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

• 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

Method

• 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.