Orange Cake with Pistachios


For the Cake

5 large eggs

1 cup plane Greek yogurt

2 cups sugar

5 tbsp ground almonds

zest of 1 lemon

zest of 1 orange

1 ¼ cup flour

1 cup coarse semolina (OR farina, Cream of Wheat)

2 tsp baking powder

¾ cup plus 1 tbsp olive oil

Handful shaved almonds

For the Honey Pistachio Syrup

1 1 /4 cup shelled salted pistachios

1 ¼ cup honey

juice of 2 oranges

juice of 1 lemon

For the Cake

Preheat your oven to 350.

Grease a 9" x 13" baking pan with butter and dust with flour.

Put ingredients (except almonds) in a bowl, then mix with a wooden spoon to combine.

Pour batter into the prepared baking pan and spread evenly with a spatula.

Bake for 25 to 30 minutes, until golden.

To test, insert a wooden toothpick into the cake, it should come out clean.

Remove from oven and cool completely in the pan.

For the Honey Pistachio Syrup.

Toast pistachio in a dry non stick pan over low to medium heat.

When the pistachio start to smell, stir in honey.

Add orange and lemon juice.

Bring to a boil for 1 to 2 minutes, or until nice and syrupy. (Do NOT taste, hot syrup will burn your mouth)

Stab cake to create holes for the syrup to seep into.

Pour honey pistachio syrup all over the cake.

Spread the pistachios across the top of the cake.

Sprinkle with shaved almonds.

Cut the cake into 12 to 16 squares to serve. Enjoy!
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