The subtlety of this cake in the way it will look (you can decorate anyway you want of course) belies its amazing hearty and warm comforting flavours.  With honey and orange undertones this will take to the Mediterranean shoes of the Greek islands from where it originates; bound to make you smile when you have it with your tea or coffee.

Time:

1 hour and 10 min

Serves:

10

Good for:

• Great for afternoon tea or brunch
• Delicious Easter or Good Friday cake
• Subtle sweetness

Ingredients:

• 1 cup all-purpose flour
• ¼ tspn salt
• 1 ½  tspn baking powder
• ½ tspn ground cinnamon
• 1 tspn orange zest
• ¾  cup butter
• ¾  cup white sugar
• ¼  cup milk
• 1 cup chopped walnuts
• 1 cup white sugar
• 1 cup honey
• ¾  cup water
• 1 tspn lemon juice

Kitchen things you’ll need:

• 9 inch cake pan
• Large bowl
• Medium bowl
• Electric mixer
• Whisk
• Spatula
• Saucepan

Making it:

• Preheat oven to 350°F (175°C).
• Grease and flour a 9 inch square pan.
• Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside.
• In a large bowl, cream together the butter and ¾  cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
• Stir in the walnuts.
• Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
• Allow to cool for 15 minutes, then cut into diamond shapes.
• Pour honey syrup over the cake.
• For the Honey Syrup use a saucepan to combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes.
• Stir in lemon juice, bring to a boil and cook for an additional 2 minutes.

Tips/notes:

• Adding chopped pistachios or a sprinkle of rose water to the top of the cake will enhance the flavours and give it an extra exotic flavour without overpowering.  The pistachios add in some great emerald colour to it.