Best 7 Greek Honey Lemon Cake With A Twist Recipes

HONEY LEMON CAKE (WITH PHYLLO + GREEK YOGURT)

Steps:

• Remove phyllo from its package, separate each phyllo from the other, and lay on your kitchen counter to air-dry for 30 minutes. NOTE: The sheets don't have to lay flat (you can leave them ruffled) as they will be torn into pieces later on.
• Meanwhile, in a large mixing bowl, whisk the eggs to get a bit foamy. Add the Greek yogurt, and whisk to combine.
• In a small mixing bowl, whisk together 100 grams / 3.5 oz of the honey along with the oil, baking powder, vanilla extract, and the lemon zest. Then incorporate into the egg mixture.
• Preheat oven to 160°C / 320°F.
• Take the phyllo and tear it into small pieces with your hands and start adding it into the batter. Toss each piece of phyllo right into the batter, giving a good stir as you go, so the pieces won't stick together. Keep doing this until you mix all the phyllo into the batter. NOTE: If phyllo sheets aren't separated from each other they won't bake properly.
• Grease a round 26 cm / 10-inch round pan with some oil or cooking spray. And add the cake batter.
• Bake for 40-50 minutes until deep-golden on top.
• While the cake is baking, add remaining honey in a saucepan along with 220 ml water and the lemon juice. Whisk to combine and then heat over high heat. Once it starts to boil, reduce heat to medium-low and simmer for 5-10 minutes until it starts to thicken a bit. Remove from heat and set aside. NOTE: Make sure you use a large enough saucepan so the honey won't spill out of it when it starts to boil.
• Once the cake is baked pour the hot honey syrup all over using a ladle. It may look like a lot but it will soak it all up slowly.
• Let cake reach room temperature before refrigerating.
• Cut into 10-12 pieces and serve!

GREEK HONEY & LEMON CAKE WITH A TWIST

Steps:

• Pre-heat oven to 200C/400F Lightly grease and line a 7 1/2 inch square deep cake tin.
• Place margarine/butter and 3 tablespoon honey in a saucepan and heat gently till melted.
• Reserve 1 tablespoon lemon juice, stir in the rest with lemon rind and milk.
• Combine both the lemon mixture and butter mixture together.
• Sift together the flour, baking powder and nutmeg, add to the wet mixture.
• Add the semolina flour into the mixture.
• Fold egg whites evenly into the mixture.
• Spoon into cake tin and sprinkle with sesame seeds.
• Bake for 25-39 minutes, till golden brown.
• Mix the reserved honey and lemon juice and drizzle over the cake while it is still warm.
• Cool in the tin, then cut into fingers to serve.

GREEK CITRUS HONEY CAKE

Steps:

• Preheat oven to 350 degrees F.
• Sift dry ingredients together. In medium bowl, beat olive oil, gradually adding honey. Alternately fold in dry ingredients and juices, using about a fourth each time. Pour into oiled and floured 9-inch round cake pan. Bake about 30 minutes or until cake tests done. Cool completely on rack before removing from pan. Dust with sugar. Serve with fresh fruit if desired.

GREEK HONEY LEMON CHICKEN

Steps:

• Prepare marinade by combining all ingredients in glass dish.
• Add chicken and coat with marinade.
• Marinate at room temperature for at least 15 minutes or overnight (in fridge) for a more pronounced flavour.
• Drain chicken reserving marinade and cook chicken basting with marinade either on a grill or bbq for approximately 10 minutes each side.
• Let rest for 5 minutes before serving.

GREEK LEMON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch tube pan.
• Sift the flour, baking soda, and salt together. Set mixture aside.
• In a large bowl, beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside.
• Beat butter and remaining 1 1/2 cups sugar in a large bowl with an electric mixer until fluffy, 3 to 5 minutes. The mixture should be noticeably lighter in color.
• Blend in egg yolks, lemon zest, and lemon juice. Add flour mixture alternately with the yogurt, mixing until combined. Gently fold in the egg whites and pour the batter into the prepared pan.
• Bake in preheated oven until a tester inserted in the center comes out clean, 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Serves 12.

LEMON HONEY CAKE

Steps:

• Cakes: Preheat oven to 325 degrees. Coat two 8-by-2-inch round cake pans with cooking spray. Line with parchment, then coat parchment with cooking spray. Whisk together flour, baking powder, baking soda, salt, and cardamom in a bowl. In another bowl, whisk together honey, milk, and oil.
• In a large bowl, whisk together eggs, brown sugar, and zest on high speed until thickened, about 3 minutes. With mixer on medium speed, slowly add honey mixture and beat to combine, 1 minute. With mixer on low speed, gradually add flour mixture and beat until combined.
• Divide batter between prepared pans and bake until tops spring back and edges start to pull away from sides of pan, about 25 minutes. Let cakes cool in pans on a wire rack 25 minutes; invert onto rack, top-sides up, and let cool completely.
• Curd: Combine eggs, yolks, granulated sugar, and lemon juice in a medium saucepan over high and cook, whisking constantly, until thickened and starting to bubble around edges, about 2 minutes. Remove from heat; whisk in cream cheese, one piece at a time.
• Strain mixture through a fine-mesh sieve into a bowl, pressing on solids to extract as much liquid as possible (you should have about 2 cups); discard solids. Cover curd with plastic wrap, pressing it directly onto surface. Refrigerate until cold, at least 2 hours and up to 1 day.
• Assembly: Using a long serrated knife, cut each cake in half horizontally. Place a cake bottom on a serving plate or cake stand. Spread 2 tablespoons honey over top. Spread 1/2 cup curd over top, stopping slightly short of edges, then place a cake top on curd, cut-side up. Spread with 2 tablespoons honey and another 1/2 cup curd.
• Repeat with second cake bottom, 2 more tablespoons honey, and 1/2 cup curd. Spread cut side of final cake layer with 2 tablespoons honey, then place on top of assembled cake, top-side up. Spread top with remaining 1/2 cup curd, swirling as desired. Refrigerate at least 1 hour and up to 6 hours before serving, topped with honeycomb or a drizzle of honey.

GREEK HONEY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside.
• In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts.
• Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour honey syrup over the cake.
• For the Honey Syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.