TISHPISHTI (GREEK HONEY CAKE)

Tishpishti (Greek Honey Cake) image

Provided by Oolala

Categories Dessert

Time 1h15m

Yield 3 dozen pieces, 12-15 serving(s)

Number Of Ingredients 20

4 cups flour, sifted
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 cup margarine
1 1/2 cups coffee, freshly brewed
1/2 cup brandy
1 cup honey
1 cup sugar
1 teaspoon cinnamon
1 teaspoon allspice
1 cup almonds, coarsely chopped
1 cup raisins
whole almond, to taste
3 cups sugar
1/2 cup honey
3/4 cup water
1/4 cup brandy
1 lemon, juice of
3 tablespoons orange blossom water (optional)

Steps:

Combine the flour, baking soda, baking powder and salt.
Put into a saucepan and bring to a boil the margarine, coffee, brandy, honey, sugar, cinnamon, allspice.
When the mixture has boiled, remove from the heat and stir in the four mixture to form a smooth batter.
Fold in the raisins and chopped almonds .
Pour into a well greased 9 X 13 inch baking pan.
Press the dough evenly into the pan and score with a sharp knife into about 3 dozen diamond shaped pieces.
Press an almond into each piece and bake in a preheated, 350 degree F. oven, for about 40 minutes.
Do not permit cake to dry out.
Cool for 5 minutes.
Meanwhile, bring the sugar, water, honey, and brandy to a quick boil; stir and remove from the heat.
Add the lemon juice and orange blossom water.
With a sharp knife, cut through the hot cake in the score marks.
Spoon the syrup over the cake so that it is well covered and is absorbed between the pieces and around the edges.
Return to the warm oven for 5 minutes; remove and let cool.
Let stand overnight so that the flavor and texture can mellow.