Pistachio Greek Honey Cake
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 427
- Total Fat
- 15
- Saturated Fat
- 7
- Carbohydrates
- 71
- Dietary Fiber
- 2
- Sugar
- 57
- Protein
- 7
- Cholesterol
- 82
- Sodium
- 379
- Total: 3 hr 30 min (includes cooling time)
- Active: 40 min
Ingredients
Honey Syrup:
1/2 cup orange juice
1/2 cup turbinado sugar
1/2 cup Greek honey
1/4 cup lemon juice
Pinch kosher salt
Cake:
1/2 cup (1 stick) unsalted butter, melted and cooled, plus 1 tablespoon unsalted butter for greasing the pan
1/2 cup plus 2 tablespoons shelled pistachios (unsalted or lightly salted)
1 cup plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 large eggs, at room temperature
1 cup Greek honey
2 teaspoons vanilla bean paste
1/4 teaspoon almond extract
Zest of 2 oranges
1/2 cup full-fat Greek yogurt
1 tablespoon lemon juice
To Serve:
Fresh berries
Lightly sweetened whipped cream or whipped Greek yogurt
Directions
Special equipment:
a 9-inch springform pan- For the honey syrup: Add the orange juice, turbinado sugar and 1/2 cup water to a small saucepan and bring to a boil. Cook, stirring, just until the sugar dissolves, then remove the pan from the heat and add the honey, lemon juice and salt. Stir and set aside to cool.
- For the cake: Preheat the oven to 350 degrees F and line a 9-inch round springform pan with parchment paper. Grease the lined pan with the tablespoon of butter all over the sides and bottom.
- In the bowl of a food processor, add the pistachios and 2 tablespoons flour. Pulse to grind to a flour consistency.
- In a large mixing bowl, combine the pistachio flour, baking powder, baking soda, cinnamon, salt and remaining cup flour and whisk together.
- In another large mixing bowl, combine the eggs, butter, honey, vanilla, almond extract and orange zest and whisk until smooth. Add the yogurt and lemon juice and whisk until fully combined.
- Add half the flour mixture and combine gently. Add the second half and fold the batter with a spatula until just fully combined. Pour the cake batter into the prepared pan.
- Bake the cake on the center rack of the oven until a toothpick inserted in the center of the cake comes out clean or with a few crumbs attached, 40 to 50 minutes.
- Remove the cake from the oven and immediately poke it all over with a toothpick or skewer. Pour the syrup onto it. Set the cake aside to cool for 2 hours.
- Remove the side of the springform pan. Transfer the cake to a serving platter and serve with fresh berries and lightly sweetened whipped cream or whipped Greek yogurt.