adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Orange and pistachio cake
Orange and pistachio cake
0 Likes
Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Try this deliciously whimsical upside-down cake for a fun twist on a classic dessert!
Ingredients:
  • 376.25 gm caster sugar
  • 300g orange
  • 185g butter, softened
  • 1 tsp ground cardamom
  • 3 eggs, lightly beaten
  • 225.00 gm self-raising flour, sifted
  • 125.00 ml plain flour, sifted
  • 125.00 ml finely chopped pistachio kernels, toasted
  • 65.00 gm buttermilk
Instructions:
  • Preheat your oven to 180°C (160°C fan-forced) and generously grease a 6cm-deep, 22cm round cake pan. Line the base and sides with baking paper for easy removal.
  • In a large frying pan over medium heat, melt 1 cup of sugar with 1 1/2 cups of cold water, stirring until sugar dissolves. Bring to a boil and simmer uncovered until slightly thickened, about 5 minutes. Add an orange and cook for 7 minutes, turning halfway, until tender.
  • Gently lift the orange from the syrup using tongs. Arrange the oranges in the prepared pan, slightly overlapping them. Keep the syrup for later use.
  • In an electric mixer, whip butter, cardamom, and remaining sugar on high speed for 5 minutes until creamy. Gradually add eggs one at a time, beating thoroughly after each addition.
  • Combine half of the flours, pistachio kernels, and milk until just mixed. Repeat with the remaining flours, pistachio kernels, and milk. Spread the mixture over the orange, then bake for 45 minutes or until a skewer comes out clean. Let the cake sit in the pan for 15 minutes before cooling on a wire rack. Finally, drizzle with the reserved syrup and serve.

Similar Recipes