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    Home » Recipes » Slow Cooker Desserts

    Published on Jun 28, 2014. Modified on Oct 21, 2022 by bakingqueen74. This post may contain affiliate links. 4 Comments

    Slow Cooker Orange, Pistachio and Honey Cake

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    Jump to Recipe

    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.

    Orange and honey cake topped with chopped pistachios, on a white plate.

    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.

    Slow Cooker Orange, Pistachio and Honey Cake

    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.

    Slow Cooker Orange, Pistachio and Honey Cake

    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!

    Slow Cooker Orange, Pistachio and Honey Cake

    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.

    Orange and honey cake topped with chopped pistachios, on a white plate.

    Pin this Slow Cooker Orange, Pistachio and Honey Cake for later!

    Slow Cooker Orange, Pistachio and Honey Cake

     

    Recipe

    Orange and honey cake topped with chopped pistachios, on a white plate.

    Slow Cooker Orange, Pistachio and Honey Cake

    A cake with Moroccan flavours of orange, pistachio and honey with an orange syrup, baked in the slow cooker
    5 from 2 votes
    Print Pin Rate Save Saved!
    Course: Baking
    Cuisine: British
    Prep Time: 10 minutes minutes
    Cook Time: 2 hours hours
    Total Time: 2 hours hours 10 minutes minutes
    Servings: 8
    Calories: 384kcal
    Author: Lucy Allen | BakingQueen74

    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
    UK Measurements - US Measurements

    Equipment

    round slow cooker
    round slow cooker
    cake liners
    cake liners
    mixing bowl
    mixing bowl

    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

    Notes

    Slow cooker size: 3.5 litre.
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

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      Slow Cooker Blackberry Crumble

    Reader Interactions

    Comments

    1. Deon says

      April 19, 2015 at 8:40 am

      That looks amazing would never have thought of using a slow cooker to make a cake in! 🙂

      Reply
      • bakingqueen74 says

        April 20, 2015 at 6:38 pm

        Thanks Deon, you must try it!

        Reply
    2. Janice (@FarmersgirlCook) says

      July 26, 2014 at 6:36 pm

      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.

      Reply
    3. Lucy @SupergoldenBakes says

      July 03, 2014 at 7:30 pm

      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/

      Reply
    5 from 2 votes (2 ratings without comment)

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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