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.