Pistachio cake with honey syrup

Pistachio cake with honey syrup

  • 30 mins to prep
  • 30 mins to cook
  • Serves 8
This recipe uses:Greek HoneyWhere to buy
a bottle of rowse greek honey


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.

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  1. 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. 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. 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. 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. 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. 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. 7

    Chef Bee’s tip: Serve with spoonfuls of Greek yogurt.

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