Recipe

Pistachio honey cake

Nov 30, 1974 1:00pm
  • 1 hr 30 mins cooking
  • Serves 10
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Ingredients

Honey syrup
  • 3/4 cup (270g) honey
  • 2/3 cup (150g) caster (superfine) sugar
  • 1 tablespoon brandy
  • 1 tablespoon lemon juice
Pistachio honey cake
  • 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

Pistachio honey cake
  • 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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