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Greek Orange Honey Cake | The Mediterranean Dish. This super simple Greek cake is made with olive oil and Greek yogurt, and perfectly flavored with lots of citrus. Topped with toasted pistachios and a luscious honey syrup. A foolproof honey cake that can feed a crowd! See it on TheMediterraneanDish.com #cake #oliveoilcake #mediterraneandiet #easterdinnerideas #easterdinner #dessertrecipes #chirstmasrecipes #christmasdinnerideas #easterrecipes
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4.86 from 34 votes

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 Time10 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: Greek
Servings: 15
Author: Suzy Karadsheh

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 1/4 cup all-purpose flour, plus more for dusting
  • 1 cup coarse semolina (or farina or Cream of Wheat)
  • 2 teaspoons baking powder
  • 3/4 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 1/4 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.

Video

Notes

 
  • You can by the almonds ground or grind whole almonds in a small food processor.
  • The syrup needs to be hot when you pour it on the cooled cake so the cake will better absorb it. 
  • This cake is even better the next day when the flavors and the moisture have settled in.
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 514.5kcal | Carbohydrates: 74.1g | Protein: 10.1g | Fat: 21.9g | Saturated Fat: 3.2g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 13.4g | Trans Fat: 0.01g | Cholesterol: 55.4mg | Sodium: 85.7mg | Potassium: 292.3mg | Fiber: 3.3g | Sugar: 53.5g | Vitamin A: 195.4IU | Vitamin C: 10.6mg | Calcium: 96mg | Iron: 2.3mg

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