Orange Blossom Honey cake with pistachios

Orange Blossom Honey Cake with Pistachios


  • 5 large free range eggs
  • 1 cup Greek yogurt
  • 2 cups granulated sugar
  • 5 tbsp almond meal
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1 ¼ cup all-purpose flour
  • 1 cup coarse semolina or wheat germ
  • 2 tsp baking powder
  • ¾ cup extra virgin olive oil
  • Handful shaved almonds for topping, optional

Honey Pistachio Syrup:



  1. Preheat the oven to 180ºC.
  2. Grease a 9 x 13 baking pan with butter and dust with flour.
  3. Place all the cake ingredients (except the shaved almonds) in a large mixing bowl and stir.
  4. Pour the batter into the prepared baking pan and spread evenly.
  5. Bake for 25 to 30 minutes or until golden.
  6. Remove and let the cake completely cool.
  7. Once the cake has cooled, prepare the honey syrup.(Note: The syrup needs to be hot when you pour it on the cooled cake).
  8. Toast the pistachios in a pan over low to medium heat. Once they start to brown, stir in the Pure Peninsula Orange Blossom Honey.
  9. Add the orange juice and lemon juice and boil for 1-2 minutes.
  10. Use a skewer to create holes in the cake and pour the honey pistachio syrup all over the cake.
  11. Sprinkle the pistachios and shaved almonds on top of the cake.
Tags: Recipes, Snacks