1. Preheat the oven to 160°C 150°C fan oven, gas mark 3. Grease and line a deep 20cm round, loose bottomed cake tin. Place the Bertolli into a medium pan with the rosemary, honey and sugar. Warm slowly over a low heat. When the recipe mixture becomes liquid increase the heat and boil rapidly for one minute. Remove from the heat and leave to cool for 20 minutes. Remove and discard the rosemary.
  2. Beat the eggs into the cooled, liquid honey mixture. Sift the flour into a large bowl. Pour in the egg and honey mixture and beat until you have a smooth, runny batter.
  3. Pour the mixture into the prepared tin and bake for 50 minutes-1 hour until the cake is well-risen and golden and a skewer pushed into the centre of the cake comes out clean.
  4. Turn the cake out on a wire rack. Warm 2 tablespoons of honey in a small pan and brush over the top of the cake. Leave to stand for 5-10 minutes and serve warm or leave to cool. Meanwhile, mix the pistachios into the yogurt and swirl over more honey to taste. Serve with the cake.

nutritional information

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  • Saturates



  • Salt



*% of reference intake of an average adult (8400kJ/2000kcal)


For the cake:

225g Bertolli spread, plus extra for greasing

1 small sprig fresh rosemary

250g clear Greek honey, plus 2 tbsp extra to glaze

100g dark muscovado sugar

3 large eggs, beaten

300g self raising flour

For the yoghurt:

500g Greek yogurt

100g pistachio nuts, roughly chopped

Greek honey, to taste