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Pistachio and Orange Cake with Orange Syrup and Mint Sugar

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 


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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