Swine and Cheese

A passion for Pigs and Food

Honey and pistachio drizzle cake

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This recipe is adapted from one featured in this months Olive magazine, an excellent foodie magazine which we subscribe to at Dukeshill. I noticed that the ingredients comprised three of my favourite things, honey, olive oil and pistachios. Having just launched our great friend, Susie’s olive oil this month at Dukeshill, been inundated at home with eggs and having twenty or so jars of our home produced honey left it seemed the perfect recipe to try. My capricious chickens being rare breed girls produce when they want to but by goodness they’re worth the wait! You can see how yellow all our eggs are from the colour of the sponge above but then we do have the most spoilt hens in the world. They are fed on ridiculously expensive organic layers pellets and corn and are allowed to roam round an acre of orchard. We go from feast to famine but at the moment it is very much feast on the egg front. I end up giving eggs away to anyone who pops round whether they want them or not! I also wanted to use up our delicious, runny honey Neale harvested from his bees last summer before he harvests the next batch shortly.

I have doubled the quantity of honey for the size of the cake as it was much more squidgy when drenched with the delicious honey/pistachio syrup. Our lunch guests seemed to really enjoy it. In fact the photo was of Bill’s plate who I had to restrain whilst taking the photo! Perfect with some fresh English strawberries and cream or Greek yoghurt.


5 properly free range, organic eggs

225ml Greek yoghurt

225g golden caster sugar

100g ground almonds

zest of 2 oranges

zest of 1 lemon

150g plain flour

200g semolina

2 teaspoons baking powder

200ml Fino olive oil

Syrup topping

150g shelled pistachios, toasted and crushed

300ml runny honey

juice of 2 oranges

juice of 1 lemon

This is really dead easy. Just mix together all the sponge ingredients in a bowl and put in a large cake tin greased with olive oil and dusted with flour. Bake at 180′C/350′F or the top of the baking oven of an Aga for 50 mins or until an inserted knife comes out cleanly. Leave to cool slightly for 15 minutes then cut the top of the cake all over.

Meanwhile place the toasted pistachios in a dry frying pan and heat then add the honey and orange and lemon juice and bubble for two minutes. Allow to cool for 10 mins then pour the nutty syrup over the cake, still in the cake tin and leave for 30 mins to allow the syrup to be soaked up by the cake. It’s easier to serve straight from the cake tin.

Serves 10-12


Written by Sarah

May 30th, 2010 at 5:28 pm