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Saturday, 27 August 2016

Baking Greek Honey & Lemon Cake

When asked to bring something to eat to an afternoon tea party, I was unsure whether it had to be sweet or savoury. A non-committal answer to the question did not clarify it either. This is a good time to bring Greek Honey and Lemon Cake. This lovely cake is not overly sweet, is definitely not savoury, yet leaves a very fresh after taste in the mouth due to the use of lemons. It is also a slighly healthier alternative to most cakes as it does not have any refined sugar added, and a large part of its starch is made up of semolina. This certainly makes it the perfect cake for an afternoon tea.


To start with, separate two eggs. You will not be using the yolks and can discard of these.


Beat the egg whites until they form stiff points. Set aside till later.


Grate the rind of l lemon.


Squeeze the juice from the lemon.


Measure 3 tablespoons (37,5 ml) honey and 3 tablespoons (37,5 g) margarine in a pot. Melt this over a slow heat.


Measure 2/3 cup (167 ml) milk and add this, the lemon rind and the lemon juice to the butter and honey mixture in the pot. Set aside 2 tablespoons (25 ml) of the lemon juice to use in the sauce.


Simmer for about a minute and remove from the heat.


Pour the contents of the pot into a mixing bowl.


Add 1 1/4 cup (315 ml) cake flour, 1 1/2 teaspoon (7,5 ml) baking powder and 1/2 teaspoon (2,5 ml) nutmeg to the mixing bowl.


Mix well.


Measure 1/3 cup (85 ml) semolina and add this slowly to the mixture.


Mix well.


Fold in the egg whites.


Prepare a square pan with non-stick spray and line the bottom with wax paper.


Spread the batter evenly accross the bottom of the pan. Sprinkle sesame seeds (about 2 teaspoons/10 ml) over the batter. Bake in a preheated oven at 200 °C  for 25-30 minutes.


Mix the leftover 2 tablespoons (25 ml) lemon juice with 2 tablespoons (25 ml) honey.


Remove the cake from the oven when done, but leave it in the tin.


Pour the sauce over the hot cake and allow the cake to cool in the cake pan.


Once cooled, remove from the pan and peel away the wax paper.


Cut the cake into thin fingers.


Serve with coffee or tea.


Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.
Jy kan Kom Ons Teken en Verf Tuinstories hier koop.
Jy kan Kom Ons Kleur Tuinstories In hier koop.
Jy kan Tuinstories hier koop.
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