Blood orange pistachio cake

Indulge in this deliciously sweet cake
 
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01.Blood orange pistachio cake

orange-semolina-cake-ing

Ingredients

Serves 8-10

200g butter
1 cup caster sugar
3 eggs
100g shelled pistachio nuts, crushed
100g ground almonds
Zest of 1 blood orange
3 tablespoons self-raising flour

Icing

1 cup pure icing sugar
1 teaspoon softened butter
1 – 2 tablespoons fresh blood orange juice
extra crushed pistachio nuts decoration (optional)

Blood orange pistachio cake

Method

• Preheat oven to 180C fan forced. Line the base of a 23cm-diameter cake tin with baking paper.
• In a bowl, cream the butter and sugar together until white and fluffy.
• Add the eggs one at a time, stirring in between.
• Add crushed pistachios, ground almonds, orange zest and orange juice to the creamed butter mixture. Fold in the flour.
• Spoon the mixture into the cake tin and bake for 30 minutes. Allow to cool.
• In a bowl, mix the icing with enough juice to make a slightly runny icing and pour over the cake to set icing place in fridge for 10 minutes sprinkle over some crushed pistachio.

 
 

 

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