|Photo:Orange and pistachio cake recipe|
The home of Tasty Food Recipes invites you to try Orange and pistachio cake recipe . Enjoy my collection of delicious food recipes and learn how to make Orange and pistachio cake .
It's time to turn the tables - this upside-down cake will send you topsy turvy.
Ingredients (serves 10)
1 3/4 cups caster sugar
1 large (300g) navel orange, thinly sliced (see note)
185g butter, softened
1 teaspoon ground cardamom
3 eggs, lightly beaten
1 1/2 cups self-raising flour, sifted
1/2 cup plain flour, sifted
1/2 cup finely chopped pistachio kernels, toasted
1/4 cup buttermilk
Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and side with baking paper.
Combine 1 cup sugar and 1 1/2 cups cold water in a large frying pan over medium heat. Cook, stirring, for 6 to 8 minutes or until sugar has dissolved. Bring to the boil. Cook, uncovered, for 5 minutes or until slightly thickened. Add orange. Cook for 7 minutes, turning halfway, or until tender.
Using tongs, carefully remove orange from syrup. Line base of prepared pan with orange, overlapping slightly. Reserve syrup.
Using an electric mixer, beat butter, cardamom and remaining sugar on high speed for 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
Stir in half each of the flours, pistachio kernels and milk until just combined. Repeat with remaining flours, pistachio kernels and milk. Spread mixture over orange. Bake for 45 minutes or until a skewer inserted in centre comes out clean. Stand cake in pan for 15 minutes. Turn out onto a wire rack to cool. Drizzle with reserved syrup. Serve.
Tip: Cake is best made on day of serving. If cake doesn't sit flat on serving plate, turn onto a sheet of baking paper on a board. Trim top. Turn onto plate.
You will need 14 thin orange slices.
Kim's baking tips: When making upside-down cakes, line pans with baking paper to prevent topping from sticking.
Beating the butter and sugar for the specified time will help create light-textured cakes.
Have ingredients measured and ready before starting to bake.
To help cakes rise and prevent curdling, bring butter and eggs to room temperature before using.
Super Food Ideas - July 2010, Page 82
Recipe by Emma Braz