EAT
ORANGE AND PISTACHIO CAKE
Ingredients
For the upside-down layer of oranges:
220 g sugar
125 ml water
1 vanilla pod
5 cardamom seeds
2 oranges
For the cake:
150 g cake flour
1½ tsp baking powder
120 g chopped pistachios
150 g melted butter
Zest of one orange
4 medium eggs at room temperature
220 g sugar
1 tsp vanilla paste
For the upside-down layer of oranges:
220 g sugar
125 ml water
1 vanilla pod
5 cardamom seeds
2 oranges
For the cake:
150 g cake flour
1½ tsp baking powder
120 g chopped pistachios
150 g melted butter
Zest of one orange
4 medium eggs at room temp.
220 g sugar
1 tsp vanilla paste
Preparation
To candy de orange:
Slice the oranges thinly using a sharp knife. In a saucepan, combine the water, sugar, split vanilla pod, and cardamom seeds. Bring to a boil. Add the orange slices and simmer over low heat for about 30 mins until soft, and that the peel becomes almost translucent. Let cool. Reserve the syrup.
Prepare a 23 cm springform cake tin. Line the base with parchment paper to prevent sticking. Arrange the orange slices slightly overlapping, starting from the center.
For the cake:
In a large bowl, add the sugar and grate in the zest of one orange. Rub the zest into the sugar with your hands to release all the aroma. Add the eggs and beat until the mixture becomes pale, fluffy, and voluminous (around 10 mins). It should reach the ribbon stage, when lifting the whisk, the batter should fall in a thick ribbon.
Sift the flour with the baking powder and mix in. Add the melted butter and chopped pistachios and stir again until all the ingredients are fully combined.
Pour the mixture over the orange slices in the tin. Bake at 180ºC for 45 mins. Unmold and let cool. Brush with the reserved orange syrup and garnish with chopped pistachios.
