Sugar Free Treat: Orange and Honey Tea Cake with Pistachios

If you are trying to be good, this cake is reasonably guilt free.



This is a light textured treat with a hint of both orange and honey flavour. It is the sweetness of that honey that enables this cake to be sugar free. The pistachios on the top give it a nice crunch but if you aren’t keen, or want to reduce the costs, then you can just leave them off.

I think this is a great cake for morning or afternoon tea if you are having friends around for a visit. It makes the house smell lovely as it bakes, so that is an added bonus 🙂

The recipe came from the February 2013 issue of Super Food Ideas magazine.

Ingredients – serves at least 8:

  • 125g/4.5 oz unsalted butter, softened
  • 1/2 cup honey, plus extra for drizzling
  • 3 eggs
  • juice and finely grated zest of 1 orange
  • 1 and 1/2 cups self-raising flour
  • 1/2 cup plain (all purpose) flour
  • 3/4 cup almond meal (ground almonds)
  • 1 cup milk
  • 1/3 cup unsalted pistachio kernels, chopped


  • Heat your oven to 180C/160C fan forced/350F.
  • Spray a 23cm/9 inch spring-form pan with cooking spray.
  • Beat together the butter and honey, then beat in the eggs one at a time.
  • Mix in the juice and zest of the orange.
  • Gradually add the flours, almond meal and milk. Mix until smooth.
  • Pour the cake batter into the prepared pan, smooth the top and then scatter over the chopped pistachios.
  • Bake for 25 minutes then cover the top of the pan with aluminium foil. This will stop the top of the cake from browning too much.
  • Bake for another 20-25 minutes or until a skewer inserted into the centre of the cake comes out clean.
  • Remove from the oven and leave to cool in the pan for 10 minutes.
  • Turn out onto a wire rack to cool completely.
  • Drizzle over some extra honey just before serving.
  • Enjoy!


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One Response to Sugar Free Treat: Orange and Honey Tea Cake with Pistachios

  1. Pingback: Australia’s Biggest Morning Tea: Baking to raise funds | Recipe Adaptors

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