Greek Sweet Honey & Pistachio Cake

Greek Cake 5

The Spring weather is in its usual state of confusion at the moment, what’s this? Sunshine?! Oh wait… it’s raining again. But saying that, I am certainly enjoying the bursts of sunshine that are coming our way, and I’m starting to dream of the upcoming coastal visits and BBQs in our little garden. So when Jaclyn Craig, of the lovely lifestyle blog Bumpkin Betty, set her new theme for this month’s baking club, I knew I wanted to go for a bake with a sunny vibe.

Jaclyn started her baking club earlier this year and it’s a lovely group that is already starting to build. She sets a theme each month, and then we upload our pictures and chat about our bakes in our Facebook group.  If you’d like to know more and perhaps join (which of course you do!), have a little read here. For April’s theme, it’s Travel Delicacies. Normally my go-to would be something Italian, but I fancied giving this Greek cake a try in all its summery loveliness. For me, this cake is best served warm, with a dollop of Greek yoghurt and some strawberries.

Also, do have a read Jaclyn’s fab write up on April’s BB Baking Club here.


S x

More info: Jamie Oliver’s other Greek recipes, Instagram and Twitter.

Recipe from Jamie Does… by Jamie Oliver

Serves 10



5 large free-range eggs

225ml Greek yoghurt

225g caster sugar

75g ground almonds

Zest of 1 lemon

Zest of 1 orange

150g plain flour, plus extra for dusting

200g semolina

2 tsp baking powder

200ml mild olive oil, plus extra for greasing


150g shelled pistachios, roughly chopped

150ml runny honey

Juice of ½ lemon

Juice of ½ orange

To serve

Greek yoghurt

Strawberries, chopped

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  1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease a 22cm x 29cm cake tin (I used a 28cm round tin, it worked well but took a little longer to bake) with a little olive oil, then dust with a bit of flour and shake the tin round to coat the bottom and sides. Mix all sponge ingredients together in a large bowl, and then pour in the sponge mixture into your tin and use a spatula to spread it evenly.
  2. Put the cake into the oven to bake for about 25 to 30 minutes (mine took around 40 minutes), until golden and cooked through. To check, stick a skewer into the centre of the cake and if it comes out clean it’s done. Put it to one side to cool for about half an hour.
  3. When you’re ready to serve your cake, toast the pistachios in a dry pan over low to medium heat until they start to become golden brown and smell delicious. Add the honey to the pan and stir everything through. Squeeze the orange and the lemon juice into the pan and then boil for 1 or 2 minutes until it becomes syrupy and thick.
  4. Stab the cake all over with a small knife or skewer to create little holes for the syrup to sink in to. While it is still in the tin, pour the pistachios and syrup all over the top and use the back of a spoon to spread it out evenly. It will look a bit runny but if you leave it for about 15 minutes the syrup will be soaked up.
  5. While still slightly warm, slice your cake and serve it with some chopped strawberries and Greek yogurt. Summer in a cake!

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  1. April 27, 2016 / 8:52 pm

    It’s times like these I WISH I didn’t have a nut allergy! This looks so so delicious. #bbbakingclub all the way! And I LOVE the new blog! Congratulations, it looks cracking.
    Betty x
    The Betty Stamp

    • aladybakes
      April 27, 2016 / 9:58 pm

      Aww thank you so much Betty! x

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