Reviewed: Apr. 6, 2011

A TRULY DECADENT DESSERT. I would cut down on the honey, almost by half. I had pecans on hand and it works just as well as walnuts. Great for dinner parties or gatherings.

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Reviewer:

AJemcook

Reviewed: Mar. 29, 2011

Definitely halve the sauce. Even with a double dose it was very tasty, but too sweet for me. Rave reviews from the greek part of my family.

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Reviewer:

CartoonJunkie33

Cooking Level: Intermediate

Home Town: Tamaqua, Pennsylvania, USA

Living In: Allentown, Pennsylvania, USA

Reviewed: Feb. 25, 2011

My husband loves this recipe as he has a sweet tooth, but after the first cake I halved the syrup recipe with a quarter of the sugar and it is still delicious. I place the cake on a cake cooler and then pour the syrup over it so it does not soak up the excess.

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Reviewer:

Jennifer

Cooking Level: Expert

Living In: Bendigo, Victoria, Australia

Reviewed: Nov. 27, 2010

really excellent - I was happily surprised at how lovely this turned out. I only added the cup of honey lemon juice but no water or sugar plus this made it light and not too sweet. I didn't have any nuts but will add them when I make again (which I am going to do this Monday) Thanks!!

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Reviewer:

Debbie G

Home Town: White Rock, British Columbia, Canada

Reviewed: Nov. 25, 2010

wow. what can i say about this cake? it was amazing. i made it for thanskgiving dinner and everyone loved it. i did take the suggestion to double the cinnamon and half the syurp. it was wonderful, though i didn't think it was all the cake like, more like something you'd see in a coffee house. however it was so good i had to recomend it my uncle to make for his caffe, caffe ladro. thanks for the marvalous recipie!

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Reviewer:

djangodog96

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: Nov. 22, 2010

I halved the honey syrup and still found this dessert to be disgustingly sweet. It's like eating sponge that sopped up pure sugar water.

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Reviewer:

Cheryl

Cooking Level: Intermediate

Home Town: Catskill, New York, USA

Living In: Woodbine, Georgia, USA

Reviewed: Nov. 18, 2010

Very delicious! It's like a baklava cake. I also reduced the amount of syrup by half and was perfect. I think it would have been too sweet otherwise. I used lemon zest on the batter instead of orange.

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Reviewer:

LatinaCook

Cooking Level: Intermediate

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

Reviewed: Oct. 29, 2010

It came out so good looking I had to try not eating it! After reading the reviews I decided to put some of the honey syrup in a container just in case someone wanted their's sweeter, I tell ya its mighty sweet with all that honey and sugar, don't be worry about puddles in the cake, the cake will soak up the honey syrup

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Reviewer:

Cooking Level: Beginning

Home Town: Henderson, Nevada, USA

Living In: Twin Falls, Idaho, USA

Reviewed: Sep. 7, 2010

Loved this recipe! Really simple and wonderfully moist. I have to echo previous criticisms about the honey sauce, you need less than half what the recipe calls for, but the cake is wonderful.

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Reviewer:

Rvrfinn

Reviewed: Aug. 26, 2010

Truly delicious! Really does remind me of baklava except this is so much easier to make. Because of a walnut allergy, I use pecans that I bake about five minutes as the oven is warming up and then chop. I use an 8x11 1/2" glass cake pan which results in a height similar to baklava, so the pieces nicely soak up the honey syrup of which I use about 3/4 of the syrup recipe (with a bit more fresh lemon juice to cut the sweetness perfectly). The rest of the syrup goes into a little pitcher for anyone who wants extra. I love this recipe!

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