Pistachio and Honey Cake



  • 250gr. thyme honey

  • 130gr. sugar

  • 1 tablespoon brandy

  • 1 tablespoon lemon juice

  • 100gr. Extra virgin olive oil

  • 1 teaspoon cinnamon

  • 1 pinch of salt

  • 2 eggs

  • 350gr. all-purpose flour

  • 100gr. pistachio meal

  • 150gr. anthotyros cheese (crush the cheese, using a fork)

  • 1 teaspoon clove/nutmeg powder mix

  • 1 tablespoon baking powder




  • In a saucepan, put the honey, sugar, brandy and lemon and stir continuously, until it comes to a boil. Let it cool down a little.

  • In a bowl, beat the eggs with the olive oil. Then add the flour, the baking powder, the salt, the pistachio meal, the crushed anthotyros cheese, the clove/nutmeg powder mix and the cinnamon and mix well.

  • Add the honey mixture in the bowl and stir all the ingredients together.

  • Pour the mixture into a greased, fluted cake pan.

  • Bake in preheated oven, at 200 Celsius (392 Fahrenheit), for approximately 50 minutes. You can do the "toothpick test", to check if the cake is baked.

  • When the cake is done, take it out of the oven, let it cool down a little, then flip the pan over a cooling rack, while the cake is still warm. Let it cool down completely.

  • When cool, you can dust the cake with powdered sugar.