These zesty gluten-free cakes are proudly brought to you by Sunbeam Macadamia Meal and taste.com.au.
Prep Time : 0:30 | Cook Time : 2:40 | Total Time : 3:10 | Serving : 8 person.
Ingredients
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1 orange
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1 1/2 cups Sunbeam Macadamia Meal
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3 eggs
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1/2 cup caster sugar
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1/4 cup Sunbeam Pistachios, chopped
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1/2 teaspoon baking powder
Orange & cardamom syrup
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1/3 cup orange juice
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2 tablespoons caster sugar
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6 cardamom pods, split
Orange blossom cream
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1 cup thickened cream
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2 tablespoons icing sugar
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3/4 teaspoon orange blossom water
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Extra chopped Sunbeam Pistachios, to serve
Method
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Step 1
Wash the orange. Place in a small saucepan and cover with water. Bring to the boil. Gently boil, covered, for 2 hours (replenishing pan with water if needed). Drain and set aside to cool. Quarter and discard any pips. Process in a food processor until smooth.
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Step 2
Preheat oven to 160C/140C fan-forced. Grease and line base and sides of a 8-hole (3/4-cup/180ml) petite loaf pan with baking paper. Place the orange, Sunbeam Macadamia Meal, eggs, sugar, pistachio and baking powder in a large bowl and stir to combine. Spoon mixture into prepared tin. Bake for 40 minutes or until golden and a skewer inserted in the centre comes out clean. Stand for 5 minutes in pan then transfer to a wire rack to cool.
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Step 3
Meanwhile, make the syrup. Combine all the ingredients and 2 tablespoons water in a small saucepan. Stir over medium heat until the sugar dissolves. Bring to the boil over high heat and boil for 5 TO 7 minutes or until reduced and syrupy. Strain and set aside to cool.
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Step 4
Meanwhile, to make the orange blossom cream. Place the cream and sugar in a medium bowl. Using an electric mixer, beat until firm peaks. Beat in the orange blossom water.
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Step 5
Serve the cakes warm or at room temperature drizzled with the syrup and with a dollop of cream. Sprinkle with extra pistachios.