Greek Honey Cake with Pine Honey

A traditional Greek loaf cake built around the resin-and-pine character of Nikkitas pine honey. Olive oil keeps the crumb supple; cinnamon and clove add depth.

Ingredients

• 100 g light brown sugar
• 100 g Nikkitas Raw Pine Honey
• 125 g Nikkitas Extra Virgin Olive Oil
• 140 g water
• 150 g self-raising flour
• ½ tsp ground cinnamon
• ½ tsp ground cloves
• 1 tsp baking powder
• 2 medium eggs
• 1 tsp vanilla extract

For the icing (optional):

• 55 g icing sugar
• 1 tbsp Nikkitas Raw Pine Honey
• 2 to 3 tsp hot water

Method

1. Preheat the oven to 190°C / 170°C fan / gas 5. Grease and line a 2 lb / 900 g loaf tin.
2. Place the sugar, honey, olive oil and water in a saucepan. Bring to a gentle boil over medium heat, then simmer for 2 to 3 minutes, until the sugar dissolves and the mixture is syrupy. Remove from the heat and set aside.
3. In a large bowl, stir together the flour, cinnamon, cloves and baking powder.
4. In the bowl of a stand mixer, whisk the eggs and vanilla on medium speed for 2 to 3 minutes, until pale and fluffy.
5. Gradually pour in the syrup while still whisking, and beat for a further 2 minutes.
6. Add the dry ingredients and beat for 2 to 3 minutes, until smooth.
7. Pour into the prepared tin and bake for 30 to 40 minutes, until a skewer inserted in the centre comes out clean.
8. Cool in the tin on a wire rack.
9. For the icing, sieve the icing sugar into a small bowl, add the honey and 2 to 3 teaspoons of hot water, and whisk to a smooth pourable consistency. Drizzle over the cooled cake.

Notes

• Best on day 2, once the syrup has fully saturated the crumb.
• Wrap and store at room temperature for up to 4 days.