

Equipment

• 9-inch round cake pan
• Parchment paper (optional)
• Medium bowl
• Large bowl
• Whisk
• Measuring cups and spoons
• Wooden skewer or toothpick
• Wire rack
• Saucepan
• Fork or skewer

Method

 

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Line the bottom with parchment paper if desired.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and cloves.
3. In a large bowl, whisk together the sugar, olive oil, orange juice, brandy (if using), eggs, Greek yogurt, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Pour the batter into the prepared cake pan and spread evenly.
6. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and spring back lightly when touched.
7. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
8. While the cake is baking, prepare the honey syrup. In a saucepan, combine the honey, water, cinnamon stick, and lemon peel.
9. Bring the mixture to a simmer over medium heat, stirring occasionally until the honey is dissolved.
10. Reduce the heat to low and simmer for 5-7 minutes, or until the syrup has slightly thickened.
11. Remove the saucepan from the heat and discard the cinnamon stick and lemon peel. Let the syrup cool slightly before using.
12. Once the cake has cooled completely, use a fork or skewer to poke holes all over the top.
13. Slowly and evenly pour the honey syrup over the cake, allowing it to absorb completely.
14. Let the cake rest for at least 1-2 hours, or even better, overnight, to allow the syrup to fully absorb.
15. Before serving, garnish the cake with chopped walnuts or almonds and a dusting of cinnamon powder, if desired.
16. Serve and enjoy.

Notes

For a richer flavor, use Greek thyme honey. A light-tasting extra virgin olive oil is recommended to avoid overpowering the other flavors. The brandy adds depth but can be substituted with orange liqueur or rum. Let the cake rest for optimal moistness. Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Variations: Add citrus zest, other spices like nutmeg or cardamom, nuts to the batter, or drizzle with melted chocolate. For a tangier version, use a lemon syrup instead of honey syrup.