Name: Orange syrup cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 185 gram unsalted butter, chopped, at room temperature; 2/3 cup caster sugar; 3 eggs, at room temperature; 1/3 cup plain flour; 3/4 teaspoon baking powder; 3/4 cup almond meal; 1/2 cup finely chopped pistachios; 2 oranges, finely grated zest; 2 tablespoon flaked almonds, toasted; 2 tablespoon pistachio nuts, chopped, toasted; Syrup; 1/4 cup caster sugar; 2 oranges, juiced

Ingredients

185 gram unsalted butter, chopped, at room temperature

2/3 cup caster sugar

3 eggs, at room temperature

1/3 cup plain flour

3/4 teaspoon baking powder

3/4 cup almond meal

1/2 cup finely chopped pistachios

2 oranges, finely grated zest

2 tablespoon flaked almonds, toasted

2 tablespoon pistachio nuts, chopped, toasted

Syrup

1/4 cup caster sugar

2 oranges, juiced

Method

1.Preheat oven to 180°C. Lightly grease and line a 20cm cake pan with baking paper.

2.Place butter in the bowl of an electric mixer and beat on medium speed 1-2 minutes, until creamy. Gradually add sugar and continue to beat 3-4 minutes, until thick, scraping down sides of bowl occasionally.

3.Add eggs one at a time, beating well after each addition. Fold in combined sifted flour and baking powder, almond meal, nuts and zest.

4.Pour into cake pan, smoothing top. Bake 35-40 minutes, until cooked when tested with a skewer. Cool in pan on rack.

5.To make syrup: combine sugar and juice in a saucepan. Stir over medium heat until sugar dissolves. Bring to the boil and simmer 30 seconds without stirring.

6.Turn cake out onto rack then invert onto a serving plate. Slowly spoon half the syrup over and sprinkle with nuts. Serve with remaining syrup.

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