This cake started in my mother’s kitchen. Greek honey, walnuts, a little orange. Nothing fancy. When NBC California Live came to film, the producer asked for a recipe people could actually pull off on a Tuesday. So we measured what my mother never measured. The honey matters here – use the real thing. Campbell Wildflower if you can get it. It’s the difference between a cake and a memory.
Greek Honey Cake
Ingredients
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground clove
- ½ tsp fine salt
- 1 cup MNHCo Campbell Wildflower honey, plus more for drizzling
- ¾ cup extra-virgin olive oil
- 3 large eggs
- ⅔ cup whole milk
- 1 Tbsp fresh orange zest
- ½ cup chopped walnuts, plus more for topping
Instructions
- Heat oven to 350°F. Grease and line a 9-inch round pan.
- Whisk flour, baking powder, baking soda, cinnamon, clove, and salt.
- In a second bowl, whisk honey, olive oil, eggs, milk, and orange zest until smooth.
- Fold wet into dry until just combined. Stir in walnuts.
- Pour into pan and bake 40–45 min, until a skewer comes out clean.
- Cool 10 min in pan, then turn out onto a rack.
- Drizzle generously with more Campbell Wildflower honey while warm. Top with walnuts.
Honey pairings
The cake works with any wildflower honey – but here’s what we’d hand you across the counter.
