Greek Style Honey and Pistachio Cake

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. Try Greek-Style Yogurt with Honey and Walnuts, Pistachio Cake with Honey Vanilla Buttercream, and Fresh Apricot-Honey Sponge Cake (Russian Style) for similar recipes.

Instructions

1. Pre-heat your oven to 180C / 350F.
2. Mix all the cake batter ingredients together until smooth. This is quite a loose batter so its easy to do by hand.
3. Line your baking tin with greaseproof paper and pour the cake batter in. Place in the oven and bake for up to 50 minutes. Checking after 35. 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.
4. Allow your cake to cool completely before making the syrup.
5. Smash or chop your pistachios roughly. 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.
6. 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.