Discover the irresistible tanginess of this moist lemon cake, a guilt-free delight for those watching their sugar intake or aiming for a lighter dessert. With its low-fat content and absence of added sugars, it's the perfect option for health-conscious individuals. Plus, the addition of sesame seeds provides a delightful crunch and flavor boost.
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Greek Honey and Lemon Cake
Ingredients:3 Tablespoons margarine
7 Tablespoons honey
Grated rind and juice of one lemon (2 Tablespoons)
⅔ cups milk room temperature
1½ cups all-purpose flour
1½ teaspoons baking powder
Pinch of nutmeg
2 egg whites
2 teaspoons sesame seeds
Instructions:
1. Preheat oven to 400˚F (200˚C) Lightly grease a 8" (20 cm) square pan.
2. Mix margarine a 4 Tablespoons of honey in a saucepan until melted. Mix in milk; Reserve 1 tablespoon of lemon juice and add the remaining juice to the mixture.
3. Sift flour, baking powder, and nutmeg together, add lemon rind, and reserve. Add liquid mixture to flour mixture and mix. Lightly beat egg whites to soft peaks. Fold in egg whites into the mixture of flour and butter until well incorporated.
4. Pour mixture into pan and sprinkle sesame seeds. Bake for 20-30 minutes until a wooden toothpick inserted in the center comes out clean. I leave mine for 25 minutes.
5. Mix reserved 3 Tablespoons of honey and 1 Tablespoon of lemon juice, drizzle over the cake while it is still warm in the pan. Leave to cool in the pan and then cut into 1" fingers to serve.
Yield: 12 portions.
Notes: Substitute ¼ cup of flour with semolina for an authentic Mediterranean cake.
“I have told you these things, so that in me you may have peace. In this world you will have trouble. But take heart! I have overcome the world.”~ John 16:33.
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