Pistachio Cake with Rowse Honey Syrup
By Rowse
Published on 04 November 2022
A light and moist sponge cake is flecked with pistachio nuts and bathed in a honey and orange-scented syrup. A great cake to share with friends over a coffee and a catch up.Time and servings
1 hrTotal time
8Servings
30 minsPrep time
30 minsCooking time
Ingredients
- 100 g of coarse semolina or polenta
- 75 g of rowse honey, plus 3 tbsp for the syrup
- 1 orange, half the rind grated and juice reserved
- 4 eggs
- 75 g of caster sugar
- 75 g of pistachio nuts, 50g for the cake, 25g sliced for the syrup
- 2 tsp of rose water, or orange blossom water
- 100 g of ground almonds
Method
Step 1
Preheat the oven to 180°C/350°F/Gas 4. Lightly butter a 23cm/9in spring form tin and line the base with a circle of greaseproof paper or non-stick baking paper.Step 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.Step 3
Gently fold in the semolina and ground almonds with a large metal spoon then roughly chopped pistachios. Pour into the prepared tin and gently ease into an even layer.Step 4
Bake for 25-30 minutes until golden brown, risen around the edges and the top springs back when lightly pressed with a fingertip.Step 5
While the cake cooks, make the syrup by adding the honey, 3 tbsp of 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.Step 6
Leave the cooked cake to cool for 5 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. Serve as it is or with spoonfuls of Greek yogurt.