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
- 1Stir 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.
- 2Meanwhile, preheat oven to 150°C. Grease 14cm x 21cm loaf pan; line base and two long sides with baking paper.
- 3Combine oil, eggs and cheese in large bowl; stir in sifted dry ingredients and cooled honey mixture. Spread mixture into pan; sprinkle with nuts.
- 4Bake cake about 1 hour. Turn cake, top-side up, onto wire rack. Drizzle with extra honey; cool before cutting.