Orange, Maple Syrup and Pistachio Cake
Recipe created by Karen Weedon
- 2 Jaffa Oranges, peeled and sliced into rounds
- 175g unsalted butter
- 175g caster sugar
- 175g self raising flour
- 1 tsp baking powder
- 3 eggs
- 75ml orange juice
- 60ml maple syrup
- Grease and line a round baking tin.
- Preheat oven to 200C (180c fan) or gas mark 4.
- Marinade the slices of oranges in the maple syrup whilst you make the batter.
- Cream together the butter and sugar until light and fluffy.
- Add the orange juice to the butter and sugar and cream together for a further minute or so – the mixture may curdle a bit but will be OK once the flour is added.
- Sieve the flour and baking powder together.
- Add one egg at a time with a tablespoon of flour to the butter/sugar mixture.
- Whisk well, add another egg, repeat until all eggs added.
- Fold in the rest of the flour.
- Place the orange pieces in a pattern (one in the middle, the rest on the outside) on the base of the baking tin and pour the batter over them.
- Bake for about 30 minutes (Use a cake skewer to test the cake. It should come out clean)
- Allow the cake to cool slightly before putting a plate on the top and flipping over to reveal the cake with the orange decoration on the top.
- Decorate with the pistachios.