Pistachio syrup cake

I REMEMBER watching Masterchef a few years ago and in one of the master classes, Lorraine Pascale made a cake and brushed it with syrup.
It’s something I started doing to from time to time and it keeps them deliciously moist.
This recipe takes it a step further and the result is equally scrummy. The tip is to make sure you don’t flood your cake with too much syrup as it will make it soggy. You can experiment with some other flavours too if you wish, but the rosewater, cherry and pistachio combination is subtle and refined, perfect for an afternoon tea or dessert.

Pistachio syrup cake Photo Nicole Fuge / Sunshine Coast Daily


1 ½ cups self raising flour
4 eggs
4 tablespoons agave syrup or honey
150g cherry jam
2 tablespoons milk
30g pistachios
1/2 cup water
2 teaspoons rosewater

Preheat the oven to 180°C and line a medium cake tin with baking paper.
In a small saucepan, heat the water, rosewater and 2 tablespoons of the agave syrup or honey until dissolved. Allow to simmer to reduce to a syrupy consistency. Set aside.
In a medium mixing bowl, put the self raising flour, eggs, 2 tablespoons or agave syrup or honey and milk and stir until well combined. Gently stir in the jam until it’s combined, but the mixture is still marbled.
Pour the mixture into the prepared pan and sprinkle the pistachios on top. Bake for 40 to 50 minutes, until golden and springy to touch.
When the cake is cooked, remove from the oven and allow to cool for five minutes. Carefully remove from the tin and put onto a wire rack.
This next part can be a bit messy, so put a sheet of baking paper under the wire rack to catch any syrup. Take the rosewater syrup and spoon over the cake, make sure you get all of the cake but don’t soak it. You don’t have to use all of the syrup. Allow to cool before cutting to serve.


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