Baking

Pistachio buttercake with orange honey syrup

Nobody was terribly surprised when this pistachio buttercake with orange honey syrup made the Australian Women's Weekly's Top 10 cakes list.
10
1H

Ingredients

orange honey syrup
Pistachio buttercake

Method

1.ORANGE HONEY SYRUP: Stir ingredients in a small saucepan over low heat, without boiling, until sugar dissolves; bring to boil. Remove from heat; cool for 15 minutes; strain.
2.Meanwhile, preheat oven to 180°C (160°C fan-forced). Grease a 23cm-square slab cake pan; line base and sides with baking paper, extending paper 2cm over sides. Sprinkle nuts evenly over base of pan.
3.Beat butter, rind and sugar in a small bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions. Transfer mixture to a large bowl. Stir in combined buttermilk and 1/3 cup of Orange Honey Syrup, and sifted flours, in two batches.
4.Spread mixture into pan; bake for about 40 minutes. Stand cake for 5 minutes; turn, top-side up, onto baking paper-covered wire rack. Brush surface of hot cake with half of the remaining heated syrup.

You need two large oranges for this recipe. Use a vegetable peeler to remove strips of rind from half of one of the oranges.

Note

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