Picnic

Pistachio cake with honey syrup

Name: Pistachio cake with honey syrup
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: 4 eggs; 150g/5oz caster sugar; Grated rind ½ orange; 100g/4oz coarse semolina; 100g/4oz ground almonds; 50g/2oz pistachio nuts, roughly chopped; 3 tablespoons Rowse Greek Honey; 3 tablespoons water; Juice 1 orange; 2 teaspoons orange flower or rose water; 25g/1oz pistachio nuts, sliced

30 mins to prep
30 mins to cook
Serves 8

This recipe uses:Greek HoneyWhere to buy

About

Find out how to create our pistachio cake with honey syrup with this simple recipe. A great cake to share with friends over a coffee and a catch up.

Ingredients

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Method

1
Preheat the oven to 180°C/350°F/Gas 4. Lightly butter a 23cm/9in springform tin and line the base with a circle of greaseproof paper or non-stick baking paper.
2
Whisk the eggs, sugar and orange rind in a large bowl with an electric whisk until the mixture is very thick and mousse like and when the whisk is lifted the mixture will leave a trail over the surface.
3
Gently fold in the semolina and ground almonds with a large metal spoon then the roughly chopped pistachios. Pour into the prepared tin and gently ease into an even layer.
4
Bake for 25-30 minutes until golden brown, risen around the edges and the top springs back when lightly pressed with a fingertip.
5
While the cake cooks, make the syrup by adding the honey, water and orange juice to a saucepan. Heat gently, stirring occasionally until the honey has dissolved then simmer for 3-4 minutes until syrupy. Take off the heat and stir in the orange flower or rose water and sliced pistachio nuts.
6
Leave the cooked cake to cool for five minutes then loosen the edge, remove the tin sides and base and transfer to a plate. Reheat the syrup then spoon over the top of the cake and leave to cool.
7
Chef Bee’s tip: Serve with spoonfuls of Greek yogurt.