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Pistachio and Orange Cake with Orange Syrup and Mint Sugar

Smothered in orange syrup, this delicious cake makes for the ultimate gluten-free treat.

Pistachio and Orange Cake with Orange Syrup and Mint Sugar

Serves 8

Orange Syrup

1 cup orange juice

1 cup caster sugar 

Cake

2 oranges, unpeeled

6 eggs

1 cup caster sugar

1¼ cups almond meal

1 cup pistachio nuts, finely ground

1 tsp baking powder

½ cup white sugar

¼ cup chopped mint leaves, plus extra to serve

½ cup pistachio nuts, slivered 

crème fraîche, to serve

To make the orange syrup, place orange juice and sugar in a saucepan over low heat and stir until the sugar dissolves. Increase heat to medium, bring to the boil and cook for 5-7 minutes or until thickened. Set aside.

Preheat oven to 160°C. Place oranges in a large saucepan over high heat and cover with water. Bring to the boil, cover and cook for 2 hours or until very tender. Drain and cool completely.

Place eggs and sugar in a food processor and process to combine. Add oranges and process until well combined. Add almond meal, ground pistachios and baking powder and process to combine. Pour into a lightly greased 22cm spring-form tin lined with baking paper and bake for 50 minutes or until cooked when tested with a skewer.

Place sugar and mint in a food processor and pulse until combined. Place mint sugar and pistachios in a bowl and toss to combine. Place on top of the cake and serve with orange syrup and crème fraîche.

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