Citrus Almond Cake with pistachio syrup

SERVING SIZE: 10

PREP TIME: 50 mins

COOK TIME: 60 mins

TOTAL TIME: 1 hr 50 mins

Ingredients for Cake

• 1 orange

• 2 lemons

• 400 grams almond meal

• 1 teaspoon baking powder

• 1 cup caster sugar

• 5 eggs

Ingredients for Syrup

• 1 cup sugar

• juice from one orange and juice from one lemon

• 1 teaspoon cardamon powder

• 100 grams crushed pistachio nuts

Method

Preheat oven to 160 degrees C

Grease a 21cm cake tin and line the base and sides with baking paper

Place the orange and lemons in a large saucepan covered with water and bring to boil and simmer for 20 minutes , tip the water out and then repeat the procedure covering with water , boil and then simmer for 20 minutes.

Drain the water and chop the fruit removing any seeds , place in a blender and puree the fruit , let the mixture cool for about 10 minutes.

Using a small fry pan ,toast the pistachio nuts for about 2 minutes until they brown lightly, set aside.

In a small saucepan put the juice , sugar and cardamon powder and stir over a low heat

until the sugar dissolves and syrup thickens slightly and add the pistachio nuts and set aside .

In a large bowl beat the eggs and gradually add the sugar till thick and pale, fold in the pureed orange and lemon mixture and then add the almond meal and baking powder and fold it all in

Place the mixture in the cake tin and cook for about 60 minutes till the top browns and a skewer when inserted comes out dry

Turn the cake over onto a plate removing the paper

Using a skewer poke lots of holes in the warm cake , then pour the syrup over the cake , let it sit for an hour so it soaks through.

Once cooled ready to serve Enjoy!

Even nicer served with cream