This is a flourless orange and pistachio cake with strong floral and citrus notes. Recipe by Angela Nicolettou.
Orange and pistachio cake
1 cup fine semolina
1 cup almond meal
½ cup pistachios, chopped
½ cup caster sugar
2 tsp baking powder
¼ tsp salt
2 oranges, zest & (juice for the syrup)
½ cup olive oil
3 eggs, lightly beaten
1 cup plain yoghurt
1/3 cup honey (for syrup)
Heat oven to 160C. Grease a 20cm cake tin.
In a large bowl mix all the dry ingredients (semolina, almond meal, pistachios, caster sugar, baking powder, salt and orange zest). In another bowl mix the wet ingredients (olive oil, eggs and yoghurt).
Add the wet ingredients to the dry and mix to just combine.
Spoon the cake mix into the prepared tin and smooth the top so it is even. Cook in the middle of the oven for 40mins. Check to see if it is cooked by inserting a skewer in the center of the cake, if it comes out clean the cake is ready.
To make the syrup, heat the orange juice (should be about 1 cup, if needed add water to make up volume) and the honey. Stir until honey is dissolved and then simmer for 5 minutes.
When the cake is ready, use a skewer or fork to poke some holes all over the top of the cake and then spoon the syrup, slowly and evenly over the warm cake until it is all absorbed. Let rest for 15mins before removing the cake from the tin. Serve with yoghurt or cream.