Greek Honey Sponge Cake in the Slow Cooker
A sponge pudding with a twist! Honey takes the place of golden syrup making it quite different in taste but equally delicious. And the sponge is cooked in the slow cooker! (ok, two twists)
So we all know how amazing treacle sponge is. This version was created because I wanted to make it easier on my readers here in Greece to find all the ingredients. Golden syrup is not that easy to find, so although I adore the stuff, I thought I’d give the cake a go with some Greek honey, which is a staple in all homes. Well, I was very pleasantly surprised. The taste is different to the classic treacle sponge, but it’s just as gorgeous. In fact, it’s definitely worth trying it this way for a nice change.
The other twist with this sponge cake is the cooking method. I mean, it’s supposed to be steamed, and a lot of steamed puds need a longer time to cook, so what better way to do it than in the slow cooker? It’s ideal, as you don’t have to worry about the water bath running low, and the steam stays trapped in the stoneware. The only thing you need to be sure about is whether your pudding basin fits in the slow cooker insert. I’d say if you don’t have one, it’s a great investment as you can do all sorts of yummy things with it. (And that applies to both the basin and the appliance!) My basin is 16cm across the top and has a capacity of 850ml (to the brim) – my slow cooker is a 3.5 litre.
I don’t need to tell you what to serve your honey sponge with. It’s got to be vanilla ice cream (for summer) or, custard or clotted cream (for winter). You know what? A thought just occurred to me. I wonder what this cake would be like with a little dollop of Greek yogurt… Gah, I think I need to make another one, just to check.
Hi! My name is Eleni. I’m slightly obsessed with recipes, cooking and food in general. So what else was I to do? I started a food blog.
Oh, ‘eck that looks gorgeous! I’ve never made a pudding in the slow cooker, going to pin this to remind me to try come autumn. Thanks Eleni!
Janie x
Thanks Janie! The honey makes for an interesting change. It’s really good with ice cream so you don’t even need to wait for colder weather 😉 Let me know how it goes!
Hi Eleni, Your Greek Honey Sponge Cake recipe looks delicious but I cannot convert the grams to cup measurements. Part of your measurements are US
standard and the rest grams. Can you convert those for me?
130 gr butter + 15 gr, 130 gr brown sugar, 130 gr flour.
Thanking you in advance for your help.
Ann
Hi Ann! Thanks for your comment. I usually work in weight for the larger amounts of ingredients, and table/teaspoons for the smaller. I measured out some brown sugar and flour, and got 1/2 cup + 2 Tbs for the sugar, and 3/4 cup + 2 Tbs for the self raising flour. I’m out of butter so I can’t measure it, but after some calculations I’ve worked it out to be 1/2 cup + 1 1/2 (1.5) Tbs for the 130 grams, and 1 Tbs for the 15 grams. These are approximate but I think they should work. I’ve seen on the internet that 1 stick of butter (1/2 cup) is 110 grams, so that’s what I’ve based the math on. Hope it works out! Let me know if you like the cake!
M seeking renal and diabetic friendly slow-cooker meals and desserts.
Hello. My recipes aren’t diet specific, so you will have to check the ingredients in them to see whether or not they are suitable for your requirements. If you need any specific info about something please let me know. Many thanks for visiting!