Greek Honey Walnut Cakes with Orange Blossom Syrup

Allergens

Milk, Eggs, Walnuts

Ingredients

• 1 cup flour
• 2 tsp baking powder
• Pinch of salt
• 4 tbsp unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup honey
• 1/2 tsp vanilla extract
• 1/2 cup milk
• 1 cup walnuts, finely chopped
• Orange Blossom Syrup:
• 1/2 cup sugar
• 1/2 cup water
• Zest and juice of one orange
• 1 tsp orange blossom water

Instructions

1. Preheat oven to 350°F (180°C). Grease and flour two 6 inch cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in honey and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Fold in the chopped walnuts.
5. Divide the batter evenly between the prepared cake pans. Bake for 25 30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
6. For the Orange Blossom Syrup: In a small saucepan, combine sugar, water, orange zest, and juice. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and stir in orange blossom water.
7. To serve, drizzle the cakes with Orange Blossom Syrup and enjoy!

Chef’s Insight

The orange blossom water is key to capturing the essence of Greek desserts; Don't skip it!

Notes

Feel free to add a scoop of vanilla ice cream or whipped cream for an even more indulgent treat!