This sweet honey and pistachio cake is delicious and served with loads of nuts on top. If you can get your hands on the bright green pistachio that would make it look even better, but normal pistachio work as well!

Honey pistachio cake | insimoneskitchen.com

Honey and pistachio cake

The recipe for this delicious cake comes from the book by Jamie Oliver with the name Jamie Does… I think I must have just about all of Jamie’s books with the exception of some of the newer ones. But I love his recipes and this honey and pistachio cake is another winner.

You make a honey syrup which your pour over the cake and which makes it super moist and delicious. The added bonus is also that the cake stays moist for longer than your average cake. So that’s a plus for sure!

Honey pistachio cake | insimoneskitchen.com

Make it into a sheet pan

I think if I remember correctly Jamie planned for this cake to be baked in a rectangular baking sheet, but I went with a spring form and that dramatically changed the baking time. I might have to remake the cake and try it with a rectangular shape for next time. I think that will work even better. If you do also bake the cake in a round tin, make sure to add some baking time to the recipe.

I did not check the cooking of the cake properly and ended up with a somewhat underdone middle of the cake. My mistake but it’s good to double check that you’re cake is cooked through. No matter what shape of baking tin you use. That should always be your number one priority.

I’ve had my fair share of failed cakes just because I did not check it properly

How to check if your cake is done

But how do you check if your cake is cooked all the way through? You need a long wooden skewer for that. Preferably with a point on one end. You carefully insert the skewer into the cake in several places. The middle of the cake is the most important one, as that is usually the part that is cooked last. But I test it in several different places.

Honey pistachio cake by Jamie Oliver | insimoneskitchen.com

Letting it cool

For this honey and pistachio cake I only checked it in one spot and that turned out to be the wrong spot. So make sure to test it properly. Then once it is out of the oven let it cool for at least 10 minutes before you take it out of the tin. Taking it out too soon might also mean that the honey and pistachio cake will break.

Adding the honey syrup

Once the cake is cooled you brown your pistachio nuts and add the honey to the pan. Squeeze the juice out of the oranges and lemon and let it thicken slightly before you add everything on top of the cake. As you can imagine all those nuts are pretty heavy so if your cake is not cooked properly it will start to sink in the middle (as mine did!)

Once you add the honey syrup it will look a bit messy but the honey syrup will soon be soaked into the honey and pistachio cake!

Also try these delicious pistachio and raspberry cakes.

honey pistachio cake

Sweet honey and pistachio cake

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Deliciously moist to the pouring of the honey over the cake.
Decorative clock showing preparation time
Prep time 10 minutes
Cooking time 35 minutes
Total time 45 minutes

12 people

Ingredients

  • 5 large eggs
  • 225 ml greek yogurt
  • 225 g caster sugar
  • 75 g ground almonds
  • 1 piece lemon zested
  • 1 orange zested
  • 150 g flour plus extra for dusting
  • 200 g semolina
  • 2 teaspoons baking powder
  • 200 ml olive oil mild and creamy

serving

  • 500 g strawberries hulled and roughly chopped
  • 200 g greek yogurt

Topping

  • 150 g pistachio shelled
  • 150 ml honey good quality and runny

How to make the honey and pistachio cake

  • Preheat the oven to 180˚ C (350˚F). Mix all sponge ingredients together in a large bowl. Grease a cake tin of about 22 x 29 cm with a little olive, then dust with a sprinkling of flour and shake the tin about. Spoon in the sponge mixture from the bowl, scraping it all out and use a spatula to spread it evenly.
  • Put the cake into the hot oven to bake for about 25 to 30 minutes, until golden and cooked through. To check, remove from the oven and stick a skewer into the center of the cake. If it comes out clean it’s done, so put it to one side to cool for about half an hour.
  • When you’re just about ready to serve your cake, toast the, roughly chopped, pistachios in a dry pan over low to medium heat till they start to become golden brown and smell delicious. Add the honey to the pan and stir everything through. Squeeze the juice from both the orange and the lemon in the pan and then boil for 1 or 2 minutes until it becomes syrupy and thick.
  • Stab the cake all over with a small knife to create little holes for the syrup to sink in to. then pour the pistachios and syrup all over the top and use the back of a spoon to spread it out evenly. It will look a bit runny but if you leave it for about 15 minutes the syrup will be soaked up.
  • While still slightly warm, slice your cake and serve it with some chopped strawberries and greek yogurt on the side

Nutrition Information per portion

Calories: 543kcal | Carbohydrates: 67g | Protein: 14g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 114mg | Potassium: 353mg | Fiber: 4g | Sugar: 39g | Vitamin A: 197IU | Vitamin C: 36mg | Calcium: 133mg | Iron: 3mg

Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist