![a plate of food with strawberries , raspberries and whipped cream on a wooden table .](https://cdn.sanity.io/images/yg2dvvx6/production/4043741d491c753d657f7db929326e3e65c1ef70-8149x5435.jpg?fm=jpg&fit=min&h=960&w=960&dpr=1&q=80)
![Pistachio cake with honey syrup](https://cdn.sanity.io/images/yg2dvvx6/production/4ba87657d2e33d81bec55966b8d299281249a5ad-1600x1000.jpg?fm=jpg&fit=min&h=960&w=960&dpr=1&q=80)
Pistachio cake with honey syrup
![a bottle of rowse greek honey](https://cdn.sanity.io/images/yg2dvvx6/production/3536b4957bf2a04fe8c4f27084e0076327b894c3-2500x2500.png?fm=png&fit=min&h=960&w=960&dpr=1&q=80)
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.