Cypriot Yoghurt, Pistachio and Honey Cake

This cake is surprisingly light and fluffy, but utterly quenching at the same time. It is extremely simple and easy to make and the perfect sugar hit for a sunny and warm day. I saw Jamie Oliver making this cake with the crystal clear and serene water of Greece behind him and I couldn’t help but say “next week, I’m caking that cake.” And so here you have it, the cake that embeds the tastes of the Mediterranean and all things fresh and simple in life.

Yoghurt, Pistachio and Honey Cake

Cake

5 large eggs (at room temperature)

225ml Greek yoghurt

225g caster sugar

75g ground almonds (almond meal)

zest of 1 lemon and 1 orange

150g plain flour

200g semolina

2 level teaspoons of baking powder

200ml of mild olive oil

Syrup

150g of pistachios

150ml of honey

Juice of 1 lemon and 1 orange

Preheat oven to 180 degrees Celsius. Grease a rectangular baking dish of approximate dimensions 22x29cm, with olive oil and flour. Mix all the cake ingredients together in a large mixing bowl and pour into the baking dish. Cook until the top is evenly golden (30-45 minutes).

Cool the cake and take a knife and poke small holes all over the cooled cake.

Toast 150g of pistachios and add 150ml of honey. Add the juice form the lemon and orange. Simmer for 2 minutes.

Pour the syrup evenly over the cake and allow the cake to absorb the syrup for at least 5 minutes before serving.

Cut into nice pieces and serve with whipped yoghurt or cream and fresh strawberries (if desired). 

References:

Jamie's Food Escapes (Episode One, Athens)