Orange, pistachio and rosewater cake. Gluten and dairy free.
I adapted this recipe from Treats from Little and Fridays by Kim Evans. It is a great cookbook, one of the best and you can purchase it from here, here or here. I couldn’t praise it enough!
This recipe needs no adaption to make it gluten free, the only reason I made a slight adaption is I didn’t have enough almond meal, so I added some pistachio meal to make up for it.
Ive never made a cake quite like this, the first step is making a orange slush out of 4 oranges, you boil the oranges and then puree them, skin and all. For this reason I strongly suggest using organic spray free oranges!
I made this cake for my mother in law, who is in love with rosewater, for this reason I make a rose water and vanilla bean glaze.
The recipe is below, enjoy. X
Orange, pistachio and rosewater cake.
4 oranges, cut into 1 cm squares
enough water to cover the oranges
2 cups caster sugar
140g ground almonds
70g ground pistachio
1 teaspoon baking powder
8 free range eggs
1/4 cup rosewater
1 teaspoon ground vanilla bean
The first step is to make the orange slush. Place the oranges in a heavy bottomed saucepan and cover them with water. Bring to the boil and cook for 30 minutes, when the water is mostly evaporated and the oranges are softened, turn off the heat. Puree the oranges to a thick slush. Place in the refrigerator.
The Little and Friday cookbook states that the oranges should be refrigerated overnight, I was pressed for time so only refrigerated them for 4 hours.
Preheat your oven to 160 degrees C. Line a 23cm cake tin.
In a large bowl combine the almond meal, pistachio meal, baking powder and vanilla powder.
In a separate bowl combine the eggs, sugar and mix until the sugar is dissolved, be careful not to over mix and aerate the eggs.
Pour the egg mixture and 2 cups of the orange slush to the almond, pistachio meal mix. Gently fold together.
Pour the mixture into the prepared cake tin, bake for 1 hour 15 minutes.
Once cake is cooked, remove from the oven and place the tin on a cooling rack. Pour 1/4 cup of rosewater over the cake, allow to cool.
To make the glaze mix together 1 cup of icing sugar, 1 teaspoon of vanilla powder. Slowly add rosewater, a dash at a time until the desired consistency is reached.
Once the cake is cooled you can glaze it.
I decorated mine with roughly chopped pistachio, had I more time I would of made some candied rose petals, you can find a recipe for that here.
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