Pistachio Greek Honey Cake Recipe

Pistachio Greek Honey Cake

• Difficulty: Easy
• Servings: 8 to 10
• Nutritional Information Per Serving (1 of 10): 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
• Total Time: 3 hours 30 minutes (includes cooling)
• Active Prep Time: 40 minutes

I'm incorporating ground pistachios into this classic and cherished Greek dessert because I enjoy how pistachios complement orange and honey. If you don't have pistachios, you can replace the pistachio and flour blend with 1 cup of almond flour. This cake beautifully highlights the honey's flavor and is ideal throughout the year.

Honey Syrup:

• 1/2 cup orange juice
• 1/2 cup turbinado sugar
• 1/2 cup Greek honey
• 1/4 cup lemon juice
• Pinch of kosher salt

Cake:

• 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

To Serve:

• Fresh berries
• Lightly sweetened whipped cream or whipped Greek yogurt

Special Equipment: a 9-inch springform pan

1. To prepare the honey syrup: Combine orange juice, turbinado sugar, and 1/2 cup water in a small saucepan. Bring to a boil and stir until the sugar dissolves. Remove from heat, then add honey, lemon juice, and salt. Stir well and set aside to cool.
2. For the cake: Preheat the oven to 350F (175C). Line a 9-inch round springform pan with parchment paper and grease the entire pan with the tablespoon of butter.
3. Add the pistachios and 2 tablespoons of flour to a food processor bowl. Pulse until the pistachios become finely ground to a flour-like texture.
4. In a large mixing bowl, whisk together the pistachio flour, baking powder, baking soda, cinnamon, salt, and the remaining all-purpose flour.
5. In another large bowl, beat eggs, melted butter, honey, vanilla bean paste, almond extract, and orange zest until smooth. Then mix in Greek yogurt and lemon juice until fully combined.
6. Gradually add half of the flour mixture to the wet ingredients, stirring gently. Add the remainder and carefully fold with a spatula just until combined. Pour the batter into the prepared pan.
7. Bake the cake on the middle oven rack for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
8. Right after baking, poke the cake evenly all over with a toothpick or skewer. Pour the cooled honey syrup over the cake, allowing it to soak in. Let the cake cool at room temperature for 2 hours.
9. Release the springform pan's side, transfer the cake to a serving plate, and garnish with fresh berries and lightly sweetened whipped cream or whipped Greek yogurt.