A perfect cake/dessert for the weekend, gluten free as well, delicious with either whipped cream or ice cream or both!
What you need: Feeds 12
2 medium oranges
Oil, to grease
200 g shelled pistachios (not salted, plus extra to decorate if wished)
175 g caster sugar, plus 1 tablespoon
6 large eggs
50 g runny honey
100 g dried polenta
1 teaspoon baking powder
FOR THE TOPPING
100 g caster sugar
75 g clear honey
2 oranges – slice off the ends, then cut into thin circles, leave the rinds on
You will also need a 23cm springform cake tin, a freestanding mixer or hand held electric mixer, food processor, saucepan, frying pan, baking sheet and greaseproof or baking parchment.
How to make:
1. To start the cake: Bring a large saucepan of water to the boil, add the 2 oranges and turn down the heat, cover pan and simmer for 2 hours so that the oranges are very soft. (Photo 1), then leave to cool. Line the base of the cake tin with greaseproof or baking parchment and lightly grease the tin. (Photo 2).
2. To make the sticky orange topping: In a large frying pan, gently melt the 100g sugar and 75g honey in 100ml of cold water over a low heat. Add the orange slices in roughly a single layer, turn up the
heat and simmer for 10 minutes (turning once), or until soft and sticky – but don’t allow them to caramelise. Set aside. (Photo 3 & 5).
3. Preheat the oven to 180°C (160°C fan) mark 4. Put the pistachios on to a baking sheet and toast in the oven for 5 minutes (Photo 4). Tip into the food processor with 1 tablespoon of sugar and whiz until very finely chopped. (Photo 6).
4. Carefully remove the whole oranges that have been cooling from the pan with a slotted spoon and drain. Halve the oranges and remove any pips. Put the oranges (skin included) into a food processor or blender and whiz until smooth. (Photo 7).
5. In a large bowl, beat together the 175g sugar, 6 whole eggs and 50g honey until thick and pale, (Photo8) then with a metal spoon fold in the pistachios, polenta and baking powder, followed by the orange purée until well combined.(Photo 9).
6. Arrange the orange slices, overlapping them in the bottom of the cake tin. (Photo 10). Reserve the syrup in the pan for later. Spoon the cake batter over the oranges (Photo 11) and bake for about 45-50min, or until a skewer inserted only has a few moist crumbs. Cool in the tin.
7. Release the cake from the tin, then carefully invert on to a plate and gently remove the baking parchment. Gently reheat the syrup and drizzle the syrup over the cake, scatter with the extra chopped pistachios if wished. (Photo 12). Delicious served warm or cold with cream or ice cream. Enjoy !
For more information on Jane Cooper and other recipes visit the Cooking with Jane page here.