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Fig and orange syrup pistachio cake
Fig and orange syrup pistachio cake
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Indulge in a gluten-free fig and pistachio cake topped with figs and orange syrup.
Ingredients:
  • Melted butter, to grease
  • 40g (1/3 cup) pistachio kernels
  • 4 eggs, separated
  • 70g (1/3 cup) caster sugar
  • 125ml (1/2 cup) fresh orange juice
  • 80g (1/2 cup) polenta (cornmeal)
  • 110g (2/3 cup) gluten-free self-raising flour (Orgran brand)
  • 250ml (1 cup) honey
  • 125ml (1/2 cup) orange juice
  • 20.00 ml finely shredded orange rind
  • 5 fresh figs, halved, each half cut into 3 wedges
Instructions:
  • Preheat your oven to 180°C, then generously brush a 22cm round cake pan with melted butter to grease, and line the base and sides with non-stick baking paper.
  • Add pistachios to a food processor and pulse until finely ground.
  • Whisk egg yolks, sugar, and orange rind with an electric beater until thick and pale. Mix in orange juice and polenta. Fold in flour and pistachios until combined.
  • Whisk the egg whites with an electric beater until soft peaks form. Gently fold half of the egg whites into the polenta mixture, then fold in the rest.
  • Transfer the mixture into the prepared pan and bake in the preheated oven for 30 minutes, or until it turns a beautiful golden brown and a skewer inserted into the center comes out clean. Take out from the oven.
  • In a saucepan over medium heat, combine honey, orange juice, and orange rind, stirring until warmed.
  • Invert the cake onto a wire rack set over a baking tray. Drizzle half of the syrup over the cake. Combine the figs with the rest of the syrup in the saucepan and allow to cool.
  • When ready to enjoy, slice the cake into 10 uniform pieces. Garnish each slice with fresh fig wedges and a generous drizzle of the remaining syrup.

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