Pistachio cake with honey syrup
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- FOR THE CAKE
- 4 medium eggs
- 150g caster sugar
- Zest ½ orange
- 100g coarse semolina
- 100g ground almonds
- 50g pistachios, roughly chopped
- FOR THE TOPPING
- 3tbsp Rowse Greek honey
- 3tbsp water
- Juice 1 orange
- 1-2tsp rose water, to taste
- 25g pistachios, chopped
Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 23cm springform tin, then line the base with a circle of non-stick baking paper, as well as the sides with a long strip of the baking paper.
Whisk the eggs, sugar and orange zest in a large bowl using an electric whisk until it becomes very thick and mousse-like.
Using a large metal spoon, gently fold the semolina and ground almonds into the bowl, followed by the chopped pistachios. Pour the mixture into the prepared tin and gently smooth the top with the back of the spoon to make an even surface.
Bake for 25-30 minutes until golden brown and risen, and the top springs back when lightly pressed with a fingertip.
Meanwhile, make the syrup by adding the honey, water and orange juice to a small 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 rose water and the chopped pistachio nuts.
Leave the cake to cool for 5 minutes before removing from the tin; peel off the baking paper, then transfer to a plate. Reheat the syrup, if necessary, then spoon over the top of the cake and leave to cool completely.