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HomeFood & drinkCatherine Fulvio's Pistachio and Orange Cake

Catherine Fulvio's Pistachio and Orange Cake

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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.
Recipe shared by soFeminineTeam
Advice: This recipe was take from Catherine Fulvio's new stunning cook book Eat Like an Italian. Want to know more about Catherine? Check out her website www.ballyknocken.com

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