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.