Recipes
Honey and Pistachio Cake
June - 8 - 2017
8
Preparation: -
Cooking: 75
Recipe by, Ola Abdel Monem - Food Blogger, Founder of Dr. Ola’s Kitchen and Cooking Doctors
8
Preparation: -
Cooking: 75
Ingredients
For the Cake Batter
- 225g caster sugar
- 75g ground almonds
- 150g plain flour
- 200g semolina
- 1 tsp baking powder
- A pinch of salt
- Zest of one lemon
- Zest of 2 oranges
- 225gr plain yogurt
- 5 large eggs
- 200ml olive oil
For the Pistachio syrup
- 150gr pistachios
- 100ml honey
- Juice of one lemon
- Juice of two oranges
Method
- Pre-heat your oven to 180°C
- 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.
- Allow your cake to cool completely before making the syrup.
- 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.
