Fig and orange syrup pistachio cake

Fig and orange syrup pistachio cake

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Those of us who cant have gluten need not be deprived of this decadent, gourmet cake.

The ingredient of Fig and orange syrup pistachio cake

  1. Melted butter, to grease
  2. 40g (1/3 cup) pistachio nut kernels
  3. 4 egg yolks
  4. 70g (1/3 cup) caster sugar
  5. 2 tsp finely grated orange rind
  6. 125ml (1/2 cup) fresh orange juice
  7. 80g (1/2 cup) cornmeal (polenta)
  8. 110g (2/3 cup) gluten-free self-raising flour (Orgran brand)
  9. 4 egg whites
  10. 1 tbsfinely shredded orange rind
  11. 250ml (1 cup) fresh orange juice
  12. 125ml (1/2 cup) honey
  13. 5 fresh figs, halved, each half cut into 3 wedges

The instruction how to make Fig and orange syrup pistachio cake

  1. str_replace('ufeff','',Preheat oven to 180°C. Brush a deep round 22cm cake pan with the melted butter to grease, and then line the base and side with non-stick baking paper.)
  2. str_replace('ufeff','',Place the pistachio nuts in the bowl of a food processor and process until they resemble fine breadcrumbs.)
  3. str_replace('ufeff','',Use an electric beater to whisk the egg yolks, caster sugar and orange rind in a medium bowl until pale and thick. Stir in the orange juice and cornmeal. Add the flour and pistachio meal, and use a wooden spoon to stir until well combined.)
  4. str_replace('ufeff','',Use a clean electric beater to whisk egg whites in a clean, dry medium bowl until soft peaks form. Use a large metal spoon to gently fold half the egg whites into the cornmeal mixture. Fold in the remaining egg whites.)
  5. str_replace('ufeff','',Pour mixture into the prepared pan. Bake in preheated oven for 30 minutes or until golden and a skewer inserted into the centre comes out clean.)
  6. str_replace('ufeff','',Meanwhile, to make the fig & orange syrup, combine the orange rind, orange juice and honey in a small saucepan. Stir over medium heat until heated through. (See microwave tip.))
  7. str_replace('ufeff','',Turn cake onto a wire rack over a baking tray. Gradually pour half the warm syrup evenly over cake. Place fig wedges in a saucepan with remaining syrup and set aside to cool.)
  8. str_replace('ufeff','',To serve, cut the cake into 10 even pieces. Top each piece with some fig wedges and drizzle with remaining syrup.)

Nutritions of Fig and orange syrup pistachio cake

fatContent: 231.83 calories
saturatedFatContent: 4.5 grams fat
carbohydrateContent:
sugarContent: 43 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 5.5 grams protein
sodiumContent:

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