Pistachio and Honey Yoghurt Cake Recipe by Cove Cake Design

Pistachio honey cake

This Pistachio and Honey Yoghurt Cake with Orange Blossom and Pomegranate is nutty, dense and incredibly moist while the fragrant orange blossom lifts the senses on dark January days. Made with spelt flour, pistachio oil and naturally sweetened with honey, it feels satisfyingly wholesome after the excesses of Christmas. Serve with a dollop of natural yogurt and a drizzle of honey for a delicious weekend treat!

Ingredients:

Pistachio Cake
– 225g white spelt flour
– 2tsp baking powder
– 100g shelled pistachios
– 2 large free-range eggs
– 250g local honey
– 250ml organic natural yoghurt
– 150ml pistachio oil (see note below)
– Finely grated zest of 1 orange

Syrup
– 100g honey
– Juice 1 orange
– 1-2tbsp orange blossom water to taste (see note below)

To decorate
– Icing sugar
– Chopped pistachio
– Pomegranate

Method:

1. Preheat the oven to 160°C (fan oven) and grease and line a 20cm cake tin.
2. Place the pistachios in a food processor and process to a coarse powder (approx. 1min).
3. Sift the flour and baking powder into a large bowl and add the ground pistachios. Mix to combine.
4. In a separate bowl combine the eggs, honey, natural yoghurt, pistachio oil and orange zest.
5. Add the wet ingredients to the dry ingredients and mix until combined.
6. Pour into the prepared tin and bake for 50-60 mins. If the top begins to brown too much cover with foil after approx. 40mins. Cake is cooked when springy to the touch and a skewer inserted into the centre comes out clean.
7. Leave to cool in the tin for 30 mins.
8. In the meantime make the syrup. Boil the honey with 100ml water until reduced by half. Add the orange juice and heat again before adding the orange blossom water.
9. Using a skewer poke holes in the top of the cake and pour over the syrup (you may not use it all).
10. Leave to cool completely and allow the liquid to absorb.
11. Before serving, dust with icing sugar and scatter with chopped pistachio and pomegranate seeds.

Note:
Pistachio oil is available in delis and recently in larger supermarkets. If unavailable substitute with olive oil. Similarly, if you cannot find orange blossom water substitute by adding the zest of another orange to your cake to increase the citrus zing!

RECIPE BY SUZANNE BRADY

Suzanne Brady Cake Cove Design Cove Cake Design was founded in 2013 by Suzanne Brady. A former scientist, with a    PhD in  Biochemistry followed by a career working for Cancer Research UK, Suzanne  discovered a  natural love of baking after becoming a full-time mother in 2008.  A keen  student, she  completed a Professional Masters Certificate in Cake Decorating, Royal  Icing and Sugar Flower  Techniques at Squires International School and a PME  Knightsbridge Diploma in Sugar  Flowers. With an eye for perfection Suzanne  subsequently honed her skills with online and  self-taught techniques. And so in 2013  Cove Cake Design, a nod to the stunning Sandycove area of Dublin where Suzanne and  her family call home, began its baking journey.

From the outset Suzanne’s ethos has been to work closely with each client, drawing on a  wide source of inspiration to create a bespoke cake unique to each occasion. With a  delectable menu reflecting the quality of ingredients sourced and the design precision with which Suzanne decorates each cake it is unsurprising that Cove Cake Design has flourished into a thriving home business whose cakes have been recognised and featured in numerous magazines and blogs from around the world.

Cove Cake Design  Cove Cake Design  Cove Cake Design

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