Jo’s Pistachio & Orange Cake

I’ve been wanting to share this rather special gluten free cake recipe for a while and yesterday I decided it was time. A friend asked us to join them for a celebration, so I offered to make dessert, giving me the opportunity to tackle the task. It is special, but it does have lots of steps to complete.

Jo’s Pistachio & Orange Cake

Orange syrup & glazed peel
Ingredients
2 oranges
1 cup sugar

Method
With a citrus peeler, peel the rind off the oranges in long strips.
Juice the oranges.
Put the juice, peel strips and sugar into a small saucepan, bring to boil and dissolve the sugar, then turn down the heat and simmer for 10 minutes till the mixture has thickened.
Strain the peel from the syrup and set both aside to cool to use on the finished cake.

Mint sugar
Ingredients
2 tbsp sugar
Handful of mint leaves, chopped

Method
Pop the sugar and chopped mint leaves into a blender and whiz till you have “mint sugar”.

Cake
Ingredients
2 oranges
6 eggs
1 cup sugar
150g almond meal
120g pistachio meal (hard to buy so make it yourself using the kitchen whiz)
1 tsp baking powder

Method
Put the oranges into a bowl, cover and pop into the microwave for 8 minutes.
Take the oranges out of the microwave, uncover and pull apart, to assist with cooling.
When cool enough to handle, take out any pips then pop the lot into the kitchen whiz to make pulp.
Heat the oven to 160 degrees.
Grease and line a 20cm springform cake tin.
Beat the eggs with the sugar, add the almond and pistachio meal, baking powder and orange pulp and mix well.
Pour the mixture into the cake tin and pop in the oven for 1 hour or till it’s cooked through.
Remove from the oven, cool, decorate and serve.

To serve
Decorate the cake with the glazed peel, syrup, mint sugar and extra chopped pistachios. In the photo, I’ve poured over a few tablespoons of the syrup then decorated it with glazed peel in the middle of the cake, the mint sugar around the edge, and the chopped pistachios in between.

Serve with creme fraiche and extra syrup.

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