Orange, cinnamon, and pistachio cake
(flour free)

2 large navel oranges
1 cup pistachio kernels
1 teaspoon ground cinnamon
1 cup almond meal (ground almonds)
1 teaspoon baking powder
6 eggs
1 cup caster sugar
double/whipped cream to serve

Cinnamon orange syrup
2 large oranges, juiced
¾ cup caster sugar
3 cinnamon sticks

Cake
Place oranges in as saucepan, cover with cold water, and bring to the
boil over medium heat. Reduce heat to low, cover, and simmer gently for
1 & ½ hours, topping up with water if necessary to keep oranges covered,
or until oranges are very tender. Drain and allow to cool to room
temperature.

Preheat oven to 170c. Grease and line a 22cm (base) springform pan.

Place pistachios in a food processor and whizz till finely chopped, then
remove to a large bowl. Add cinnamon, almond meal and baking powder and
stir to combine.

Cut cooked oranges in half and remove any seeds. Place in food processor
and whizz till smooth. Add eggs and caster sugar. Whizz till well
combined then stir orange mixture into pistachio mix. Pour combined
mixture into prepared pan, smooth the surface and bake for 60 - 70 mins
or until a skewer inserted into the centre comes out clean. Allow cake
to cool to room temp.

Syrup
Combine 150ml of orange juice and caster sugar in a small saucepan.
Break cinnamon sticks in half and add to saucepan. Bring to the boil
over medium-high heat. Reduce heat to low and simmer for 10 mins. Strain
syrup and drizzle over the cake. Serve with a dollop of cream.


--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell