Name: Pistachio honey cake
Cook time: 90 min
Total time: 90 min
Yield: 10
Ingredients: Honey syrup; 3/4 cup (270g) honey; 2/3 cup (150g) caster (superfine) sugar; 1 tablespoon brandy; 1 tablespoon lemon juice; 1/2 cup (125ml) olive oil; 2 eggs; 155 gram ricotta cheese; 2 cup (300g) self-raising flour; 1/2 teaspoon each of ground cinnamon, nutmeg and clove; 1/4 cup (35g) shelled unsalted pistachio nuts; 1 tablespoon honey, extra

Ingredients

Honey syrup

3/4 cup (270g) honey

2/3 cup (150g) caster (superfine) sugar

1 tablespoon brandy

1 tablespoon lemon juice

1/2 cup (125ml) olive oil

2 eggs

155 gram ricotta cheese

2 cup (300g) self-raising flour

1/2 teaspoon each of ground cinnamon, nutmeg and clove

1/4 cup (35g) shelled unsalted pistachio nuts

1 tablespoon honey, extra

Method

1.Stir honey, sugar, brandy and juice in small saucepan over heat until sugar dissolves; bring to the boil. Reduce heat, simmer, uncovered, 2 minutes. Cool 20 minutes.

2.Meanwhile, preheat oven to 150°C. Grease 14cm x 21cm loaf pan; line base and two long sides with baking paper.

3.Combine oil, eggs and cheese in large bowl; stir in sifted dry ingredients and cooled honey mixture. Spread mixture into pan; sprinkle with nuts.

4.Bake cake about 1 hour. Turn cake, top-side up, onto wire rack. Drizzle with extra honey; cool before cutting.

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