Orange and Pistachio Cake

Makes 1 tray

This recipe is one for the lazy baker. Not only is it minimal effort and foolproof but it also never fails to impress. Made with ground almonds and soaked in a rose syrup, it will stay moist for days!

Ingredients:

• 3 whole oranges

• 375g caster sugar

• 375g ground almonds

• 1 1/2 tsp of baking powder

• 9 whole eggs

• 1 tsp of salt

• 100g of ground pistachios

Rose syrup:

• 150g of caster sugar

• 150g of water

• 1 stick of cinnamon

• 1 tbsp of rose water

Method

Step 1: Boil oranges

Wash the 3 oranges and add to a pan, cover with cold water and bring to boil. Once boiling turn down to a simmer and cook for 1 hour, or until the oranges are soft.

Step 2: Line tin

Grease and line one medium baking tray with baking paper and set to the side.

Step 3: Make cake batter

Pre heat oven to 170oC on fan

Add the 3 cooked oranges to a blender along with 375g of caster sugar and 1 tsp of salt, blend until smooth. Once smooth add the 375g of ground almonds, 9 whole eggs and 1 1/2 tsp of baking powder, blend once more until evenly smooth and there are no lumps of ground almonds.

Step 4: Bake

Pour the cake mixture into your prepared baking tray. Bake for approximately 30 minutes, until golden in colour, when you press the top with your finger the sponge should spring back. Leave to cool at room temperature.

Step 5: Make rose syrup

Whilst the cake is cooking, let’s make the syrup. To a small saucepan add 150g caster sugar, 150g of water, 1 stick of cinnamon and 1 tbsp of rose water. Bring to a boil and then turn down to a gentle simmer. Simmer for 30 minutes.

Step 6: Finish cake

When the cake is out of the oven and still warm, spoon over the rose syrup and follow by sprinkling over 100g of ground pistachios. Once cooled completely cut into cubes and serve with greek coffee!