This is a really unique cake made with semolina and almond meal making the texture quite a contrast to cakes made of regular flour. The orange honey syrup gets soaked in and really makes it moist and perfect. The orange blended and pureed and mixed into the batter with the pith and everything makes it really zingy. It is just so different to any other cake I made before. And oh, did I mention that it tastes totally fantastic!!
This cake just looked so glorious in the picture in Delia’s How to Cook, Book three and made me think of my Greek summer holiday. I also keep up my stocks of Greek honey shipped in all the from Greece, courtesy of Amazon, ever since I have tasted the stuff. So drooling over the book I decided, I just had to give this recipe a go!
This cake would even be fantastic if you leave the yogurt topping off. I know this because as I left it out to cool overnight and let it soak up the syrup only to discover in the morning after unwrapping the foil around it that a slice had gone missing from my beautiful whole cake! My sneaky husband had clearly been lurking about the kitchen for a midnight treat and helped himself to nice piece under the cover of night, before I got the chance to ice it!!!
Anyhow, thank god for the cake thief, cause now I know the orange and honey syrup alone makes it taste glorious enough that next time I make it I will not ice it unless I had people coming over and wanted it to have more of a wow factor, for home baking it is divine with out it. So give it a go!
GREEK ORANGE & HONEY SYRUP CAKE WITH YOGURT AND PISTACHIOS