Pistachio Olive Oil Cake with Liqueur Oranges
Pistachios give a lovely colour to this moist cake but use almonds instead if you prefer.
|Preparation Time:||20 minutes|
|Cooking time:||40 minutes|
- olive oil spray
- 11/2 cups plain flour
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 oranges
- 4 eggs
- 1 cup extra virgin olive oil
- 75g shelled pistachios, coarsely chopped
- 1/4 cup caster sugar
- 2 tablespoons orange liqueur (Cointreau or Grand Marnier)
Spray a 23cm round cake pan with olive oil spray and line with baking paper. Sift together flour, sugar, baking powder and salt. Beat eggs with an electric mixer for 5 minutes until thick and fluffy. Gradually beat in oil and juice of 1 orange in a steady stream. Reserve 2 tablespoons pistachios for garnish and fold the rest into the mixture with the flour. Pour into cake pan. Bake at 180°C for 40-45 minutes or until golden and cooked when tested (a skewer inserted in the centre will come out clean). Meanwhile, remove the skin of the remaining oranges with a sharp knife and cut the flesh into slices. Heat caster sugar and orange liqueur until dissolved. Add orange slices and allow to cool. Turn cake out onto a wire rack to cool and garnish with liqueur oranges and reserved pistachios.