Indulge in the delightful combination of zesty oranges and crunchy pistachios with this cake. Whether you’re hosting a gathering or simply craving a sweet delight, this cake will impress with its unique flavours and moist texture.
Main INGREDIENTS
- Flour
- Nuts & Seeds
Ingredients
Method
Ingredients
For the Cake:
- 2 medium oranges
- 200g pistachios, blitzed to a fine crumb
- 175g caster sugar
- 6 free-range eggs
- 50g honey
- 50g polenta (Double the amount of almond flour to replace the polenta)
- 50g almond flour
- 1 teaspoon baking powder
For the Syrup:
- 1 orange sliced thinly, or blood orange
- 50g water
- 50g caster sugar
To Serve:
- Creme fraiche or double cream plain yoghurt
- Chopped pistachios
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Method
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1Place the whole oranges in the Le Creuset Pokémon 22cm Signature Round Casserole and cover with water. Place over high heat and bring to a boil, then reduce the heat to a simmer and cook for 2 hours. Make sure the oranges are completely submerged in water during the cooking process. Remove the oranges from the water and set aside to cool. Discard the water and clean the pot.
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2Preheat the oven to 160°C/320°F/Gas Mark 3. Brush the pot with vegetable oil. Cut the cooked oranges and remove any seeds. Blend until pureed. Transfer to a large mixing bowl along with the blitzed pistachios. Place the remaining ingredients into the blender and blend on high for 1 minute.
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3Transfer to the bowl with the pistachios and orange puree. Whisk to combine and pour into the prepared pot. Bake for 30-35 minutes or until a skewer inserted comes out clean.
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4While the cake is baking, prepare the sliced oranges for the top of the cake. Place the water and sugar into a pan and bring to a boil. Add the sliced oranges and simmer over medium heat until the syrup is medium thick. Pour the syrup over the cake as it comes out of the oven and allow it to cool slightly. Top with the candied orange slices and chopped pistachios. Serve with a big dollop of creme fraiche or double-cream plain yoghurt.
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