Greek Style Honey and Pistachio Cake

Greek Style Honey and Pistachio Cake

  Ready in : 75 mins

Greek Style Honey and Pistachio Cake might be a good recipe to expand your dessert recipe box. This recipe serves 12 and costs $1.34 per serving. Watching your figure? This lacto ovo vegetarian recipe has 525 calories, 12g of protein, and 27g of fat per serving. Head to the store and pick up oz. semolina, 7 fl. oz. olive oil, 5 oz. ground almonds, and a few other things to make it today. This recipe from Foodista has 1 fans. It is a budget friendly recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 42%. This score is pretty good.

Ingredients

baking powder

baking powder

1 tsp

eggs

eggs

5 large

oz. flour

oz. flour

150 gr

oz. greek yogurt

oz. greek yogurt

225 gr

.5 oz. ground almonds

.5 oz. ground almonds

75 gr

.8 fl. oz. honey

.8 fl. oz. honey

100 ml

juice of lemon

juice of lemon

1

juice of orange

juice of orange

12

lemon zest

lemon zest

1

.7 fl. oz. olive oil

.7 fl. oz. olive oil

200 ml

orange zest

orange zest

2

oz. pistachios

oz. pistachios

150 gr

salt

salt

1 pinch

oz. semolina

oz. semolina

200 gr

oz. caster sugar

oz. caster sugar

225 gr

Cooking in Steps

  1. 1
    Pre-heat your oven to 180C / 350F.

    oven
    oven
  2. 2
    Mix all the cake batter ingredients together until smooth. This is quite a loose batter so its easy to do by hand.Line your baking tin with greaseproof paper and pour the cake batter in.

  3. 3
    Place in the oven and bake for up to 50 minutes. Checking after 3

    oven
    oven
  4. 4
    I check by sliding a knife or a skewer into the middle of the cake and when it comes out clean, the cake is baked through.Allow your cake to cool completely before making the syrup.Smash or chop your pistachios roughly.

    pistachio nuts

    pistachio nuts

    skewers
    skewers
    knife
    knife
  5. 5
    Heat a non-stick frying pan on the stove and roast the nuts for a couple of minutes, add the honey and the lemon and orange juice. Stir around for a few seconds on a high heat.Whilst your cake is still in the tin pierce it all over with a knife and pour over your syrup. Allow the liquid to soak into the sponge before serving.

    orange juice

    orange juice

    honey

    honey

    lemon

    lemon

    nuts

    nuts

    frying pan
    frying pan
    knife
    knife
    stove
    stove