Fig & orange syrup pistachio cake

Ingredients (serves 10)

• Melted butter, to grease
• 40g (1/3 cup) pistachio kernels
• 4 eggs, separated
• 70g (1/3 cup) caster sugar
• 2 tsp finely grated orange rind
• 125ml (1/2 cup) fresh orange juice
• 80g (1/2 cup) polenta (cornmeal)
• 110g (2/3 cup) gluten-free self-raising flour (Orgran brand)

• Fig & orange syrup

• 250ml (1 cup) honey
• 125ml (1/2 cup) orange juice
• 1 tbs finely shredded orange rind
• 5 fresh figs, halved, each half cut into 3 wedges

Method

1. Preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with melted butter to grease. Line the base and side with 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 whisk the egg yolks, sugar and orange rind in a bowl until thick and pale. Stir in the orange juice and polenta. Add the flour and pistachios and stir to combine.
4. Use a clean electric beater to whisk 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 remaining egg whites.
5. Pour the mixture into prepared pan. Bake in preheated oven for 30 minutes or until golden brown and a skewer inserted into the centre comes out clean. Remove from oven.
6. Meanwhile, to make the fig & orange syrup, combine honey, orange juice and orange rind in a saucepan and stir over medium heat until heated through.
7. Turn the cake onto a wire rack over a baking tray. Pour half the syrup over the cake. Place the figs in the saucepan with the remaining syrup and set aside to cool.
8. To serve, cut the cake into 10 even pieces. Top each piece with fig wedges and drizzle with the remaining syrup.

Source

Good Taste – May 2005, Page 94
Recipe by Emma Braz, Sarah Hobbs & Jan Purser