Greek Honey Cake

This Greek Honey Cake is a beautifully moist, syrup-soaked cake with warm spices, citrus notes, and a deep honey sweetness. The texture is soft yet slightly dense, designed to absorb the fragrant honey syrup without becoming heavy. It is an easy, forgiving bake that suits confident beginners and experienced bakers alike. From start to finish, it takes around 1 hour and 20 minutes, including soaking time.

Ingredients

For the cake

• 200g plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• Pinch of fine sea salt
• 120ml light olive oil or vegetable oil
• 100g soft light brown sugar
• 3 tbsp clear honey
• 2 large eggs
• 150ml Greek yogurt
• Zest of 1 orange

For the honey syrup

• 150g clear honey
• 100ml water
• 50g caster sugar
• 1 strip orange peel
• 1 small cinnamon stick

For the topping

• 50g walnuts, finely chopped
• Extra honey, for drizzling

How to Make Greek Honey Cake

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 23 x 30cm traybake tin with baking parchment, leaving a little overhang for easy lifting.
• Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, cinnamon, cloves, and salt until evenly combined.
• Combine the wet ingredients: In a separate bowl, whisk the oil, brown sugar, honey, eggs, Greek yogurt, and orange zest until smooth and glossy.
• Make the batter: Pour the wet mixture into the dry ingredients and fold gently until you have a smooth, lump-free batter.
• Bake the cake: Transfer the batter to the prepared tin and level the surface. Bake for 30 to 35 minutes until risen, golden, and a skewer inserted into the centre comes out clean.
• Prepare the syrup: While the cake bakes, place the honey, water, caster sugar, orange peel, and cinnamon stick into a saucepan. Bring to a gentle boil, then simmer for 8 to 10 minutes until slightly thickened. Remove from the heat and discard the peel and cinnamon.
• Soak the cake: Remove the cake from the oven and immediately prick all over with a skewer. Slowly pour the warm syrup evenly over the hot cake, allowing it to soak in fully.
• Cool and finish: Leave the cake to cool completely in the tin. Sprinkle with chopped walnuts and drizzle with extra honey before slicing.

Tips

Why did my cake turn out dry?

Dryness usually means the cake was overbaked or the syrup was not poured on while the cake was hot. Always soak the cake straight from the oven for best results.

Can I reduce the sweetness?

You can slightly reduce the sugar in the syrup, but the honey syrup is essential for the traditional flavour and moist texture.

How do I stop the cake from breaking when slicing?

Let the cake cool fully before cutting. This allows the syrup to settle and the crumb to firm up.

Serving Suggestions

• Serve with thick Greek yogurt or lightly whipped cream
• Add fresh orange segments on the side
• Enjoy with strong coffee or spiced tea

Storage

Room temperature

Store in an airtight container for up to 3 days. The cake stays moist thanks to the syrup.

Refrigerator

Keep refrigerated for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

Freeze individual slices, well wrapped, for up to 2 months. Defrost overnight at room temperature.

Nutrition

• Calories: 360 kcal
• Carbohydrates: 48g
• Protein: 6g
• Fat: 16g
• Saturated fat: 3g
• Sodium: 220mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs