Pistachio honey cake

Prep 0 h : 30 m
Cook 1 h : 0 m


  • Honey syrup

    270g honey, extra

    150g caster sugar

    1 tbsp apple juice

    1 tbsp lemon juice

    Pistachio honey cake

    125ml olive oil

    2 eggs

    155g ricotta cheese

    300g self-raising flour

    1/2 tsp each ground cinnamon, nutmeg and clove

    35g shelled unsalted pistachio


  • To make honey syrup: Stir honey, sugar, apple and lemon juices in small saucepan over heat until sugar dissolves; bring to the boil. Reduce heat, simmer, uncovered, 2 mins. Cool 20 mins.

    Meanwhile, preheat oven to 150°C.

    Grease 14cm x 21cm loaf pan; line base and two long sides with baking paper.

    Combine oil, eggs and cheese in large bowl; stir in sifted dry ingredients and cooled honey mixture.

    Spread mixture into pan; sprinkle with nuts.

    Bake cake about 1 hour.

    Turn cake, top-side up, onto wire rack.

    Drizzle with extra honey; cool before cutting.