Greek Orange and Honey Syrup Cake with Yoghurt and Pistachios
The sharp acidity of the orange in this cake combines beautifully with the sweetness of the Greek mountain honey. Because the cake is soaked in syrup, you can make it well ahead and just whip it out when you’re ready to serve.
|For the cake:|
|2 small oranges (weighing about 9 oz/250 g)|
|4½ oz (125 g) ground almonds|
|6 oz (175 g) well-softened butter, plus a little extra for greasing|
|6 oz (175 g) golden caster sugar|
|3 large eggs, beaten|
|9 oz (250 g) semolina|
|4½ level teaspoons baking powder|
|For the syrup:|
|8 fl oz (225 ml) Greek mountain honey|
|5 tablespoons orange juice|
|1½ tablespoons lemon juice|
|1½ inch (4 cm) cinnamon stick|
|For the topping:|
|7 oz (200 g) Greek yoghurt|
|1½ oz (40 g) unsalted, shelled pistachio nuts|
|2 tablespoons Greek mountain honey|
|Pre-heat the oven to gas mark 6, 400°F (200°C).|
|Need help with conversions?|
|You will also need an 10 inch (25.5cm) round loose-based cake tin, greased, with a non-stick base liner.|
This recipe is taken from How to Cook Book Three.
First, cut the oranges into chunks, removing the pips. Then tip the whole lot – flesh, pith and zest – into a food processor and whiz it to a thick purée. Now all you do is simply put all the other cake ingredients into a large bowl and, provided the butter is really soft, just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture.
After that, fold in the orange purée, spoon the mixture into the prepared tin and smooth the top with the back of the spoon.
Now place the cake on the centre shelf of the oven and bake it for an initial 10 minutes. Then lower the temperature to gas mark 4, 350°F (180°C) and bake for a further 40-45 minutes, or until it is golden brown, springy in the centre and has shrunk slightly from the sides of the tin.
Meanwhile, make the syrup. To do this, simply combine the honey and 5 tablespoons water with the cinnamon stick in a small saucepan, place it over a gentle heat, bring it up to simmering point and let it simmer gently for about 5 minutes. After that, take the pan off the heat, remove the cinnamon stick and stir in the orange and lemon juices.
Leave the cake aside to cool for 5 minutes, then remove it from the tin to a wire rack to cool, with a large plate underneath. Make a few holes all over it with a skewer before pouring the syrup over it. (It will look like there is far too much, but don’t worry, the cake will absorb more than you think, and any that is not absorbed can be poured from the plate back over the cake.)
Then, when the cake is absolutely cold, place it on a serving plate, cover it and leave it in a cool place overnight.
Just before serving, spread the top of the cake with the Greek yoghurt, sprinkle over the pistachios, drizzle with the honey and serve cut into chunky slices.
Note: This cake can also be made to serve 8-10, in an 8 inch (20 cm) tin, using 1 orange, 3 oz (75 g) ground almonds, 4 oz (110 g) each softened butter and sugar, 2 large eggs, 6 oz (175 g) semolina and 3 level teaspoons baking powder.
For the syrup, use 5 fl oz (150 ml) honey, 3 tablespoons each water and orange juice, 1 tablespoon lemon juice and 1 inch (2.5 cm) cinnamon stick. For the topping, use 7 oz (200g) Greek yoghurt, 1 oz (25 g) pistachios and 1½ tablespoons honey.
Bake the cake for 10 minutes at the higher temperature and 25-30 minutes at the lower temperature.
More cake recipes
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
This sponge cake could also be made in a 7 inch (18 cm) tin (just use two eggs and 4 oz/115 g each of flour, sugar and butter). It can then be filled with jam and cream. And while the soft fruits of summer, when they're available, are perfect for fil
Taken from Delia's How to Cheat at Cooking, it's hard to believe how superb this recipe is when it's so, so easy to make. A handful of ingredients are transformed into a real Greek treat!
Anyone who's visited the Greek islands on holiday will be familiar with this local favourite - quick to cook if you want to avoid rubbery squid and a real taste of an Aegean summer.
If you want to make the proper authentic version of this you'll need to hunt out some tahini paste, which is available at supermarkets and health-food shops.
This inexpensive dish is a version of the famous Greek dolmades or stuffed vine leaves, given an English twist with minced beef but also true to the Mediterranean with the inclusion of cinnamon, marjoram and rice.
Whatever happened to real taramasalata? Unfortunately, it has been eclipsed by the counterfeit, pink blancmange-coloured variety that is mass produced. There must be a whole generation who have never tasted the genuine article. Here it is – courtesy
Yes, it's unusual for a cheesecake to be savoury rather than sweet, but try to suspend disbelief and we can promise you'll enjoy this light and summery concoction, which will also please vegetarians if it's on the menu.
Most Popular recipes
- Moussaka with Roasted Aubergines and Ricotta
- Fried Halloumi Cheese with Lime and Caper Vinaigrette
- Feta, Olive and Sun-dried Tomato Scones
Flavours of France plus win Le Creuset cookware
11 Dec 2013 23:32
11 Dec 2013 20:10
|Food and travel||
06 Dec 2013 14:13
08 Dec 2013 09:20
|Can Anyone Help?||
12 Dec 2013 13:46
06 Dec 2013 09:54
11 Dec 2013 16:30
05 Dec 2013 16:54