ORANGE, CINAMMON & PISTACHIO CAKE
COOKBOOK: Super Food Ideas - July 2007
What a delicious & moist cake!
I cheated the first time and it back fired!
The oranges must be boiled and pureed, what a difference it makes to the cake!
Worth the time taken to put this cake together.
Hope you enjoy
2 large or 3 medium oranges
1 cup pistachio kernels
1 large tablespoon cinnamon
1 cup ground almonds (meal)
1 teaspoon of baking powder
1 cup of sugar
handful of flaked almonds
CINNAMON ORANGE SYPUP
2 oranges, juiced
1 cup sugar
2 cinnamon sticks
Place oranges in a saucepan. Cover with water. Bring to boil and reduce heat. Simmer gently for 1hr & 30mins. You will need to to up with water during this time. Keep your eyes on it.
Drain the pot and allow the oranges to cool to room temperature.
Preheat oven to 170C. Grease a 22cm springform cake pan. Line with greaseproof paper.
Ground pistachios in a processor. Add cinnamon, salmon meal & baking powder. Stir to combine.
Cut oranges in quarters. Remove any seeds. Place in food processor. Process until smooth and pureed. Add egg and caster sugar. Process for a further 15secs. Add orange mixture to the pistachio mixture and combine well.
Pour cake mixture into prepared pan. Sprinkle the top with flaked almonds. Bake for approx 1 hour or until cooked through. Enter a skewer through the centre and check if it comes out clean.
Allow cake to cool.
Combine 150ml of orange juice and sugar in a small saucepan. Break cinnamon sticks in half and add to the saucepan. Bring to boil stirring frequently. Reduce heat to low. Simmer for approx 8-10mins or until colour changes to a deep caramel.
Drain syrup, discard the cinnamon sticks. Drizzle syrup over cool cake.