Greek Style Honey and Pistachio Cake


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


Pre-heat your oven to 180°C / 350°F.
Mix all the cake batter ingredients together until smooth. This is quite a loose batter so it’s easy to do by hand.
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.
Allow your cake to cool completely before making the syrup.
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.
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.


'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.....




Tuesday, August 5, 2014 - 7:59am


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