Name: Mini orange and pistachio cake
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: 190 gram butter; 220 gram sugar; 3 eggs; 125 gram plain yoghurt; 180 gram self-raising flour; 70 gram ground almonds; 2 teaspoon finely grated orange zest; 1/2 cup pistachios, roughly chopped; 3/4 cup orange juice; 3 tablespoon honey or caster sugar; whipped cream or thickened cream, to serve

Mini orange and pistachio cake

These are lovely, light and fragrant cakes with the added texture and taste of pistachios and ground almonds.

Serves 8

Makes 12

Cook

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Ingredients

190 gram butter

220 gram sugar

3 eggs

125 gram plain yoghurt

180 gram self-raising flour

70 gram ground almonds

2 teaspoon finely grated orange zest

1/2 cup pistachios, roughly chopped

3/4 cup orange juice

3 tablespoon honey or caster sugar

whipped cream or thickened cream, to serve

Method

1.Preheat the oven to 175°C. Using an electric beater, cream the butter and sugar for 4-5 minutes at medium-high speed until pale and fluffy.

2.Add the eggs, one at time, beating between each.

3.Using a spoon, fold in the yoghurt, flour, ground almonds, orange zest and three-quarters of the pistachios.

4.Spoon into 12-14 small, lightly greased cake moulds or medium muffin tray, or a lined 23cm springform cake tin.

5.Bake the small cakes for 15-20 minutes, or the large cake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Cool for an hour before turning out.

6.Make a syrup by simmering the orange juice and honey until reduced and thick.

7.Serve each cake (I’ve inverted mine to show the pretty fluted pattern), or slice with a sprinkle of pistachios, a dollop of cream and a generous drizzle of syrup.

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