It’s Greek To Me

Earlier this week I told you about the benefits of honey and promised you a great recipe using the nutritioulicious™, nutritious and delicious, sweetener. So here it is: Yogurt Cake with Honey Syrup. The inspiration for this Greek recipe was my honeymoon to Greece in July, and last week Andy and I made a Greek dinner with Greek salad, spanakopita (aka spinach pie), Psari Plaki (baked fish with tomatoes, red peppers, onions, and garlic), and this cake, which was my first baking experience!

Yogurt Cake with Honey Syrup
Serves 16

Ingredients:

• nonstick cooking spray
• 3 cups pastry flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 1/4 cup nonfat Greek yogurt
• 2 eggs, whisked
• 1/2 cup cognac
• 2 tablespoons lemon juice
• 1/2 cup honey

Honey Syrup:

• 1/4 cup water
• 1/4 cup sugar
• 1/2 cup honey
• 2 tablespoons lemon juice

Directions:

1. Preheat oven to 375 degrees F. Spray a 9 x 9 baking pan with nonstick cooking spray and dust with flour. Set aside.
2. In a large mixing bowl, combine the flour, sugar, baking soda, and baking powder.
3. Gradually add the Greek yogurt, mixing small amounts at a time to ensure the yogurt gets mixed in completely. Add the eggs, cognac, lemon juice, and honey and continue mixing the batter together until well blended.
4. Pour batter into baking pan and bake for 40-45 minutes, until the surface has browned well.
5. While the cake is baking, prepare the honey syrup. In a small saucepan, combine the water, sugar, and honey. Bring to a very low bowl and cook until the syrup coats the back of a wooden spoon. Remove from the heat, allow to cool slightly, and add the lemon juice.
6. Upon removing the cake from the oven, immediately pour the syrup over the cake and let sit. If there is remaining syrup, set aside and use when serving.

Nutrition Facts (1/16 of cake): 266 calories, 1 g fat, 0 g saturated fat, 26 mg cholesterol, 192 mg sodium, 58 g carbohydrate, 1 g fiber, 5 g protein

You can have your cake and eat it too!