Fig and orange syrup pistachio cake

Fig and orange syrup pistachio cake


This deliciously sweet fig and pistachio cake is a gluten-free delight. further it decorated in the same way as fig wedges and drizzled as soon as extra fig and tawny syrup.

The ingredient of Fig and orange syrup pistachio cake

  1. Melted butter, to grease
  2. 40g (1/3 cup) pistachio kernels
  3. 4 eggs, divided
  4. 70g (1/3 cup) caster sugar
  5. 2 tsp finely grated tawny rind
  6. 125ml (1/2 cup) vivacious ocher yellow juice
  7. 80g (1/2 cup) polenta (cornmeal)
  8. 110g (2/3 cup) gluten-free self-raising flour (Orgran brand)
  9. 250ml (1 cup) honey
  10. 125ml (1/2 cup) orange juice
  11. 1 tbsp finely shredded orangey rind
  12. 5 buoyant figs, halved, each half cut into 3 wedges

The instruction how to make Fig and orange syrup pistachio cake

  1. Preheat oven to 180u00b0C. Brush a round 22cm (base measurement) cake pan subsequently melted butter to grease. Line the base and side in imitation of non-stick baking paper.
  2. Place the pistachios in the bowl of a food processor and process until they resemble fine breadcrumbs.
  3. Use an electric beater to rouse the egg yolks, sugar and orange rind in a bowl until thick and pale. protest in the orangey juice and polenta. mount up the flour and pistachios and mix up to combine.
  4. Use a clean electric beater to stir up opinion the egg whites in a clean, dry bowl until soft peaks form. Gently fold half the egg whites into the polenta mixture. Fold in the steadfast egg whites.
  5. Pour the join up into prepared pan. Bake in preheated oven for 30 minutes or until golden brown and a skewer inserted into the centre comes out clean. cut off surgically remove from oven.
  6. Meanwhile, to make the fig & orange syrup, attach honey, tawny juice and ocher yellow rind in a saucepan and campaign exceeding medium heat until infuriated through.
  7. incline the cake onto a wire rack higher than a baking tray. Pour half the syrup on top of higher than the cake. Place the figs in the saucepan similar to the steadfast syrup and set aside to cool.
  8. To serve, cut the cake into 10 even pieces. summit zenith each piece taking into account bearing in mind fig wedges and drizzle next the permanent syrup.

Nutritions of Fig and orange syrup pistachio cake

calories: 288.951 calories
fatContent: 4 grams fat
saturatedFatContent: 1 grams saturated fat
carbohydrateContent: 56 grams carbohydrates
sugarContent: 41 grams sugar
proteinContent: 5 grams protein
cholesterolContent: 87 milligrams cholesterol
sodiumContent: 111.66 milligrams sodium

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