This Orange Pistachio Cake is bursting with sweet honey and orange flavours giving it a lovely balance between sweet and zesty. It is one of the easiest cakes to make, coming together in seconds and all you need is a whisk, no electric beater or food processor required!
When there’s a sale on produce I tend to go a little, only a little crazy. Even if I don’t need the said item I’ll still buy it. Which kind of defeats the purpose of “saving money” but let’s pretend like I am, it makes me feel better about myself.
When my local grocery store had a sale on oranges, I was over the moon (just like I am with any other sale). I grabbed as many as I could fit in the milk crate attached to my bike and off I went. After eating oranges every day they didn’t go away and the pile in the kitchen seemed like it was growing somehow, I knew I had to use them to make something else.
After eating oranges every day they didn’t go away and the pile in the kitchen seemed like it was growing somehow, I knew I had to use them to make something else.
So I took some healthy nutritious high in vitamin c fruit and turned it into a cake. But not just any cake, this cake has a wonderfully nutty texture made from ground pistachios, and full of citrus and honey flavours. Then drizzled with a honey and orange syrup after it’s baked, making the top slightly sticky and the inside super moist.
The cake has a very Middle-Eastern feel and would be perfect after a Middle-Eastern inspired dinner, or for afternoon tea, or breakfast. Let’s just say this cake is perfect any time of the day!
- 200 grams polenta
- 1/2 cup self-raising flour
- 150 grams pistachios
- 1/2 tsp baking soda
- 2 orange zest
- 3 eggs
- 3 oranges
- 1/2 cup honey
- 2/3 cup olive oil
- 3 tbsp honey
- 1 orange
Preheat oven to 180°c
Blitz 100 grams of pistachios until finely ground. In a mixing bowl mix polenta, self-raising flour, baking soda, blitzed pistachios, and orange zest.
In a separate bowl mix eggs, the juice of three oranges, honey and olive oil until well combined.
Pour the wet ingredients into the dry ingredients and mix until everything is well incorporated.
Grease cake tin and line a baking paper, pour the batter into the pan evenly. Place into the oven to bake for 30 minutes or until a skewer comes out clean.
When the cake is ready remove from the oven and leave to sit for 5 minutes whilst you make the syrup
For the syrup, mix the honey and the juice of one orange in a saucepan over medium heat until slightly reduced and thick.
Pour the syrup over the cake, crush some pistachios and sprinkle over the top. Let cool before serving.
Because the sweetener in the cake is honey it may brown quicker. If the top of the cake starts to turn brown before the cake is cooked through cover in foil.
Full video here!