Greek Honey Walnut Cake
  1. 1/3 cup Sue BeeĀ® Honey
  2. 2/3 cup sugar
  3. 2 large lemons
  4. 3/4 cup water
  5. 1 (8 ounce) container plain low-fat yogurt
  6. 1 tablespoon lemon zest
  7. 6 large eggs
  8. 1 cup butter
  9. 1/4 teaspoon ground cloves
  10. 1/2 teaspoon ground cinnamon
  11. 1/2 teaspoon salt
  12. 1/2 teaspoon baking soda
  13. 1 1/2 teaspoons baking powder
  14. 2 cups all-purpose flour
  15. 1 cup sugar
  16. 1 cup walnuts
  1. Preheat oven to 350 F.
  2. Grease a 13x9 metal baking pan.
  3. In a food processor, with knife blade attached, combine walnuts with 1/4 cup sugar and process until walnuts are finely ground.
  4. Combine flour, baking powder, baking soda, salt, cinnamon, and cloves in separate bowl.
  5. In a large bowl, with mixer at medium speed, beat butter with remaining 3/4 cup sugar until creamy.
  6. Add eggs, one at a time, beating well after each addition.
  7. Beat in lemon peel.
  8. With a mixer at low speed, alternately add flour mixture and yogurt, beginning and ending with flour mixture; beat just until better is smooth, occasionally scraping bowl with rubber spatula.
  9. Fold in walnut mixture.
  10. Spread batter in prepared pan.
  11. Bake 30-35 minutes or until toothpick inserted in center comes out clean.
  12. Meanwhile, prepare syrup: From lemons, grate 1 tablespoon lemon peel and squeeze 3 tablespoons juice.
  13. In a 1-qt saucepan, combine Sue Bee Honey, sugar, lemon peel and 3/4 cup water; heat to boiling over high heat, stirring constantly.
  14. Reduce heat to medium and cook 2 minutes.
  15. Remove saucepan from heat and stir in lemon juice; cook slightly.
  16. When cake is done, transfer pan with cake to a wire rack.
  17. With a toothpick, poke holes all over top of cake.
  18. Spoon warm syrup over cake.
  19. Cool cake completely in pan before serving.
  20. When cool, cut cake lengthwise in half, each half crosswise into four pieces, and each piece diagonally in half to form two triangles.
Sue Bee Honey