Recipe: Fig & orange syrup pistachio cake
- Melted butter, to grease
- 40g (1/3 cup) pistachio kernels
- 4 eggs, separated
- 70g (1/3 cup) caster sugar
- 2 tsp finely grated orange rind
- 125ml (1/2 cup) fresh orange juice
- 80g (1/2 cup) polenta (cornmeal)
- 110g (2/3 cup) gluten-free self-raising flour (Orgran brand)
Fig & orange syrup
- 250ml (1 cup) honey
- 125ml (1/2 cup) orange juice
- 1 tbs finely shredded orange rind
- 5 fresh figs, halved, each half cut into 3 wedges
- Preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with melted butter to grease. Line the base and side with non-stick baking paper.
- Place the pistachios in the bowl of a food processor and process until they resemble fine breadcrumbs. Use an electric beater to whisk the egg yolks, sugar and orange rind in a bowl until thick and pale.
- Stir in the orange juice and polenta. Add the flour and pistachios and stir to combine. Use a clean electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form.
- Gently fold half the egg whites into the polenta mixture. Fold in the remaining egg whites. Pour the mixture into prepared pan.
- Bake in preheated oven for 30 minutes or until golden brown and a skewer inserted into the centre comes out clean. Remove from oven.
- Meanwhile, to make the fig & orange syrup, combine honey, orange juice and orange rind in a saucepan and stir over medium heat until heated through.
- Turn the cake onto a wire rack over a baking tray. Pour half the syrup over the cake.
- Place the figs in the saucepan with the remaining syrup and set aside to cool. To serve, cut the cake into 10 even pieces.
- Top each piece with fig wedges and drizzle with the remaining syrup.
Number of servings (yield): 12
Meal type: dessert
Culinary tradition: USA (General)