Golden Lemon Sesame Twist Cake 🍋✨

Greek Honey & Lemon Cake with a Twist 🍋🍰

Overview:

This Greek Honey & Lemon Cake is a delightful treat that marries the sunny flavors of lemon with the sweetness of honey, all with a unique twist of sesame seeds. From the renowned cookbook “Desserts” by Rosemary Wilkinson, this recipe promises a golden-brown, slightly crispy exterior and a moist, lemony interior that’s sure to please your taste buds. It’s a perfect addition to any dessert table, potluck, or simply as a sweet snack.

Time Table:

Ingredients:

• 3 tablespoons margarine
• 4 tablespoons butter
• 1 cup clear honey
• Juice and rind of 2 lemons
• 1 1/4 cups low-fat milk
• 1 1/2 cups flour
• 1/2 tablespoon baking powder
• 1/3 tablespoon ground nutmeg
• 2 cups semolina flour
• 2 tablespoons sesame seeds

Instructions:

1. Preheat and Prep:

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   • Pre-heat your oven to 200°C (400°F).
   • Lightly grease and line a 7 1/2-inch square deep cake tin.

2. Prepare the Sweet Mix:

   • In a saucepan, combine margarine (or butter) with 3 tablespoons of honey.
   • Gently heat the mixture until melted and well combined.

3. Zesty Lemon Infusion:

   • Reserve 1 tablespoon of lemon juice.
   • Stir the remaining lemon juice, along with the lemon rind and milk, into the honey mixture.

4. Combine Wet Ingredients:

   • Merge the lemony milk mixture with the melted margarine (or butter) concoction.

5. Whisk Dry Ingredients:

   • In a separate bowl, sift together the flour, baking powder, and ground nutmeg.
   • Slowly add these dry ingredients to the wet mixture, stirring until fully combined.

6. Add the Sesame Twist:

   • Incorporate the semolina flour into the batter, blending it evenly.

7. Fold in Fluffy Whites:

   • Beat the egg whites until fluffy.
   • Gently fold these airy whites into the cake batter for a light and airy texture.

8. Bake to Perfection:

   • Spoon the batter into your prepared cake tin, spreading it evenly.
   • Sprinkle the top generously with sesame seeds for that unique crunch.

9. Oven Time:

   • Bake in the preheated oven for 25-30 minutes or until the cake is golden brown and a toothpick inserted comes out clean.

10. Sweet Lemon Drizzle:

    • While the cake is still warm, mix the reserved honey and lemon juice together.
    • Drizzle this luscious mixture over the warm cake, letting it seep into all the nooks and crannies.

11. Cool and Serve:

    • Allow the cake to cool in the tin for a bit.
    • Then, cut it into generous slices or fingers, ready to serve and enjoy!

Nutritional Information (per slice):

• Calories: 92.9
• Fat: 2.6g
  • Saturated Fat: 0.5g
• Cholesterol: 0.5mg
• Sodium: 70.8mg
• Carbohydrates: 15.3g
  • Fiber: 0.5g
  • Sugar: 5g
• Protein: 2.4g

Serving Suggestions:

This delightful Greek Honey & Lemon Cake with a Twist is perfect for any occasion. Serve it as a sweet indulgence during lunch or as a satisfying snack. It’s particularly lovely during the warmer months of spring and summer, bringing a burst of citrus freshness to your table. Kids and toddlers will also adore the tender crumb and lemony sweetness, making it a hit for family gatherings or potlucks. 🍋✨

Enjoy this recipe straight from the pages of “Desserts” by Rosemary Wilkinson, and let the flavors of Greece brighten up your day!