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.


125g butter

180ml castor sugar

2 eggs

375ml flour

5ml baking powder

2ml bicarbonate of soda

2ml ground cinnamon

2ml ground cloves

125ml buttermilk

40g chopped almonds

40g chopped pistachios

(I didn’t have pistachios, so I used double the qty of almonds)


125ml honey

125ml water

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.


22 thoughts on “LET’S HAVE GREEK, HONEY

  1. Your recipes look like the ones I inherited from my Great Aunt from Scotland . . . weights instead of measures.

    Speaking of Greek and Honey . . . Baklava!

    Yumm . . .

  2. I love all cakes where the hot liquid is poured over immediately it comes out of the oven! If you bake it in a glass dish you can serve as is with cream or ice cream on the side. Will try this sometime soon. Thanks Cin. 🙂

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