serves
12
prep
25 minutes
cook
45 minutes
difficulty
Easy
serves
12
people
preparation
25
minutes
cooking
45
minutes
difficulty
Easy
level
This cake falls into that category of “less is more”. The cake itself is a simple one-bowl mix whipped up in the food processor, but when baked in a decorative Bundt cake tin and infused with an almost fluorescent saffron syrup, it is one that will definitely impress.
Ingredients
- 15 g butter, melted
- 1 tsp plain flour
- 2 tbsp unsalted pistachio kernels, toasted and chopped, to sprinkle
Orange and pistachio cake
- 100 g unsalted pistachio kernels, toasted
- 1 orange, quartered, cored and seeds removed
- 220 g (1 cup) caster sugar
- 125 g butter, melted and cooled
- 2 eggs, at room temperature
- 185 g (1¼ cups) self-raising flour
Saffron syrup
- 1 large pinch saffron threads
- 125 ml (½ cup) boiling water
- 125 ml (½ cup) strained freshly squeezed orange juice
- 110 g (½ cup) caster sugar
Cooling time: 1 hour
Instructions
1. Preheat the oven to 170°C (150°C fan-forced). Combine the 15 g melted butter with the 1 tsp plain flour and use a pastry brush to grease a 2 litre (8 cup) Bundt tin (see tips).
2. Place the pistachios in a food processor and process until very finely ground. Add the whole orange, sugar, butter and eggs to the food processor and process until the orange rind is finely chopped and the mixture is almost smooth. Add the self-raising flour and process briefly until just combined.
3. Pour the mixture into the prepared tin. Tap the tin firmly on the benchtop 3 times to settle the mixture. Bake in preheated oven for 40-45 minutes or until a skewer inserted into the cake comes out clean. Stand the cake in the tin for 10 minutes.
4. Meanwhile, place the saffron in a small dish and add about 1 tablespoon of the boiling water. Set aside to infuse. Combine the remaining boiling water, orange juice and sugar in a small saucepan and stir over low heat until the sugar dissolves. Add the saffron mixture, bring to a simmer over high heat. Reduce the heat to low and simmer for 5 minutes or until reduced slightly.
5. Turn the cake onto a serving plate or cake stand with a lip. Gradually pour the hot saffron syrup over the cake, allowing it to soak in. Set aside and allow to cool (this will take about 1 hour). Serve sprinkled with the chopped pistachios.
Baker’s tips
• This cake will keep in an airtight container at room temperature for up to 3 days.
• You can also bake this cake as eight individual Bundts. Combine 30 g butter, melted, with 2 tsp plain flour and grease eight individual 250 ml (1 cup) Bundt tins. Divide the mixture evenly among the tins and then tap them firmly on the benchtop 3 times to settle the mixture. Bake at 190°C (170°C) for 18-20 minutes or until a skewer inserted comes out clean. Stand in the tins for 5 minutes before turning onto a serving plate and pouring the syrup over. I used the for these smaller Bundt cakes – each tray has 6 holes so you will have to bake the remaining two cakes separately.
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Nick Banbury. Creative concept by Belinda So.
This recipe is part of our column. Read tips on how to bake the perfect Bundt cake in her column.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This cake falls into that category of “less is more”. The cake itself is a simple one-bowl mix whipped up in the food processor, but when baked in a decorative Bundt cake tin and infused with an almost fluorescent saffron syrup, it is one that will definitely impress.
