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  • Serves 8
  • 35 minutes
  • Difficulty Medium
  • 13 Ingredients

35 Comments

This is one of my all time favourite cakes. I absolutely love making this for my family. It’s a delicious and indulgent cake with some bold flavours.


Ingredients (serves 8)

  • 1 1/2 cups (225g) Plain flour
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Ground cardamom and Nutmeg
  • 1 cup (140g) Unsalted pistachios, coarsely chopped
  • 180g Flora Salt Reduced
  • 1 cup (220g) Caster sugar
  • 2 tsp Finely grated lemon rind
  • 2 Eggs
  • 1 cup (280g) Greek-style yoghurt
  • 1/4 cup (60ml) Honey
  • 150g Flora Salt Reduced - icing
  • 1 1/4 cups (300g) Ricotta
  • Honey, extra, to serve

Method

  1. Preheat oven to 180°C. Grease a 20cm (base measurement) round cake pan and line the base and sides with baking paper. Combine the flour, baking powder, cardamom, nutmeg and three-quarters of the pistachio in a bowl.
  2. Use an electric mixer to beat the Flora Salt Reduced, sugar and lemon rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and gently stir to combine. Fold in the yogurt until just combined. Spoon the mixture evenly into the prepared pan and smooth the surface. Bake for 35-40 mins or until a skewer inserted in the center of the cakes comes out clean. Set aside in the pans for 5 mins before transferring to a wire rack to cool completely.
  3. Use an electric mixer to beat the honey and extra Flora Salt Reduced in a clean bowl until smooth. Fold in the ricotta.
  4. Place the cake on a serving platter. Carefully cut the cake into two halves. Spread one half of the cake with half the ricotta mixture. Top with the remaining cake and spread with the remaining ricotta mixture. Sprinkle with the lemon zest and remaining pistachio. Drizzle with extra honey to serve.

Notes

This recipe can easily serve 8-10 people. It's a rich and indulgent cake that'll have you savouring each bite.

  • A refreshing change from our rich chocolate cakes! Thanks!

    Reply

  • The pistachio, lemon zest, honey and ricotta flavour combinations sound absolutely gorgeous! I wonder if this would last well if frozen into blocks and thawed when ready to eat.

    Reply

  • I just tried this last night and YUMMMMM, I made mine into a square cake and I didn’t have enough pistachios at home, so I mixed them with walnuts and sultanas to make 1 cups worth and I absolutely love it! So delicious and the flavour is PERFECT with tea. This one is definitely going on the ‘bake again’ list!

    Reply

  • Gave this a go, mine certainly did look as pretty, but tasted fantastic!

    Reply

  • YUMM

    Reply

  • The frosting sounds delush! Thanks for sharing

    Reply

  • This cake look really pretty.

    Reply

  • Yum. This cake with the pistachios honey and yogurt sound like a brilliant combination.

    Reply

  • this is good!

    Reply

  • Yum how pretty, imagine with rose petals sprinked on top too ! Must try this!

    Reply

  • Looks amazing and sounds delicious!

    Reply

  • Gotta try this. I havent had any experience with pistachios, no idea what they taste like, but I’ll give them a go in this cake


    • Never tried pistachios? Oh no. You have missed so much. They are utterly delicious! :-)

    Reply

  • This looks really good . Thanks for sharing

    Reply

  • This looks so amazing. Very well done.
    I guess that if there is some left, it must be kept in the fridge because of the ricotta, or not?

    Reply

  • sounds totally lovely as we all love pistachios

    Reply

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