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Pistachio Cake with Honey Syrup

Pistachio Cake with Rowse Honey Syrup

Brought to you by: Rowse
    8 serving

Prep time:

Cook time:

Serves: 8

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.
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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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