Greek Honey and Lemon Cake

Posted On December 16, 2006

Filed under Hellenic Food

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This is full of summer scents and makes a refreshing dessert on Boxing Day, when no one can look another mince pie in the eye.

Ingredients >
40 grams unsalted butter
60 ml clear honey
Finely grated rind and juice of one unwaxed lemon
150 ml milk
150 grams plain flour
8 ml baking powder
3 ml grated nutmeg
40 grams semolina
2 egg whites
5 ml sesame seeds

Method >
Preheat the oven to 200 C degrees and grease and line a 19 cm square deep cake tin. Put the butter and 45 ml of the honey in a small saucepan and heat gently until the butter melts. Combine the remaining honey with 15 ml lemon juice and set aside. Stir the rest of the lemon juice into the honey mixture along with the lemon rind and the milk.
Sift the dry ingredients into a bowl. Make a well in the middle and stir in the honey and milk mixture. Whisk the egg whites until they form soft peaks and fold them gently into the mixture.
Spoon into the prepared tin and sprinkle with the sesame seeds. Bake for 20-25 minutes until golden brown. Drizzle with the reserved honey and lemon juice while still warm and allow to cool in the tin. Serve cut into fingers.