I created this recipe for Farmer Nick’s birthday this year. We were having a Greek evening and I felt a Greek style birthday cake would fit in well for the evening. It is slightly more complicated than my usual bung in the mixer and whiz, but not much harder and totally worth the extra steps. If you enjoy a cake that is moist and melt in the mouth then this is the cake for you!
For the cake
I measure everything in a cup which holds about 200ml:
1 cup dark brown sugar
1 cup of granulated or caster sugar
1.5 cups of ground almond
0,5 cups of wholemeal SR flour
1 cup of oil
1 cup of plan yogurt
For the filling
200g chopped dates
1 good spoonful of runny honey
For the syrup
1 cup of water
3 tble spoons syrup
2 tble spoons sugar
2 tble spoons Armingac or Brandy
Combine all the cake ingredients in a large mixing bowl or food processor and beat well
Place half the mixture into a lined and greased 20 cm cake tin
Sprinkle over the chopped dates or other dried fruit of your choice and drizzle over the honey
Pour over the remaining cake mixture.
Cover with foil and bake at 180degrees for about an hour and a quarter till just firm to touch.
Allow to cool in the tin.
Meanwhile bring the hot water and sugar to the boil and simmer for 5 minutes, add the syrup, return to simmer then remove from the heat and stir in the Armingac. It should now be a thickened syrup.
Drizzle the syrup over the cooled cake.
Remove from the tin and dust with icing sugar to serve.
This decadent cake makes a perfect desert with a spoon of thick Greek yogurt or Cornish clotted cream. A perfect birthday cake and pudding double up.
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“Tales from the farmers wife” shares the funny and interesting happenings on our lovely holiday farm with Farmer Nick and our 6 children. A behind the scenes look on balancing family, farming, the holiday business and cooking for all.