Orange, almond and pistachio cake

Recipe by Smeg chef Elke Travers

Whole oranges and almond meal combine to create a luscious, gluten-free cake suitable for morning or afternoon tea.  Add the sticky glaze and pistachios and serve with cream for an irresistible dessert.

3 oranges

6 eggs

2½ cups (250g) almond meal

1¼ cup (250g) caster sugar

1 teaspoon baking powder

½ cup pistachios nuts, chopped, to serve

Glaze

1 cup (250ml) reserved liquid from boiling the oranges

¼ cup (55g) caster sugar

Place the oranges in a saucepan, cover with water, bring to the boil and boil for 2 hours until very tender.  Remove oranges and set aside to cool.  Reserve 1 cup of liquid, add ¼ cup caster sugar, bring to the boil and simmer until thick.  Set aside to cool.

Set oven to fan forced and pre-heat to 190⁰C. Line a 22cm cake tin with baking paper.

Place cooled oranges, eggs, almond meal, 1¼ caster sugar and baking powder in the hand blender food processer attachment and blend until smooth.  Pour into prepared cake tin and cook for 35 minutes until cooked when tested with a skewer.

Pour glaze over warm cake and top with pistachios to serve.  For best results refrigerate cake overnight.

Chef’s tip: for extra flavour, add lemon verbena or lemon myrtle leaves to the glaze.

Recipe created with the Smeg Classic Thermoseal Oven and stand mixer.