Honey, Orange and Pistachio Cake

Honey, Orange and Pistachio Cake

Guaranteed to sweeten up your day, and your palette, this vibrant cake is a great choice if you are looking for something a little different from your more traditional Victoria sponge cake. Easy to make and delicious with a taste of the Mediterranean.

To make it gluten-free, use a flour alternative such as polenta. We have used olive oil instead of butter to make it dairy-free. We also recommend using honey as an alternative to sugar in order to make it refined-sugar-free.


  • 175 ml Necta & Hive honey (plus 50ml for the glaze)
  • 200g flour (or fine polenta)
  • 200g pistachio kernels ground or chopped finely (plus 50g for decoration)
  • Zest and juice of 1 orange
  • 4 eggs
  • 200 ml olive oil


  1. Pre-heat oven to 180 degrees (350F/gas mark 4) Grease a cake tin or line with baking paper.
  2. Mix the flour/polenta with the pistachios and orange zest in a large bowl.
  3. Whisk the eggs, honey, olive oil and the juice from the orange together in another large bowl.
  4. Pour the wet ingredients into the dry ingredients and mix thoroughly until it is all combined into one cake mixture.
  5. Pour the mixture into a greased/lined tin and cook in the oven for 30 minutes, or until the top turns golden.
  6. Pour the extra honey over the cake just before it is ready to come out.
  7. Wait for at least 15 minutes and then remove the cake carefully and place on a plate or cake stand. Decorate with the remaining pistachios and orange zest.
Don’t forget to share your honey creations with us for a chance to be shared on our social media channels!