Greek Honey and Walnut Cake

Instructions

1. Step 1

   Combine ½ cup (100 gr) of the granulated sugar with the water and lemon juice in the saucepan. Bring to a boil over medium heat, then reduce to low heat and simmer gently.

   Timer: 5 min (fixed)

   Ingredients used: 100.0 gr Granulated Sugar, 20.0 ml Lemon Juice, 180.0 ml Water

   Cookware: saucepan

2. Step 2

   Remove the syrup from the heat and stir in the honey until dissolved. Set it aside to cool to room temperature.

   Ingredients used: 180.0 gr Honey

   Cookware: saucepan

3. Step 3

   Preheat the oven to 175°C. Coat the inside of the round cake pan with 2 tsp (10 ml) of the olive oil.

   Ingredients used: 10.0 ml Olive Oil

   Cookware: 8-inch round cake pan

4. Step 4

   Mix the flour, baking powder, cinnamon, clove, salt, and walnuts in the medium mixing bowl.

   Ingredients used: 180.0 gr All-Purpose Flour, 8.0 gr Baking Powder, 4.0 gr Ground Cinnamon, 1.0 gr Ground Clove, 2.0 gr Salt, 200.0 gr Walnut

   Cookware: Medium mixing bowl

5. Step 5

   Whisk the eggs with the remaining ¾ cup (150 gr) of granulated sugar in the large mixing bowl until thickened and slightly pale.

   Timer: 3 min (fixed)

   Ingredients used: 4.0 piece Egg, 150.0 gr Granulated Sugar

   Cookware: Large Mixing Bowl, whisk

6. Step 6

   Whisk the remaining ½ cup (110 ml) of olive oil, yogurt, and orange juice into the egg mixture until smooth.

   Ingredients used: 110.0 ml Olive Oil, 60.0 ml Orange Juice, 120.0 gr Plain Yogurt

   Cookware: Large Mixing Bowl, whisk

7. Step 7

   Add the dry mixture to the wet mixture and fold just until no dry flour remains. Transfer the batter to the prepared pan and level the surface.

   Cookware: 8-inch round cake pan, Large Mixing Bowl, Medium mixing bowl, rubber spatula

8. Step 8

   Bake at 175°C until the cake is deeply golden, the center springs back lightly, and a skewer inserted in the center comes out without wet batter.

   Timer: 38 min (fixed)

   Cookware: 8-inch round cake pan, Wooden skewer

9. Step 9

   Place the hot cake, still in its pan, on the wire cooling rack and rest briefly. Prick the surface all over with the skewer, then slowly pour the cooled honey syrup across the cake.

   Timer: 5 min (fixed)

   Cookware: 8-inch round cake pan, saucepan, Wire Cooling Rack, Wooden skewer

10. Step 10

    Leave the cake in the pan until the syrup is absorbed and the cake has cooled before slicing.

    Timer: 30 min (fixed)

    Cookware: 8-inch round cake pan, Wire Cooling Rack