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- Pistachio Cake with Rowse Honey Syrup…
Pistachio Cake with Rowse Honey Syrup
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8 serving
Prep time:
Cook time:
Serves: 8
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Ingredients
- 4 eggs
- 75g caster sugar
- 75g Rowse honey , plus 3 tbsp for the syrup
- 1 orange , half the rind grated and juice reserved
- 100g coarse semolina or polenta
- 100g ground almonds
- 75g pistachio nuts , 50g for the cake, 25g sliced for the syrup
- 2 tsp rose water, or orange blossom water
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.
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Ocado Large Free Range Eggs 6 per pack
6 per pack£1.85
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Rowse Blossom Pure & Natural Squeezable Honey 340g
340g£3
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Ocado Ground Almonds 200g
200g£2.90
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