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Seville orange, olive oil and pistachio cake
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2 Seville oranges (about 330g total)
2 tbsp extra virgin olive oil, plus extra for greasing
6 eggs, separated
250g golden caster sugar
½ tsp fine salt
4 Seville oranges, halved
3 tbsp acacia honey
1. Put the whole oranges in a bowl of hand-hot water and scrub gently to remove any wax from the surface. Transfer to a small saucepan and cover with water. Add a lid and bring to the boil. Turn the heat down to a simmer and cook for 1 hours, until the oranges are very soft. Check every now and then, topping up the water if needed. Drain and allow to cool for a few minutes. Meanwhile, pulse the pistachios in a food processor, until they form a rubbly powder; set aside.
2. Preheat the oven to 180˚C, gas mark 4. Grease a 23cm springform cake tin and line the base with baking parchment. Halve the oranges and remove any pips. Whizz to a purée in the small bowl of a food processor. Whisk the egg yolks, olive oil and sugar together in a bowl for a few minutes until thick and pale. Fold in the pistachios, then the orange purée. Whisk the egg whites and salt in a second, clean bowl until stiff. Gently fold into the pistachio mixture, little by little. Spoon into the tin and bake for 45-55 minutes, or until golden and firm on top. Leave to cool in the tin.
3. For the syrup, squeeze the oranges into a pan with the honey. Remove any pips and set over a medium heat; bring to the boil. Simmer for 2-3 minutes. Pierce the cake all over with a skewer, then pour over the syrup, a little at a time, until absorbed; serve.
This recipe first appeared in Waitrose & Partners Food, January 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in December 2018.