Tishpishti Greek Honey Cake
Indulge in the sweet, aromatic allure of Tishpishti Greek Honey Cake, a Mediterranean dessert bursting with cozy spices, nutty richness, and a luscious honey syrup. This gluten-friendly treat combines almond flour and a touch of all-purpose flour for a moist, tender crumb, while warm spices like cinnamon and cloves infuse every bite with comforting flavor. Chopped walnuts add delightful texture, and a glossy drizzle of honey-lemon syrup ensures the cake stays irresistibly moist. A garnish of vibrant pistachios elevates it with a pop of color and crunch. Perfect as a festive centerpiece or an everyday indulgence, this cake is simple to make yet boasts a decadently authentic Greek flair that will transport your taste buds straight to the Mediterranean.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups All-purpose flour
- 1 teaspoons Baking powder
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Ground cloves
- 0.5 cups Granulated sugar
- 3 large Eggs
- 0.5 cups Vegetable oil
- 0.5 cups Whole milk
- 1 teaspoons Vanilla extract
- 1 cups Chopped walnuts
- 0.75 cups Honey
- 0.75 cups Water
- 0.5 cups Sugar (for syrup)
- 1 tablespoons Lemon juice
- 1 teaspoons Lemon zest
- 0.25 cups Chopped pistachios (optional garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish or pan.
In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, ground cinnamon, and ground cloves. Set aside.
In a large bowl, beat the eggs and granulated sugar together until light and frothy, about 2-3 minutes.
Gradually stir in the vegetable oil, milk, and vanilla extract until combined.
Add the dry ingredients to the wet ingredients in batches, mixing until a smooth batter forms. Fold in the chopped walnuts.
Pour the batter into the prepared baking dish and spread evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the syrup by combining honey, water, sugar, lemon juice, and lemon zest in a small saucepan over medium heat. Bring to a boil, then reduce to a simmer and cook for 5 minutes. Remove from heat and let it cool slightly.
Once the cake comes out of the oven, immediately pour the warm syrup evenly over the hot cake. Use a skewer or toothpick to puncture the cake in several spots to help absorb the syrup.
Allow the cake to cool completely in the pan, letting the syrup soak through.
Optional: Garnish with chopped pistachios for added color and texture before slicing into squares or diamonds.
Serve at room temperature and enjoy!
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 82 mg | 4% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 40.7 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 77 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 267 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
