Pistachio and Orange Cake with Orange Syrup and Mint Sugar. Smothered in orange syrup, this delicious cake makes for the ultimate gluten-free treat.
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.
