Greek Almond Honey Cake

A traditional honey cake using almond meal instead of flour or semolina. Like many greek cakes, it is further enriched by a honey syrup, making it very rich. Greeks don't have a dessert like this after a meal - that would be too much of a good thing. Rather, we would have it with a cup of coffee in the early evening, after our afternoon siesta.

Steps

Make the syrup first: bring 1 1 / 2 cups honey and 1 1 / 2 cups orange juice to a boil in a saucepan.

Reduce heat and simmer for 5 min.

Skim surface of syrup for any froth that may form.

Allow syrup to cool.

For cake: preheat oven to 350f.

Butter a 9 x 13 inch baking dish well.

Sift together almond flour and baking soda.

Beat egg whites with cream of tartar until you have a stiff meringue.

Combine egg yolks , honey , yoghurt , almonds , orange juice concentrate , and orange zest.

Stir into dry ingredients.

Gently fold in 1 / 4 of meringue mixture to lighten almond batter , and then fold in the rest.

It is ok to have a few white streaks.

Pour batter into baking pan.

Scatter blanched , slivered almonds over top.

Bake until top is golden , about 45 minutes , or until cake tester comes out clean.

Pour syrup over hot cake.

Poke cake gently with a toothpick to help cake absorb syrup.

Serve when cake is cool and syrup has been absorbed.

This cake is great served with a dol.

Ingredients

almond flour, eggs, cream of tartar, baking soda, honey, yoghurt, blanched almond, frozen orange juice concentrate, orange zest, butter, blanched slivered almond, orange juice