Flourless pistachio orange cake
SERVES 12-16 PREP AND COOK TIME 1 HOUR 15 MINUTES (+ STANDING TIME)
This flourless cake is very dense and moist.
1½ cups (200g) shelled pistachios 3 medium (720g) oranges 2½ cups (300g) almond meal 1 cup (220g) caster sugar 1 teaspoon ground cinnamon ¼ teaspoon salt 5 eggs 1 teaspoon vanilla extract 250g butter, melted, cooled ½ cup (125ml) water 1 cup (220g) caster sugar, extra chopped pistachios, extra, orange rind and thick yoghurt or whipped cream, to serve
1 Preheat the oven to 180°C (160°C fan-forced). Grease a deep 20cm square cake pan; line the base with baking paper. 2 Process the pistachios until as finely ground as almond meal. Finely grate rind from oranges. Squeeze the juice from oranges – you will need 1 cup. Combine pistachio and almond meal, rind, sugar, cinnamon and salt in a large bowl with a balloon whisk. 3 Beat the eggs, vanilla and butter in a medium bowl until combined. Pour the egg mixture into the almond mixture; whisk until well combined. 4 Pour the mixture into the prepared pan. Bake for 55 minutes or until golden and coming away from the sides of the pan, and a skewer inserted into the centre comes out clean. If top starts to brown too much, place a piece of foil loosely over cake in the last 15 minutes of cooking. 5 Meanwhile, stir orange juice, the water and extra sugar in a medium saucepan over medium heat, without boiling, until the sugar dissolves. Bring to the boil; boil, uncovered, without stirring, until reduced to about 1 cup. Skim any froth from the surface. Adjust the water content if syrup is too strong. 6 When the cake comes out of the oven, carefully pierce the top with a skewer and pour the hot syrup over the hot cake. Leave the cake in the pan to allow the syrup to soak in. 7 Serve cake warm or cooled with extra chopped pistachios, orange rind and thick yoghurt or whipped cream.
Suitable to freeze. Not suitable to microwave.