Greek Style Honey and Pistachio Cake

Ingredients

For the Cake Batter
225gr / 8 oz. caster sugar
75gr / 2.5 oz. ground almonds
150gr / 5 oz. plain flour
200gr / 7 oz. semolina
1 x tsp baking powder
A pinch of salt
Zest of one lemon
Zest of 2 oranges
225gr / 8 oz. Greek yogurt
5 x large eggs
200ml / 6.7 fl. oz. olive oil
For the Pistachio syrup
150gr / 5 oz. pistachios
100ml / 3.8 fl. oz. honey
Juice of one lemon
Juice of two oranges

Preparation

1
Pre-heat your oven to 180°C / 350°F.
2
Mix all the cake batter ingredients together until smooth. This is quite a loose batter so it’s easy to do by hand.
3
Line your baking tin with greaseproof paper and pour the cake batter in. Place in the oven and bake for up to 50 minutes. Checking after 35. I check by sliding a knife or a skewer into the middle of the cake and when it comes out clean, the cake is baked through.
4
Allow your cake to cool completely before making the syrup.
5
Smash or chop your pistachio’s roughly. Heat a non-stick frying pan on the stove and roast the nuts for a couple of minutes, add the honey and the lemon and orange juice. Stir around for a few seconds on a high heat.
6
Whilst your cake is still in the tin pierce it all over with a knife and pour over your syrup. Allow the liquid to soak into the sponge before serving.
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About

've said it before, I'm not a natural baker, but I am a natural cake eater. So, when the urge hits, I turn to those who can do it much better for my recipes and inspiration. There are some criteria upon which I insist in my cakes. For eating they need to be moist (this one is oozing with honey), with a hit of flavour (in this case citrus), and, if possible a bit of crunch (cue the pistachio nut). For making, the only criteria is that it is easy. I found this Jamie Oliver recipe and have only tweaked it a tiny bit to make it my own. I hope you enjoy it as much as I do.....

Yield:

12

Added:

Tuesday, August 5, 2014 - 7:59am

Creator:

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