Best Siphniac Honey Cake Recipes

RUSTIC HONEY CAKE

Rustic Honey Cake image

When my boys were young, they couldn't drink milk but they could have yogurt. This was a cake they could eat. And it's one dessert that doesn't taste overly sweet, which is always a nice change of pace. -Linda Leuer, Hamel, Minnesota

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1/2 cup butter, softened
1 cup honey
2 large eggs, room temperature
1/2 cup plain yogurt
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Assorted fresh fruit and additional honey
Chopped pistachios, optional

Steps:

Preheat oven to 350°. Grease a 9-in. cast-iron skillet., In a large bowl, beat butter and honey until blended. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. In another bowl, whisk flour, baking powder and salt; add to butter mixture. Transfer batter to prepared skillet., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with fruit, additional honey and, if desired, chopped pistachios., Freeze option: Securely wrap cooled cake in foil; freeze. To use, thaw at room temperature and top as directed.

Nutrition Facts : Calories 248 calories, Fat 9g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 257mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

SIPHNIAC HONEY CAKE

Siphniac Honey Cake image

This recipe is from an old "Cooking for Today Magazine", published by Good Housekeeping in 1973. The recipe features in a section of Greek recipes. Posted for Zaar World Tour 2005.

Provided by Mrs B

Categories Dessert

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 ounces plain flour (all purpose)
3 ounces butter
4 ounces cream cheese
1/4 cup honey
2 ounces sugar
1/2 teaspoon ground cinnamon
2 eggs, beaten
sugar, for topping
cinnamon, for topping

Steps:

Sift the flour and chop in the butter; add 1 tablespoon of water and work to a smooth paste; roll out and use to line a flat tin with a slight edge.
Mix together the cream cheese, honey, sugar and cinnamon, then mix in the beaten eggs.
Sprinkle the cream cheese mixture over the pastry and sprinkle the top with the extra sugar and cinnamon.
Bake in the centre of the oven, pr-heated to 350F / 180C /gas mark 4, for 30 minutes.
Allow to cool and cut into slices for serving.

Nutrition Facts : Calories 508.6, Fat 29.6, SaturatedFat 17.2, Cholesterol 170, Sodium 280.1, Carbohydrate 54.9, Fiber 1, Sugar 32.6, Protein 8