I’m adding ground pistachios to this traditional and beloved Greek dessert because I love the way pistachio pairs with orange and honey. However, you can substitute 1 cup of almond flour for the pistachio and flour mixture if that is what you have on hand. This cake really lets the honey flavor shine and is perfect no matter the time of year.
| Level: | Easy |
| Total: | 3 hr 30 min |
| Active: | 40 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1/2 cup orange juice
- 1/2 cup turbinado sugar
- 1/2 cup Greek honey
- 1/4 cup lemon juice
- Pinch kosher salt
- 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
- Fresh berries
- Lightly sweetened whipped cream or whipped Greek yogurt
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 427 |
| Total Fat | 15 g |
| Saturated Fat | 7 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 2 g |
| Sugar | 57 g |
| Protein | 7 g |
| Cholesterol | 82 mg |
| Sodium | 379 mg |
Reviews
My family loved this cake. It’s a keeper
This was amazing! I definitely cut the honey by a quarter cup.
This cake is rich, dense and delicious! You definitely need to garnish with berries to counter the sweetness. I’ll be making it again for Easter family dinner. Well done GZ!
This was delicious!!! After reading some of the reviews, I did cut down the honey just a little bit. My family loved it. I will be making this again and again. Thanks GZ!!!!
This was AWESOME! Loved the texture of the ground pistachios. Could probably leave out 1/4 cup of honey if you don’t like it too sweet. I whipped heavy cream and yogurt together with very little sugar and it was perfect! So moist and the syrup was fabulous.
I would give this a 10 if I could. My family thought this was the best dessert they’ve ever had and I bake a lot. I followed the advice of a previous reviewer and set my oven at 325 for 45 minutes. I also used less sugar in the whipped cream to balance the sweetness of the honey. Purely devine!
For me, it was too sweet (and I love sweets). There is a cup of honey in the cake itself, then more honey in the syrup. I wonder if cutting back on the honey would help, though maybe that would affect the texture.
So delicious! Cooked it at 325 for 35 minutes and it turned out perfectly! 350 for 40-50 minutes made it a bit dark the first time.