Pistachio and Honey Cake

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There’s something magical about the combination of pistachios and honey. The delicate nuttiness of pistachios pairs beautifully with the floral sweetness of honey, creating a cake that feels both rustic and elegant. This recipe has quickly become one of my favorite desserts to bake at home, especially when I want something simple yet sophisticated to serve with tea or coffee.

The cake itself is soft and moist, with finely ground pistachios that give it a tender crumb and a subtle nutty flavor. A touch of yogurt or sour cream keeps it light, while the optional honey glaze adds a glossy finish and an extra hint of sweetness. Whether enjoyed as an everyday treat or served on special occasions, this cake is always a crowd-pleaser.

Why You’ll Love This Cake

  • Nutty & aromatic – finely ground pistachios give the cake a rich, earthy flavor.
  • Naturally sweetened – honey balances the sugar for a warm, floral sweetness.
  • Simple but elegant – easy to prepare yet special enough for entertaining.
  • Versatile – delicious plain or topped with the optional honey glaze.

Ingredients

  • 120 g unsalted shelled pistachios, finely ground (1 cup)
  • 100 g all-purpose flour (3/4 cup)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 115 g unsalted butter, softened (1/2 cup)
  • 100 g honey (1/3 cup)
  • 50 g granulated sugar (1/4 cup)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons plain yogurt or sour cream
  • Zest of 1 lemon (optional, for freshness)

For the honey glaze (optional):

  • 2 tablespoons honey
  • 1 tablespoon warm water
  • A few crushed pistachios for garnish

Instructions

  1. Preheat your oven to 175°C (350°F). Grease and line a 20 cm (8-inch) round or loaf pan.
  2. In a bowl, whisk together the ground pistachios, flour, baking powder, salt, and lemon zest if using.
  3. In a separate large bowl, beat the butter with honey and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and yogurt (or sour cream).
  5. Gently fold the dry ingredients into the wet mixture until just combined.
  6. Pour the batter into the prepared pan and smooth the surface.
  7. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
  9. If using the glaze, mix honey with warm water and brush it over the cake while still slightly warm. Sprinkle with crushed pistachios to finish.

Tips for Success

  • Use fresh pistachios: For the best flavor, grind shelled pistachios yourself just before baking.
  • Room temperature ingredients: Softened butter and room-temperature eggs ensure a smooth batter.
  • Don’t overmix: Gently folding the dry ingredients keeps the cake tender.
  • Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. It also freezes well.

Serving Suggestions

This pistachio and honey cake is wonderful on its own, but you can elevate it with a dollop of whipped cream or a spoonful of Greek yogurt. For a festive touch, drizzle with extra honey just before serving. It pairs beautifully with a cup of tea, coffee, or even a glass of dessert wine.

Moist, nutty, and delicately sweet, this Pistachio and Honey Cake is a timeless dessert that brings warmth and elegance to any table.