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Orange and Pistachio Cake
By Andy | March 23, 2009
Orange and Pistachio Cake
Serves 10
Prep time : 7 minutes
Cooking time : 2 hours 40 minutes
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Ingredients
2 large navel oranges.
1 cup pistachio nuts.
1 teaspoon ground cinnamon.
1 cup almond meal.
1 teaspoon baking powder.
6 eggs.
1 cup caster sugar.
The juice of 2 large oranges, extra.
3/4 cup caster sugar, extra.
3 cinnamon sticks.
Double cream, to serve.
Method
Place a saucepan over medium heat and add oranges and enough cold water to cover.
Bring to the boil, then reduce heat to low.
Cover and simmer for 90 minutes, topping up with water if required, to keep the oranges covered.
Drain, and leave to cool to room temperature.
Preheat oven to 170 C.
Grease and line a 22cm springform pan.
To the bowl of a food processor add the pistachios and process until chopped finely.
Transfer to a large bowl and add cinnamon, almond meal and baking powder. Stir to combine.
Cut the cooled oranges in half and remove any seeds.
Place in bowl of the food processor and process until smooth.
Add eggs and sugar, and process until well mixed.
Pour the orange mixture into the pistachio mixture and combine.
Pour into prepared pan and bake for 60 to 70 minutes, until a skewer comes out clean when inserted into the centre of the cake.
Combine 150ml of orange juice and extra caster sugar in a small saucepan.
Break the cinnamon sticks in half, and add to the saucepan.
Over medium-high heat, bring to the boil.
Reduce the heat to low and simmer for 10 minutes.
Strain.
Serving
Drizzle syrup over cake, and serve with cream.
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Topics: Other Snacks, Sweet Snacks | No Comments »
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