Orange-Almond Cake with Honey Syrup


In Greece, their sensational desserts are often soaked in honey. This orange infused dense coarse-crumbed cake, contains no eggs or oil. Be sure to soak the cake until all the syrup has been absorbed.

Ingredients

Cake:
3 cups of uncooked farina, such as Cream of Wheat - 10 minute cook time style (found in the hot cereal section)
1/2 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
2 cups plain low-fat yogurt
1 1/2 cups GOLDEN BLOSSOM HONEY
4 tablespoons frozen orange juice concentrate, thawed
grated zest of one orange
1/2 cup blanched slivered almonds, coarsely chopped

Syrup:
1 1/2 cups GOLDEN BLOSSOM HONEY
1 1/2 cups orange juice

Directions

Preheat oven to 350 °. Grease a 10-inch bundt pan, or coat with baking spray.

Cake:
In a large bowl, sift together farina, flour, baking powder and soda.

In a medium bowl whisk together yogurt, honey, orange juice concentrate and grated zest. Stir into farina mixture until combined. Add chopped almonds and stir well. Pour into prepared pan. While cake is baking prepare syrup, see directions below.

Bake cake 40 – 45 minutes until golden brown. Remove to a rack. Poke lots of holes into top of cake with a toothpick. Pour syrup over cake in pan. Let sit in pan overnight. If necessary use a knife to loosen sides of cake from pan. Turn out onto a cake plate.

Syrup:
While cake is baking prepare syrup. In a medium saucepan combine 1 1/2 cups honey with 1 1/2 cups orange juice. Bring to a boil and simmer at a low boil for 5 minutes. Remove from heat. Skim off any foam.

Serves: 8-12


golden blossom honey product