Greek Style Honey and Pistachio Cake
Total Steps
6
Ingredients
15
Tools Needed
1
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The Cooking CoachIngredients
- 225 grams caster sugar
- 75 grams ground almonds
- 150 grams plain flour
- 200 grams semolina
- 1 teaspoon baking powder
- pinch salt
- 1 whole lemon zest
- 2 whole orange zest
- 225 grams Greek yogurt
- 5 whole large eggs
- 200 milliliters olive oil
- 150 grams pistachios
- 100 milliliters honey
- 1 whole lemon juice
- 2 whole orange juice
Instructions
Step 1
Pre-heat your oven to 180°C / 350°F.
Step 2
Mix all the cake batter ingredients together until smooth. This is quite a loose batter so it’s easy to do by hand.
Step 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.
Step 4
Allow your cake to cool completely before making the syrup.
Step 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.
Step 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.