| | Orange pistachio cake
Orange pistachio cake
Orange pistachio cake 4.3-5 9
  • Calories: 1421 kj
  • Fat: 15g
  • Carbohydrates: 10g

How to Make:

  1. Place whole oranges in a saucepan. Cover with cold water and place over high heat. Bring to the boil, partially covered. Reduce heat to low and simmer for 45 minutes or until oranges are soft. Drain. Set oranges aside to cool completely.
  2. Preheat oven to 180°C. Grease and line a 6.5cm deep, 22cm (base) springform cake pan. Cut oranges into quarters. Remove pips. Place orange in a food processor. Process to a pulp (you should have 2 cups).
  3. Using an electric mixer, beat eggs and sugar in a large bowl until thick and creamy. Add orange pulp, orange flower water, almond meal, baking powder, pistachios and mint. Using a large metal spoon, gently stir until well combined. Spoon into prepared pan. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 10 minutes. Transfer to a wire rack.
  4. Make orange flower syrup: Combine sugar and 1/2 cup cold water in a saucepan over medium-low heat. Cook, stirring constantly, for 3 minutes or until sugar is dissolved and mixture comes to the boil. Add orange flower water. Reduce heat to low and simmer for 4 minutes. Remove from heat. Add pistachios and allow to cool.
  5. Place cake on a plate. Drizzle with orange flower syrup. Serve with cream or yoghurt.
Time for preparing:
2 min.


  • 2 oranges
  • 6 eggs
  • 1 cup caster sugar
  • 1 1/2 teaspoons orange flower water(see note)
  • 200g (2 cups) Lucky Almond Meal (ground almonds)
  • 1 teaspoon baking powder
  • 1/2 cup pistachio kernels, finely chopped
  • 1/3 cup mint leaves, finely chopped
  • thickened cream or Greek-style yoghurt, to serve
  • Orange flower syrup
  • 1 cup caster sugar
  • 1 teaspoon orange flower water
  • 1/3 cup pistachio kernels, roughly chopped