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


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
Recipe(s) from the same person
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

User comments

another free recipe every day

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