Recipe: Greek Honey and Almond Cake

Angel,
Here's one that I just thought you would enjoy.

Greek Honey and Almond Cake
(serves at least a dozen)

Syrup-soaked pastries, such as baklava, are familiar from Greek and Turkish delicatessens. This fragrant cake, a speciality of a convent on Patmos, is a member of the same tribe but easier to make. Use a good quality honey, it really makes a difference. Delicious served with peeled, sliced oranges.

350g (12oz) plain flour
2 tsp baking powder
1 tsp powdered cinnamon
350g (12oz) fine semolina
6 eggs, separated
100g (4oz) castor sugar
350g (12oz) sesame or sunflower oil
175g (6oz) honey juice and grated rind of 3 oranges
1 tbsp flaked almonds

For the syrup:
175g (6oz) honey
1 tbsp of orange-flower water (optional)
1-2 curls finely pared orange peel
1 small stick cinnamon

Preheat the oven to 170 C/325 F/Gas Mark 3. Sift the flour with the baking powder and cinnamon, mix in the semolina. Whisk the egg yolks with sugar until pale. Stir in oil and honey until blended. Fold in the flour alternately with the orange juice - the mixture should be soft but not too runny. Stir in the orange rind. Whisk egg whites until stiff and fold in.

Oil a baking tin (about 25cm x 30cm/10in x 12in) and pour in the mixture. Sprinkle with flaked almonds. Bake for 40-50 minutes, until well browned, firm and shrunk from the sides. Check after 30 minutes and cover with foil if the top looks like burning.

Meanwhile, make the syrup. Simmer the honey, a wineglass of water, the optional orange-flower water, the orange peel and the cinnamon for

3-4 minutes. Strain and pour over the cake when it comes out of the oven. Serve cut into neat little squares.

From the London Telegraph archives