Orange, Almond & Pistachio Cake

  • 6 eggs, separated
  • 225g + 1 Tbsp caster sugar
  • 125g ground almonds
  • 100g ground pistachios
  • finely grated zest of 3 oranges
  • Syrup:
  • juice of 3 oranges
  • juice of a lemon
  • 1 Tbsp orange flower water (optional)
  • 3 Tbsp caster sugar
  • 1 orange, to garnish
  • 75 shelled pistachios, roughly chopped

Preheat the oven to 160 fan forced (180 conventional). Grease a 23cm round spring form cake tin.

Beat (by hand os ok) egg yolks and 225g sugar until pale. Add the zest, almonds and pistachios and combine (the mixture will be quite stiff). In a seperate bowl beat the egg white and 1 Tbsp sugar with an  electric beater until soft peaks form. Stir a large spoonful of egg white into the yolk mixture and combine until the mixture loosens. Then gently fold the remaining egg white. Pour into the cake tin and bake for 60-70 mins.

Prepare the syrup. Place orange juice, lemon juice, flower water and sugar in a saucepan and boil, reduce heat and simmer for 5 mins. Allow to cool and refrigerate until ready to serve.

Cool cake completely in tin. Transfer to a serving plate and poke 4 holes in the top. Layer with slices of orange. Then drizzle over half of the sauce. Layer with pistachio nuts and drizzle over the remaining sauce.

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