Local food writer, Angela Day, has a column in The Star newspaper. I seldom read the paper, but OLAM (OurLordAndMaster, as we sometimes refer to Old Spouse) does daily. Her Monday column dealt entirely with honey and he spotted this recipe and asked me to make it; a rare request, he seldom asks for something sweet.
GREEK HONEY CAKE
180ml castor sugar
5ml baking powder
2ml bicarbonate of soda
2ml ground cinnamon
2ml ground cloves
40g chopped almonds
40g chopped pistachios
(I didn’t have pistachios, so I used double the qty of almonds)
15ml lemon juice
10ml grated lemon rind
Cream the butter and sugar well.
Add the eggs one at a time, beating after each edition.
Sift the dry ingredients and add alternately with the buttermilk to the creamed mixture, add half the nuts.
Spoon into a well greased 20cm springform cake pan. (Mine is 28cm, so my cake was ‘thinner’).Sprinkle the remaining nuts on top.
Bake at 180C for 30 minutes.
Combine the syrup ingredients in a saucepan and bring to boil, then simmer for 5 minutes. Pour over the cake when it comes out of the oven and allow to cool in pan.
My pan leaked, and I will remember to line it with foil next time I bake this.
A light, crumbly cake that went very well with vanilla ice cream.
It received a 10/10 rating from the family.