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Orange-Honey Cake with Pistachios
Recipes
Orange-Honey Cake with Pistachios
16 servings
about 2 hours total (Active 20 minutes)

Ingredients

    • For cake
    • 2 tablespoons + ½ cup unsalted butter
    • 1 cup sugar
    • 1 (5.3 oz) container nonfat plain Greek yogurt
    • 2 cups fine semolina
    • 1 ½ teaspoons baking powder
    • ⅓ cup unsweetened vanilla almond milk
    • 1 cup shelled pistachios
    • For syrup
    • 1 navel orange, for zest/juice
    • ¾ cup sugar
    • 1 cup honey
    • 1 ½ cups water
    • 2 cinnamon sticks (or 1 teaspoon ground cinnamon)

    Steps

      1. Prepare cake. Preheat oven to 350°F. Melt butter. Coat 9-inch cake pan (or baking dish) with 2 tablespoons butter. Combine sugar, yogurt, and remaining ½ cup butter in large bowl. Stir in semolina, baking powder, and milk.
      2. Pour batter into prepared pan and bake 40–45 minutes until skewer inserted in center of cake comes out clean. Chop pistachios coarsely, place on baking sheet, and bake 7–8 minutes until lightly toasted.
      3. Meanwhile, prepare syrup. Zest orange (1 tablespoon), then juice (¼ cup). Combine in small saucepan: zest, juice, sugar, honey, water, and cinnamon sticks. Bring to a boil on high, stirring until sugar dissolves. Reduce heat to low; simmer 4–5 minutes, stirring occasionally, until syrup thickens. Remove from heat and let stand to cool slightly, then remove cinnamon sticks.
      4. Remove cake from oven; pour warm syrup over hot cake. Let cake stand to cool completely (about 1 hour); syrup will absorb into cake as it stands. Slice cake, top slices with toasted pistachios, and serve.

    Amount per 1⁄16 recipe serving: Calories 300, Total Fat 11g, Sat Fat 5g, Trans Fat 0g, Chol 20mg, Sodium 90mg, Total Carb 48g, Fiber 2g, Total Sugar 31g, (Incl. 30g Added Sugars), Protein 5g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 4%