Gluten free orange & pistachio syrup cakes with orange blossom cream

Delicious Gluten free orange & pistachio syrup cakes with orange blossom cream Recipe

These zesty gluten-free cakes are proudly brought to you by Sunbeam Macadamia Meal and
Gluten free orange & pistachio syrup cakes with orange blossom cream
Prep Time : 0:30 | Cook Time : 2:40 | Total Time : 3:10 | Serving : 8 person.


  • 1 orange

  • 1 1/2 cups Sunbeam Macadamia Meal

  • 3 eggs

  • 1/2 cup caster sugar

  • 1/4 cup Sunbeam Pistachios, chopped

  • 1/2 teaspoon baking powder

Orange & cardamom syrup

  • 1/3 cup orange juice

  • 2 tablespoons caster sugar

  • 6 cardamom pods, split

Orange blossom cream

  • 1 cup thickened cream

  • 2 tablespoons icing sugar

  • 3/4 teaspoon orange blossom water

  • Extra chopped Sunbeam Pistachios, to serve


  • 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.

  • 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.

  • 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.

  • 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.

  • Step 5

    Serve the cakes warm or at room temperature drizzled with the syrup and with a dollop of cream. Sprinkle with extra pistachios.

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