Greek honey cake with sesame

Ingredients for 1 servings:

• 80 g honey
• 50 ml olive oil or rapeseed oil
• 25 g butter
• 15 g lemon juice
• 1 tsp lemon zest (organic lemon)
• 225 g milk
• 175 g flour
• 1 packet of baking powder
• 125 g soft wheat semolina
• ¼ tsp nutmeg
• ½ tsp cinnamon
• 4 egg whites, cold
• 1 pinch of salt
• 15 g black sesame seeds
• 35 g white sesame seeds
• 95 g honey
• 60 g lemon juice

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 12 hours 50 minutes

fine cake for protein utilization

Preheat oven to 200°C. Sift the flour. Mix well with semolina, baking powder, nutmeg, and cinnamon. Heat the honey, oil, butter, lemon juice, lemon zest, and milk. Gradually stir in the flour mixture with a hand mixer. Beat the egg whites with a pinch of salt until stiff and carefully fold into the batter. Line the bottom of a 24cm springform pan with baking paper and lightly grease the sides. Pour in the batter and sprinkle with the sesame seeds. Bake the cake for 20 minutes. Then turn off the oven and let the cake stand for another 10 minutes. Do the skewer test! Heat the honey and lemon juice for the glaze. Remove the cake from the oven, let it cool slightly, pierce it several times with a skewer, and carefully drizzle with the honey-lemon mixture. The sesame seeds will sit very loosely on the batter, but will be adhered to the honey glaze. Leave the cooled cake covered overnight to let it stand.