Greek Honey and Lemon Cake
To get the authentic taste you should use Greek blossom honey, such as Hymettus, for this cake, but clear clover honey will do the magic as well.
Makes 16 slices
- 40g/1 ½ oz/ 3tsp butter or margarine
- 60ml/4tbsp clear honey
- Finely grated rind and juice of 1 lemon
- 150ml/ 1 ¼ pint/ 2/3 cup milk
- 150g/5oz/1 ¼ cups plain four
- 7.5ml/ 1 ½ tsp baking powder
- 2.5ml ½ tsp grated nutmeg
- 40g/ 1 ½ oz/ ¼ cup semolina
- 2 egg whites
- 5ml/ 2 tsp sesame seeds
Preheat oven to 200 °C/400 °F/Gas 6. Grease a 19cm/71/2 in square deep cake tin and line the base with non-stick baking paper.
Mix the butter or margarine with 45ml/3 tbsp of the honey in a saucepan and heat gently until melted. Reserve 15ml/ 1 tbsp lemon juice. Stir the rest into the honey mixture, with the lemon rind and milk.
Sift the flour, baking powder and nutmeg into a bowl, then beat in the honey mixture with the semolina. Whisk the egg whites until they form soft peaks, then fold them evenly into the mixture.
Spoon the mixture into the tin and sprinkle with sesame seeds. Bake for 25-30 minutes, until golden brown. Mix the reserved honey and lemon juice and drizzle over the cake while warm. Cool in the tin, then cut into fingers.