Reviewed: Nov. 20, 2009

Lovely cake. Highly recommended.

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bakingprincess

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2009

this came out well, but was more a way to use up some honey and walnuts. it was tasty, but not spectacular. i also halved the syrup recipe; my husband ate his cake without it anyway. i might make this again for a greek-themed meal, but probably not just for pleasure.

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Oct. 21, 2009

We really like this cake. Served it at the end of a Greek meal and it was perfect. Used only half the amount of honey syrup, as other reviewers suggested, and that was the perfect amount. I like this much better than baklava, and will definitely make it again. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Oct. 6, 2009

It was terrible! first of all it is definetly not moist. it was hard and strangly stiky when it came out of the oven.

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sarah

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Reviewed: Sep. 25, 2009

Love this cake! Deliciously moist texture that melts in your mouth with a nutty bite. Doubled the recipe; added walnuts, almonds, lemon zest, orange juice to the batter and used an excellent syrup from a baklava recipe that I drizzled over the 10x15x1" cake pan after cutting it into diamond shapes. Even better the next day; the cake soaked up the syrup and we were addicted! Better than most coffee cakes--can be used to deliver almost any berries. Awesome RUMOR!

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: Sep. 9, 2009

Yummy! Yummy! This cake was so good. It was moist, rich and fluffy! I made it exactly to the recipe, it was easy, fast and yummy. Even the clean-up was easy. The only problem I had was trying not to eat too much!

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sciwizpc

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Boca Raton, Florida, USA

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Reviewed: Aug. 24, 2009

Very yummy! perfect for the occasion (greek dinner party). I took the suggestion to double the orange zest and halve the honey sauce. It was great and everyone loved it.

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Lisa

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Reviewed: Jul. 8, 2009

I'd give this a higher rating, but I had to make a few changes. I increased the orange zest to 1 tablespoon, doubled the cinnamon and added 1/8 teaspoon nutmeg. I also halved the syrup(the full amount would have been way too much) and added 1 teaspoon of lemon zest. The cake only needed 30 min in my oven, not 40. With these changes and how easy it is to make I'll be making this cake frequently

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honey chile

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2009

Made this for a Greek-themed dinner and it was a big hit. Absolutely delicious and the only change I made was using orange zest from a jar rather than fresh. They really do taste like baklava and are easy to make.

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shepoli

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Reviewed: May 28, 2009

I made this rich cake at Easter for my family. It was dense and super moist and incredibly delicious. One small slice was the perfect serving size.

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jeneanp

Cooking Level: Intermediate

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Reviewed: Apr. 15, 2009

Delicious! I used whole wheat flour, halved the syrup, and used smart balance 50/50 butter blend. The only thing I didn't like was that there really wasn't an orange or lemon flavor. I think I'll use OJ instead of water and cut down some of the sugar for the syrup next time!

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kimberleyayn

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Reviewed: Apr. 10, 2009

This was nice and yummy. Thanks

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wife-girl

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Tualatin, Oregon, USA

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Reviewed: Apr. 7, 2009

I really like this recipe. Easier than baklava and has a flavor of it's own. It is a smallish, moist, dense cake, but that works well because it is quite rich. I made it a day ahead. I followed the suggestions of other reviewers to double the cinnamon and add a pinch of nutmeg. I also took the suggestion to eliminate the sugar from the glaze one step further and (subbed orange blossom honey for regular) heated in the microwave for 30 seconds and then drizzled it straight from the bottle onto the individual pieces. It worked well as then people were able decide for themselves how much they wanted and it was easy for me to prep and clean up. Definitely give this one a try!

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Toasty Mama

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Reviewed: Apr. 5, 2009

I made this cake for my daughter's school project "Greek Food Day". As usual she gave me NO notice that this project was due "tomorrow" so I had no time to make Baklava and I needed something in a hurry. It worked out well because I had all the ingredients except walnuts on hand, so I omitted nuts altogether. I used fresh orange zest and it gave the cake a heavenly flavor especially with the cinnamon! I didn't have a full cup of honey so I cut the glaze recipe in half. As it turned out, the full glaze recipe would've been way too much and half was just right. I took the advice of another reviewer and didn't boil the glaze...seems strange to boil honey... and I just simmered it until the white sugar had dissolved. I was a little disappointed in how small the cake was... it didn't rise much at all which was surprising since this little 9-inch cake calls for THREE eggs, baking powder and salt. Aside from that, it was a good cake and the kids loved it. I don't know that I'll make it again, but it was very good for what I needed.

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KellyC

Cooking Level: Expert

Living In: Hamilton, Montana, USA

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Reviewed: Apr. 1, 2009

Exactly, Josie. This is good, but certainly not a replacement for Baklava - though it is slightly reminiscent. Didn't have oranges, so omitted the zest. Upped the cinnamon to 1 tsp. It is worth trying, but not enough to warrant a place in the paper recipe box.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 1, 2009

This was great. I didn't have enough honey, so I substituted 1/2 cup light karo syrup, and reduced the amount of water to 1/3 cup. I found the flavor to be just perfect, as it didn't have an overwhelming honey taste.It was nice and delicate, and I will make it again (and again) with these small adjustments. Thanks for the recipe!

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spbeaudry

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Reviewed: Jan. 13, 2009

I loved this dessert! With the syrup, it was extremely moist and had an acidic taste. It tasted rather like baklava, but was far easier to bake!

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windelbo

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Reviewed: Jan. 12, 2009

This was good and fun to try. It was a little too sweet for me, but it did remind me of Baklava, so I might make it once and a while. It was better the second day.

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mimi

Cooking Level: Intermediate

Living In: Stanwood, Washington, USA

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Reviewed: Aug. 23, 2008

This is a great recipe. I have made it several times, and I usually double the cinnamon and add a dash of nutmeg. Sometimes (I'm an idiot) I begin assembling and forget that i don't have an orange. In this case, I substitute orange juice for the milk. Not quite as good but still delicious! Definately half the sugar/honey/water at the end, though. This is a dessert I crave frequently. Thanks!

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