• Easy
  • Serves 10
  • 90 mins cook

Pistachio honey cake

Pistachio honey cake
Triple tested. For your success every time.

Pistachio honey cake, pistachio recipe, brought to you by Australian Women's Weekly


Honey syrup

  • 3/4 cup (270g) honey
  • 2/3 cup (150g) caster (superfine) sugar
  • 1 tbsp brandy
  • 1 tbsp lemon juice

Pistachio honey cake

  • 1/2 cup (125ml) olive oil
  • 2 eggs
  • 155 g ricotta cheese
  • 2 cups (300g) self-raising flour
  • 1/2 tsp each of ground cinnamon, nutmeg and clove
  • 1/4 cup (35g) shelled unsalted pistachio nuts
  • 1 tbsp honey, extra


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.
This website is part of the Recipes Plus network© copyright bauer media pty limited all rights reserved
Hi there! Visiting us from ? We have a local site for you at