Name: Orange pistachio cake
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 1
Ingredients: 2 oranges; 6 eggs; 430.00 gm caster sugar; 1 1/2 tsp orange flower water(see note); 200g (2 cups) Almond Meal (ground almonds); 4.00 gm baking powder; 125.00 ml pistachio kernels, finely chopped; 82.50 ml mint leaves, finely chopped; thickened cream or Greek-style yoghurt, to serve; 1 tsp orange flower water; 82.50 ml pistachio kernels, roughly chopped

Orange pistachio cake

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Prep Time:
20 minutes

Cook Time:
120 minutes

Total Time:
140 minutes

Zesty cake made decadent with pistachios' nutty flavor.

Ingredients:

2 oranges
430.00 gm caster sugar
1 1/2 tsp orange flower water(see note)
200g (2 cups) Almond Meal (ground almonds)
4.00 gm baking powder
125.00 ml pistachio kernels, finely chopped
82.50 ml mint leaves, finely chopped
thickened cream or Greek-style yoghurt, to serve
1 tsp orange flower water
82.50 ml pistachio kernels, roughly chopped

Instructions:

In a saucepan, submerge whole oranges in cold water and bring to a boil over high heat, keeping partially covered. Once boiling, lower heat to a simmer for 45 minutes until oranges are soft. Drain and let oranges cool completely.
Preheat the oven to 180°C. Grease and line a 6.5cm deep, 22cm (base) springform cake pan. Cut the oranges into quarters, remove the pips, and place them in a food processor. Process until you have 2 cups of pulp.
In a large bowl, use an electric mixer to beat eggs and sugar until thick and creamy. Mix in orange pulp, orange flower water, almond meal, baking powder, pistachios, and mint. Gently combine ingredients with a large metal spoon. Transfer mixture to prepared pan. Bake for 50-60 minutes or until a skewer comes out clean when inserted in the center. Let the cake sit in the pan for 10 minutes, then move it to a wire rack to cool.
To make the orange flower syrup, simply heat sugar and 1/2 cup of cold water in a saucepan over medium-low heat. Stir constantly for 3 minutes until the sugar dissolves and the mixture boils. Stir in orange flower water, then simmer on low for 4 minutes. Take the saucepan off the heat, mix in pistachios, and let it cool.
Place the cake elegantly on a plate and artfully drizzle it with the aromatic orange flower syrup. Serve it with a dollop of creamy goodness, whether it be cream or yogurt.

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