Gluten Free Greek Honey Cake

Inspired by my recent trip to Kos, this gluten free Greek honey cake is soft, fragrant and rich. Greek honey gives it a floral sweetness, almond flour adds tenderness, and the orange syrup brings that bright citrus finish you expect from a Greek-style bake. It is lovely served as a teatime cake, dessert with yoghurt, or a make-ahead traybake for sharing.

Ingredients

For the cake

• 4 eggs

• 150ml Greek honey

• 130g butter, melted

• 70ml Greek yoghurt

• 1 teaspoon vanilla extract

• 220g gluten free flour

• 125g almond flour

• 2 teaspoons baking powder

• 1 teaspoon bicarbonate of soda

  
  

For the orange honey syrup

• 75g granulated sugar

• 150ml Greek honey

• 100ml water

• 60ml fresh orange juice

• Zest of 1 orange

  
  

To decorate

• Crushed pistachios, optional

Method

1. Preheat the oven. Heat the oven to 180°C. Line a square baking tray with baking parchment, making sure the paper comes up the sides slightly.

   
   

2. Beat the wet ingredients together. Add the eggs, 150ml Greek honey, melted butter, Greek yoghurt and vanilla extract to a large mixing bowl. Beat until smooth and well combined. The mixture should look glossy and loose.

   
   

3. Sift in the dry ingredients. Sift the gluten free flour, almond flour, baking powder and bicarbonate of soda into the bowl. Sifting helps break up lumps, especially in gluten free flour blends and almond flour.

   
   

4. Fold the batter until smooth. Use a spatula to mix everything together. Fold gently but thoroughly, scraping around the sides and base of the bowl. Stop once the batter looks smooth and no dry patches remain.

   
   

5. Pour the batter into the tray. Pour the batter into the lined baking tray and spread it evenly into the corners. Smooth the top with the back of the spatula.

   
   

6. Bake the cake. Bake for 20 to 25 minutes, or until the cake is golden and a skewer or cocktail stick inserted into the centre comes out clean. If there is wet batter on the skewer, return the cake to the oven for a few more minutes.

   
   

7. Make the syrup while the cake bakes. Add the granulated sugar, 150ml Greek honey, water, orange juice and orange zest to a small saucepan. Stir over a medium heat until the sugar dissolves.

   
   

8. Simmer the syrup. Bring the syrup to the boil, then reduce the heat and simmer for 10 to 15 minutes. It should thicken slightly but still be pourable.

   
   

9. Rest the cake. Once the cake is baked, remove it from the oven and leave it in the tin for 10 minutes. This short cooling time helps the crumb settle before soaking.

   
   

10. Pierce the cake. Use a kebab stick or skewer to poke plenty of holes all over the cake. Go almost to the bottom so the syrup can soak through evenly.

11. Pour over the syrup. Slowly pour all of the orange honey syrup over the cake. Try to cover the whole surface rather than pouring in one spot. Let the cake sit so the syrup can sink in.

12. Decorate and serve. Scatter crushed pistachios over the top, if using. Slice into squares once the cake has absorbed the syrup.