This delicious, super-moist Moroccan Orange and Pistachio Cake has become the hot favourite for all sorts of occasions from afternoon tea to a sweet treat after Sunday lunch. Just recently it has been an impressive afters on a posh beach picnic menu of pulled lamb, baked sweet potatoes and chick pea and lentil mixed salad.
Replacing butter or oil with fresh, zesty orange puree still produces a light, moist texture but less fat content. Ground almonds replaces flour and a lesser amount of coconut sugar is added to the mix, enough just to cut the bitterness of the zest. A few hidden extras are added in to make the mix a little bit more interesting – a dash of vanilla extract, ground sweet cinnamon, cardamom seeds and a little tipple of orange liquer for fun!
Finish with chopped pistachios or flaked almonds, sliced orange and a dollop of greek yogurt or coconut cream. But be warned, it’s very moreish and seconds are essential!
3 large whole oranges (do not peel)
375g ground almonds
2 tsp baking powder
2 tsp ground cinnamon
200g coconut sugar
9 large eggs
1 tsp vanilla extract
1 tbsp orange liqueur
seeds of 6 cardamom pods, crushed
Add oranges to a large saucepan, cover in hot water, bring to the boil the simmer gently for 2 hours. Remove, cut in quarters and blend in a food processor until smooth. Weigh 500g of puree mix, add to a large mixing bowl and combine with the almonds, sugar, cinnamon, vanilla, liqueur and baking powder. Mix with an electric mixer and add the eggs, one at a time, until the mix is a smooth batter.
Line a 25 cm round loose bottom cake tin with baking parchment. Pour mix into prepared tin amd bake in a pre-heated oven at 160 degrees (fan oven) for 45 minutes.
Cool in the tin on a wire rack and decorate with orange slices and chopped pistachio nuts. Serve with greek yogurt or coconut cream.