Ingredients:
For the sponge:
5 large eggs
225ml natural yogurt
225g sugar
75g ground almonds
zest of 1 lemon and 1 orange
150g flour
200g semolina
2 teaspoons of baking powder
200ml mild olive oil
For the topping:
150g shelled pistachios
150g Sarah’s Joyful Honey with Orange (or Sarah’s Zesty Honey with Lemon)
Method:
1. Pre-heat the oven to 180C
2. Mix all the sponge ingredients in a large bowl.
3. Grease a cake tin with a little olive oil, then dust over a sprinkling of flour and shake the tin about.
4. Spoon in the sponge mixture from the bowl and use a spatula to spread it evenly.
5. Put the cake into the hot oven and bake for 25-30 minutes, until golden and cooked through.
6. When done, remove from the oven and put it aside to cool for about half an hour.
7. When you are about to serve the cake, toast pistachios in a dry saucepan over a low to medium heat.
8. Once they start to get colour, use a rolling pin to gently crush a few of them. Add the Sarah’s Joyful Honey with Orange to the pan and give it a good stir.
9. Stab the cake all over with a small knife to create holes for the honey to sink into, then pour the pistachios and honey all over the top and use the back of the spoon to smooth and spread it out.
10. Leave for at leasst 15 minutes for the honey to be soaked up.
11. While it’s still warm, slice your cake and serve with some chopped fruit, berries and yogurt.
*Sarah Gough is founder of Sarah’s Wonderful Honey, a range of flavoured honeys.
