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Greek Honey Cake

Golden semolina cake drenched in warm honey syrup. A tender, syrup-soaked Mediterranean dessert with hints of orange and cinnamon—best enjoyed during remission when you can savor every bite.

Greek Honey Cake
Total Time
95m
Servings
12
Calories
285
Fiber
1g
Protein
4g
Carbs
48g
Fat
10g
Best ForSafe for Crohn's & UC
RemissionStricturePost-Op (Late)J-Pouch

Watch Out For

semolina and wheat flourmoderate

Contains gluten and fructans, which may trigger symptoms in those with gluten sensitivity or during active inflammation

Tip: Not suitable for those avoiding gluten. Reserve for stable remission when tolerating wheat.

honeymoderate

High FODMAP due to excess fructose. Each slice contains approximately 14g honey (1.4 tbsp), exceeding the Monash green threshold of 7g (1 tbsp).

Tip: Consider a smaller portion (half slice) or share a piece. Some find symptoms manageable in remission even with moderate FODMAP intake.

butter and yogurtmild

Contains dairy proteins; the recipe uses lactose-free yogurt to reduce lactose content

Tip: Use the dairy-free modifications in the Notes section. Olive oil replaces butter; dairy-free yogurt works well.

almondsmild

Tree nut allergen; optional topping

Tip: Simply omit the almonds—the cake is delicious without them.

Ingredients

    Cake

  • Moderate FODMAP
  • Moderate FODMAP
  • Low FODMAP
  • Low FODMAP
  • Low FODMAP
  • Low FODMAP
  • Low FODMAP
  • Low FODMAP
  • Low FODMAP
  • Low FODMAP
  • Low FODMAP

    • Honey Syrup

  • Low FODMAP
  • Low FODMAP
  • High FODMAP
  • Low FODMAP
  • Low FODMAP

    • Topping

  • Low FODMAP
  • Low FODMAP

Instructions

    Make the Cake

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.

    350°F (175°C)Equipment: 9x13-inch baking dish

  2. In a medium bowl, whisk together semolina, all-purpose flour, baking powder, cinnamon, and salt until evenly combined.

    Equipment: medium bowl, whisk

  3. In a large mixing bowl, beat butter and sugar with an electric mixer on medium-high speed for 3-4 minutes, until light and fluffy.

    Equipment: large mixing bowl, electric mixer

  4. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

  5. Mix in yogurt, vanilla extract, and orange zest on low speed until just incorporated.

  6. Add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined—do not overmix or the cake will be tough.

    Equipment: spatula
    Tip: Overmixing develops gluten and makes the cake tough—stop when you just see no dry flour

  7. Spread the batter evenly into the prepared baking dish, smoothing the top with a spatula.

    Equipment: spatula

  8. Sprinkle sliced almonds over the top if using.

  9. Bake for 35-40 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean.

    350°F (175°C)
    Tip: The cake should be golden brown and spring back when gently touched

    10. Make the Honey Syrup

  10. While the cake bakes, combine water, sugar, honey, cinnamon stick, and orange peel strips in a medium saucepan.

    Equipment: medium saucepan

  11. Bring to a boil over medium-high heat, stirring frequently until the sugar fully dissolves.

  12. Reduce heat to medium-low and simmer for 10 minutes, until the syrup is slightly thickened and aromatic.

    Tip: The syrup should coat the back of a spoon when ready

  13. Remove from heat and discard the cinnamon stick and orange peel.

    14. Finish the Cake

  14. The moment the cake comes out of the oven, use a wooden skewer or fork to poke holes all over the surface, spacing them about 1 inch apart.

    Equipment: wooden skewer, fork
    Tip: The more holes, the more syrup soaks in—don't be shy

  15. Immediately pour the hot honey syrup slowly and evenly over the hot cake, allowing it to soak in gradually.

  16. Let the cake cool completely at room temperature for at least 2 hours—it will absorb most of the syrup as it cools.

  17. Dust lightly with ground cinnamon just before serving.

Notes

Storage

Keep covered at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days. The cake stays moist thanks to the syrup. Bring to room temperature or warm slightly before serving for the best texture.

Hot-on-hot technique

The cake and syrup must both be hot when combined. This is what allows the syrup to soak through evenly rather than pooling on top. Don't skip this step—it's the difference between a soggy top and a perfectly saturated crumb.

Dairy-free option

Replace butter with olive oil (equal amount) and use dairy-free yogurt. Olive oil adds a subtle fruity flavor that complements the honey and is more authentically Mediterranean.

Nut-free option

Omit sliced almonds for a nut-free version. The cake is just as delicious without the crunch—or try toasted sesame seeds for a different take.

Semolina texture

Semolina gives this cake a slightly grainy, tender crumb that's distinct from all-purpose flour alone. It's what makes this authentically Greek. Don't substitute with cornmeal—it's not the same.

Make ahead

This cake actually improves after sitting overnight, as the syrup fully penetrates the crumb. Make it a day ahead for the best texture.

IBD Considerations

Diet Protocol Compliance

How this recipe fits common IBD dietary approaches

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