Name: Gluten-free orange & pistachio syrup cakes with orange blossom cream
Prep time: 30 min
Cook time: 160 min
Total time: 190 min
Yield: 1
Ingredients: 1 orange; 375.00 ml Macadamia Meal; 3 eggs; 107.50 gm caster sugar; 62.50 ml Pistachios, chopped; 2.00 gm baking powder; 86.63 gm orange juice; 40.00 gm caster sugar; 6 cardamom pods, split; 252.50 gm thickened cream; 24.00 gm icing sugar; 3/4 tsp orange blossom water; Extra chopped Pistachios, to serve

Gluten-free orange & pistachio syrup cakes with orange blossom cream

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Prep Time:
30 minutes

Cook Time:
160 minutes

Total Time:
190 minutes

Delicious gluten-free cakes made with Sunbeam Macadamia Meal and inspired by taste.com.au.

Ingredients:

1 orange
375.00 ml Macadamia Meal
107.50 gm caster sugar
62.50 ml Pistachios, chopped
2.00 gm baking powder
86.63 gm orange juice
40.00 gm caster sugar
6 cardamom pods, split
252.50 gm thickened cream
24.00 gm icing sugar
3/4 tsp orange blossom water
Extra chopped Pistachios, to serve

Instructions:

Rinse the orange thoroughly, then simmer it in a small saucepan filled with water until soft, for about 2 hours (adding more water if necessary). Let it cool, remove any seeds, and blend in a food processor until smooth.
1. Preheat your oven to 160C/140C fan-forced and prep an 8-hole (3/4-cup/180ml) petite loaf pan by greasing and lining it with baking paper. 2. In a large bowl, mix together the orange, Sunbeam Macadamia Meal, eggs, sugar, pistachio, and baking powder until well combined. 3. Spoon the mixture into the prepared loaf pan. 4. Bake for around 40 minutes, or until the top is golden and a skewer inserted into the center comes out clean. 5. Let it rest in the pan for 5 minutes, then move it to a wire rack to cool.
Prepare the syrup by mixing all the ingredients and 2 tablespoons of water in a saucepan. Stir over medium heat until the sugar dissolves, then bring to a boil over high heat. Allow it to boil for 5 to 7 minutes until the mixture reduces and thickens to a syrupy consistency. Strain the syrup and let it cool.
For the orange blossom cream, combine the cream and sugar in a medium bowl. Whip with an electric mixer until stiff peaks form, then mix in the orange blossom water.
Enjoy the cakes warm or at room temperature, topped with the syrup, a dollop of cream, and a sprinkle of extra pistachios.

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