Thursday, 16 April 2015

Pistachio Olive Oil and Orange Blossom Cake

Maybe it's the recent sunshine but this week I've had an irresistible hankering for something entirely exotic. This bad boy certainly fits the bill, with a beautiful balance of unusual flavours and fragrances that I guarantee will really get the tongues wagging when served to your lucky guests. You can ice or glaze if that floats your boat, but personally I think a light dusting is all the embellishment it needs. Just don't forget the leaf tea, as that is nothing short of a necessity!

Prep time: 20 Mins
Baking time: 50 Mins
100g of Shelled Pistachios
100g Ground Almonds
2tbsp Plain Flour
1tsp Baking Powder
4 Large Eggs
200g Golden Caster Sugar
The zest of an Orange
1tsp Orange Blossom Extract
150ml Olive Oil
1tbsp of Icing Sugar

To the kitchen once more! Preheat the oven to 180C/350F/Gas 4, lightly grease a 21cm square baking tin and line with baking paper. Grind the pistachios as finely as you can, then mix together with the almonds, plain flour and baking powder. In a separate bowl whisk together the eggs, sugar, zest and orange blossom extract until light and frothy. Add the dry ingredients, along with the olive oil then keep whisking until you are left with an even, consistent batter. Pour into your prepared tin and bake in the centre of the oven for around 50 minutes, until golden brown on top and a metal skewer can be cleanly removed when inserted into the middle of the cake. When you are happy the cake is baked remove from the oven and leave to cool completely in the tin.

When the cake is cool carefully remove from the tin, lightly dust with icing sugar and boom, you're all done! Now how easy was that? 

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