Recipe: Greek honey-cake golden squares

1 hr + time, to cool

THE FLAVOUR COMBINATIONS

HONEY CAKE

150g cake flour

7.5ml (1½ tsp) baking powder

pinch salt

2.5ml (½ tsp) ground cinnamon

zest of ½ orange

150g butter, softened

160g sugar

3 eggs

60ml (¼ cup) milk

100g walnuts, roughly chopped

SYRUP

375g honey

180ml (¾ cup) water

juice of ½ lemon

HOW TO DO IT

1 Preheat the oven to 180˚C. Grease and line the base of a 25cm-square baking tin. Combine the flour, baking powder, salt, cinnamon and orange zest in a medium bowl and set aside until needed. In a large bowl and using electric beaters, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and milk to the butter-egg mixture and, using a spatula, gently fold through to combine.

2 Fold in the walnuts and pour the batter into the prepared baking tin. Bake in the preheated oven until a skewer inserted into the centre of the cake comes out clean, about 35 – 40 minutes.

3 For the syrup (while the cake bakes), combine all of the ingredients and bring to a simmer, 3 minutes. Pour the syrup over the cake just as it comes out of the oven.

4  Allow the cake to cool, about 30 minutes, before cutting it into 4cm squares.

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