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Origin of dish:
Italy
Type of cooking:
Oven
Preparation time: 15 minutes
Cooking time: 40 minutes
Ingredients (serves 8 people) :-160g pistachios, lightly toasted
-220g butter, softened
-200g caster sugar
-3 eggs
-1 orange, zest and juice
-125g self-raising flour
-1 tsp baking powder
-3 tbsp milk, as required
For the glaze:
-150g caster sugar
-1 orange, zest and juice
-2 tbsp water
-4 tbsp roughly chopped pistachios
-1 orange, zest only, to decorate
-natural yoghurt, to serve Method: Preheat the oven to 160°C/fan 140°C/gas 3. Lightly butter a 23cm springform cake tin and line the base with parchment paper.
Place the toasted pistachios into a food processor. Blend until smooth and set aside.
In a bowl, cream the butter and sugar together until pale and fluffy. Add the eggs one by one, followed by the orange zest and juice.
Fold in the self-raising flour, baking powder and the ground pistachios. If the mixture is too stiff, add a little milk.
Pour the batter into the cake tin and spread the top evenly with a spatula. Bake for 30– 35 minutes, or until an inserted skewer comes out clean.
Leave in the tin for 5 minutes before transferring to a cooling rack.
In the meantime, to make the glaze, place the sugar, orange zest and juice and water in a small saucepan.
Bring to the boil, reduce the heat and allow to simmer for 5–6 minutes, until the syrup thickens.
Add the pistachios and simmer for 1 minute more. Remove from the heat and allow to cool.
Place the cake on a plate and drizzle the glaze over. Decorate with orange zest and serve with natural yoghurt. |
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Recipe shared by soFeminineTeam
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