Greek Almond-Honey Cake Recipe

Name: Greek Almond-Honey Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups almond flour (if you can't get the flour, grind almonds up fairly fine with a couple of tablespoonfuls of sugar an); 4 eggs, separated; 1/2 teaspoon cream of tartar; 1 1/2 teaspoons baking soda; 1 1/2 cups honey (greek thyme honey is excellent!); 1 cup yoghurt (go ahead, get the greek stuff); 1/2 cup blanched almond, coarsely chopped; 4 tablespoons frozen orange juice concentrate; 1 tablespoon fresh orange zest; 1/2 cup butter; 1/2 cup blanched slivered almond; Honey Syrup; 1 1/2 cups honey (yep, same stuff as you put in the cake); 1 1/2 cups orange juice

Servings: persons

3 1/2 cups almond flour (if you can't get the flour, grind almonds up fairly fine with a couple of tablespoonfuls of sugar an)
4 eggs, separated
1/2 teaspoon cream of tartar
1 1/2 teaspoons baking soda
1 1/2 cups honey (greek thyme honey is excellent!)
1 cup yoghurt (go ahead, get the greek stuff)
1/2 cup blanched almond, coarsely chopped
4 tablespoons frozen orange juice concentrate
1 tablespoon fresh orange zest
1/2 cup butter
1/2 cup blanched slivered almond
Honey Syrup
1 1/2 cups honey (yep, same stuff as you put in the cake)
1 1/2 cups orange juice

1
Make the syrup first: bring 1 1/2 cups honey and 1 1/2 cups orange juice to a boil in a saucepan.
2
Reduce heat and simmer for 5 min.
3
Skim surface of syrup for any froth that may form.
4
Allow syrup to cool.
5
For cake: Preheat oven to 350F.
6
Butter a 9 X 13 inch baking dish well.
7
Sift together almond flour and baking soda.
8
Beat egg whites with cream of tartar until you have a stiff meringue.
9
Combine egg yolks, honey, yoghurt, almonds, orange juice concentrate, and orange zest.
10
Stir into dry ingredients.
11
Gently fold in 1/4 of meringue mixture to lighten almond batter, and then fold in the rest.
12
It is OK to have a few white streaks.
13
Pour batter into baking pan.
14
Scatter blanched, slivered almonds over top.
15
Bake until top is golden, about 45 minutes, or until cake tester comes out clean.
16
Pour syrup over hot cake.
17
Poke cake gently with a toothpick to help cake absorb syrup.
18
Serve when cake is cool and syrup has been absorbed.
19
This cake is great served with a dollop of very lightly-sweetened whipped cream.

2510

kcal

Calories

168

Fat

221

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 1/2 cups almond flour (if you can't get the flour, grind almonds up fairly fine with a couple of tablespoonfuls of sugar an), 4 eggs, separated, 1/2 teaspoon cream of tartar, 1 1/2 teaspoons baking soda, and more.

Yes, Greek Almond-Honey Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Greek Almond-Honey Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions