Greek-style Honey Cake with Cardamom

  Growing up, I loved going to the Greek Culture festival with my Grandmother.  We would wonder around the arts and crafts booths discussing Greek mythology and customs and watch the colorfully clad dancers perform traditional dances-all while munching this delectable dessert.  

Greek Honey Cake with Cardamom

Honey Syrup: 

3/4 c Sugar

1 c Honey

2 tb STM Cardamom

Cake:

1/2 c STM Blood Orange EVOO

1 1/2 c Flour

1 1/2 tsp Baking Powder

1 tsp STM Cardamom

1/4 tsp STM Korintje Cinnamon

1/2 tsp Salt

1/2 tsp Baking Soda

1/2 c Sugar

3 Eggs, separated

2/3 c Greek Yogurt

1 1/2 tsp Orange Zest

1 tsp Almond or Vanilla Extract

1/2 c toasted Almonds or Pistachios *optional

Sift together the dry ingredients with the spices.  In separate bowls, divide the sugar between the egg Yolks and Whites (6 tb each)  Beat the yolks until creamy and then add the EVOO, yogurt, zest, and extract. Stir in the dry ingredients until well combined.  Beat the egg Whites until stiff, fold into the batter.  Grease a 9x13x2" pan with some EVOO and flour.  Pour in the batter and bake at 350 for about 25 minutes, until done and golden.  While the cake is baking, combine the syrup ingredients in a small sauce pan.  Gently simmer for 10 minutes.  When the cake is done, immediately pour 1/3 of the syrup over it.  Once that has been absorbed, pour another third of the syrup over it.  Repeat with the remaining syrup.  Let sit for at least 2 hours - the longer it sits the better it gets.  

  Alternatively, you can reserve the remaining 1/3 of the syrup and macerate some fresh fruit in it to serve along side the cake or over ice cream.  The syrup also makes a nice whipped cream.