This slow cooker orange, pistachio and honey cake was inspired by and adapted from this recipe from Delicious magazine. I wanted to make a bigger version, use my slow cooker and add more flavour by adding an orange and honey syrup drizzled over the cake when warm.
The flavours remind me of Morocco and you can imagine nibbling a slice served with some mint tea!
Ingredients
Here’s what you will need, the measurements are in the recipe card further down:
- butter
- eggs
- caster sugar
- honey
- flour
- pistachios
- orange zest and juice
- water
Method
Melt butter. Whisk together eggs, caster sugar and honey for 5 minutes until thick.
Fold in flour, chopped pistachio and orange zest.
Stir in the melted butter.
Grease your slow cooker pot, and line it with baking paper or a cake case. Pour the mixture into the pot, and top with a little more orange zest.
Turn the slow cooker onto high, put the lid on, and cook for 1-2 hours. The cake is ready when a skewer comes out clean.
Cooking time will depend on your slow cooker so check regularly for burning.
If burnt like mine, you can trim off the edges!
While the cake bakes, make the syrup. Put the honey, water and orange juice into a small pan and heat gently. Let it simmer for a few minutes until it thickens and becomes like a syrup.
When the cake is cooling, pour the syrup over the cake and it will be absorbed in. To serve, drizzle a little more runny honey over the cake, and top with some finely chopped pistachio.
Pin this Slow Cooker Orange, Pistachio and Honey Cake for later!
Recipe
Slow Cooker Orange, Pistachio and Honey Cake
Ingredients
- 150 g butter melted
- 4 eggs
- 80 g caster sugar (superfine sugar)
- 4 tbsp runny honey
- 150 g plain flour (all-purpose flour)
- 80 g pistachios chopped finely
- Zest of an orange
For the syrup:
- 3 tbsp runny honey
- 2 tbsp water
- Juice of a large orange
To serve:
- Drizzle of runny honey
- A few pistachios chopped finely
Instructions
- Melt the butter and leave it to cool.150 g butter
- In a large bowl whisk together the eggs, caster sugar and honey with an electric whisk, for about 5 minutes until it is quite thick.4 eggs, 80 g caster sugar (superfine sugar), 4 tbsp runny honey
- Fold in the flour (sift it in), chopped pistachios and orange zest.150 g plain flour (all-purpose flour), 80 g pistachios, Zest of an orange
- Stir in the melted butter.
- Grease your slow cooker pot, and line it with baking paper or a cake case. Pour the mixture into the pot, and top with a little more orange zest.
- Turn the slow cooker onto high, put the lid on, and cook for 1-2 hours. The cake is ready when a skewer comes out clean.Cooking time will depend on your slow cooker so check regularly for burning.
- While the cake bakes, make the syrup. Put the honey, water and orange juice into a small pan and heat gently. Let it simmer for a few minutes until it thickens and becomes like a syrup.3 tbsp runny honey, 2 tbsp water, Juice of a large orange
- When the cake is cooling, pour the syrup over the cake and it will be absorbed in.
- To serve, drizzle a little more runny honey over the cake, and top with some finely chopped pistachio.Drizzle of runny honey, A few pistachios
Deon says
That looks amazing would never have thought of using a slow cooker to make a cake in! 🙂
bakingqueen74 says
Thanks Deon, you must try it!
Janice (@FarmersgirlCook) says
Oh my goodness, that looks so good! I love all those flavours, pistachios are my favourite nuts, thank you for joining me for the Slow Cooker Challenge.
Lucy @SupergoldenBakes says
I never in a million years would have thought about making a cake in the slow cooker! I love the flavours and it actually looks really, really yummy. Will have to try this (especially when I finally do up my kitchen).
Thanks so much for linking to #CookBlogShare
check out the other entries here
http://www.pinterest.com/supergolden88/cookblogshare/