Middle Eastern pistachio and orange cake with pistachio ganache

Middle Eastern pistachio and orange cake with pistachio ganache

By
From
Cooking from the Heart
Serves
10
Photographer
Mark Roper

Ingredients

Quantity Ingredient
2 large oranges
6 eggs
250g caster sugar
250g ground pistachio nuts
1 teaspoon baking powder

For the syrup

Quantity Ingredient
1 cup caster sugar
1 orange, juiced and zested
1 coriander sprig, (optional)
3 black peppercorns, (optional)
4 cardamom pods
1 teaspoon lemon juice
1/2 teaspoon orange blossom water

Pistachio ganache

Quantity Ingredient
1/3 cup pistachio nuts
150g dark chocolate, chopped
75g unsalted butter
1 tablespoon maple syrup
extra pistachios, for garnish (optional)

Method

  1. Preheat the oven to 180°C. Butter and flour a 25 cm springform cake tin or line it with baking paper.
  2. Put the oranges in a large pan, cover with water and bring to the boil. Reduce the heat, cover and simmer for 2 hours, adding more water if necessary. Allow the oranges to cool, then de-seed. Roughly chop the oranges, skin and all, and process to a pulp in a food processor.
  3. Using an electric mixer, beat the eggs and sugar until pale and thick. Add the ground pistachios and baking powder and keep beating for a few seconds. Stop, add the puréed oranges and beat again for a few more seconds until well mixed.
  4. Transfer the mixture to the cake tin and bake for about 1 hour, covering the cake with baking paper about three-quarters of the way through to stop it becoming too dark. The cake is done when a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool in the tin.
  5. Turn the oven down to its lowest setting and start making the pistachio ganache. Spread the pistachios on a baking tray and bake for about 20 minutes without colouring. Remove from the oven and rub with a clean tea towel to remove the skins.
  6. Meanwhile, bring all the syrup ingredients to the boil in a saucepan. Reduce the heat and simmer for 10 minutes, then strain.
  7. Gently turn the cooled cake out of the tin. Pierce it all over with a skewer and pour the syrup over it.
  8. Roughly chop the pistachios and place in a heatproof bowl with the rest of the ganache ingredients. Place the bowl over a saucepan of simmering water, making sure the water doesn’t touch the bowl. Leave the mixture until the chocolate and butter have melted, then stir well for a smooth, silky, shiny ganache, studded with pistachios.
  9. Place the cake on a large, round plate and pour the hot ganache over, swivelling the plate about gently to achieve an even cover. Garnish with pistachios if desired.
Tags:
Jewish
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