Slow Cooker Orange, Pistachio and Honey Cake
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5 from 1 vote

Slow Cooker Orange, Pistachio and Honey Cake

A cake with Moroccan flavours of orange, pistachio and honey with an orange syrup
Course Baking
Cuisine British
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8
Calories 384kcal
Author Lucy Allen | BakingQueen74



  • 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


  • Melt the butter and leave it to cool.
  • 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.
  • Fold in the flour (sift it in), chopped pistachios 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.
  • 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.


Calories: 384kcal | Carbohydrates: 42g | Protein: 6g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 122mg | Sodium: 166mg | Potassium: 162mg | Fiber: 1g | Sugar: 25g | Vitamin A: 630IU | Vitamin C: 0.6mg | Calcium: 30mg | Iron: 1.7mg