Flour­less pis­ta­chio orange cake

Australian Women’s Weekly NZ - - CONTENTS -


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.

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