IvanEats recipe
Pistachio Honey Cake
Cooking for
12
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Ingredients
Main
For the Dish
To Serve
Method
- Mix all the cake ingredients together by hand with a whisk until you have a smooth batter.
- Grease a 24 × 34 cm (9 × 13 inch) oven-safe dish with 1 tbsp of olive oil, then add semolina and coat the dish so the cake does not stick.
- Pour the cake batter into the dish and spread it evenly.
- Bake in the oven at 180°C (175°C) for 30–35 minutes, or until set and golden. Test by inserting a cake stick or toothpick into the center. If it comes out clean, the cake is ready.
- Let the cake cool completely.
- Crush the pistachios and hazelnuts slightly in a mortar, leaving some pieces whole. Toast them lightly in a frying pan.
- Add honey to the pan along with lemon juice, orange juice, and white wine if using. Stir and let the syrup thicken slightly.
- Poke small holes all over the cooled cake with a knife.
- Pour the nut syrup evenly over the cake and let it soak for 1 hour.
- Slice the cake and serve with Greek yoghurt mixed with a little honey, topped with blueberries. Enjoy!
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