Slow Cooker Orange, Pistachio and Honey Cake

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.

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Recipe

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 1 vote

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Course: Baking

Cuisine: British

Keyword: honey, orange, pistachio

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
• 4 tbsp runny honey
• 150 g plain 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

cake liners

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, 4 tbsp runny honey
• Fold in the flour (sift it in), chopped pistachios and orange zest.
  150 g plain 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 review and rating in the comments at the bottom of the post. If you post your creation on Instagram, tag me @bakingqueen74 or use hashtag #bakingqueen74!