Forest fruits, pistachio & coconut cake

Rainy Sunday afternoons are definitely a great “excuse” for baking cakes. It’s relaxing, fun, and totally rewarding. Today we’ve tried out a delightful Middle Eastern inspired recipe by Honey & Co. It’s such an easy recipe that can be made without flour or sugar, and the results… mind blowing! Just so you know, their book is on massive sale on Amazon, so make sure you get your copy asap – it’s fabulous: Honey & Co: Food from the Middle East.

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Forest fruits, pistachio & coconut cake


  • 180g ground almonds
  • 30g ground pistachio
  • 50g desiccated coconut
  • 50g self-raising flour (optional)
  • 50ml agave syrup (or honey)
  • 150g butter (melted)
  • 3 eggs
  • 300g forest fruits (or cherries)
  • 50g chopped pistachios (for the topping)
  • 1 pinch salt
  • 20g sugar (for the topping)


Step 1
Preheat the oven to 180ºC/gas mark 5 and grease a 22cm diameter cake pan with butter.
Step 2
Mix all the dry ingredients together with the agave syrup (honey) in a bowl. Pour over the melted butter and mix in the eggs.
Step 3
Spoon the butter into the pan. Drop the forrest fruits/cherries on top (if you are using frozen fruits, spread 2-3 spoons of sugar on top and leave them to room temperature for about 20 minutes before using).
Step 4
Sprinkle the top of the cake with the roughly chopped pistachios and 20g of sugar. Bake for 25-30 minutes.
Step 5
Let the cake to cool before serving it! Bon appétit!



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