Honey and Pistachio Cake

Honey and Pistachio Cake

By Jamie Oliver
Selected by “Nerd Consultant” Calvin

I love this cake it comes in so handy and it’s easy to do cause there’s no faffing about with the ingredients. Jamie Oliver featured it  in the Jamie does cookbook and in on one of my favorite food programs Jamie does Athens (which I’ve left a link to a clip from since Jamie takes you though it better than me) using the 2 main produce of the island of Aegina which I have been lucky enough to travel to and have done it with produce from the island itself including the last post diagnostic support group meeting.

– For the Sponge

5 large free-range eggs
225 ml Greek Yoghurt
225 g caster sugar
75 g ground almonds
zest of 1 lemon
zest of 1 orange
150g plain flour
200g semolina
2 teaspoons baking powder
200ml mild olive oil

– For the Syrup Topping

150 g pistachios
150ml runny honey
juice of 1 orange
juice of 1 lemon


  1. Pre heat an oven to 180C and grease a square cake tin with a drizzle of mild olive oil and a little bit of flour and spread it round and make sure you save back the amount of both ingredients.
  2. In a bowl, crack in the eggs (no need to seprate yolks from whites) and add in all the sponge ingredients and mix together with a wisk. Don’t throw away the orange or lemon you zest you need the juice for the syrup
  3. Place the mix in the cake tin and bake for 30 minutes.
  4. Take tray out of oven and leave to cool for 1 hour
  5. Put a pan on a medium heat and place the pistachios in the pan to toast up
  6. Add the honey to coat the pistachios and add the lemon and orange juice turn to a low heat and simmer for 5 minutes
  7. Take a knife and make stabs into the sponge and then pour the sryup and pistachios over the sponge the stabs help the syrup get into the sponge (you might want to look at the video to fully understand this one)
  8. Leave for at least 15 minutes then serve up with strawberries and Greek yoghurt


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