Zesty and delicious orange and pistachio gluten free cakes

• 3 eggs
• 1 orange
• 1/2 teaspoon baking powder
• 1 1/2 cups macadamia meal
• 1/2 cup caster sugar
• 1/4 cup pistachios, chopped

Orange & cardamon syrup

• 1/3 cup orange juice
• 6 cardamom pods, split
• 2 tablespoons caster sugar

Orange blossom cream

• 1 cup thickened cream
• 2 tablespoons icing sugar
• Extra chopped pistachios, to serve
• 3/4 teaspoon orange blossom water

Method

1. Place the oranges in a small saucepan after washing them, cover with water and bring to the boil. Continue to boil gently for 2 hours, covered and replenish water if needed. Next drain the oranges and set aside to cool down. Slice the oranges into quarters and remove any pips. Place quarters into a food processor and blend until smooth.
2. Preheat the oven to 140C fan-forced and then line a muffin tin with baking paper after greasing it.
3. Place the orange, macadamia meal, sugar, eggs, baking powder and pistachio into a large bowl and combine by stirring. Next place a spoonful of mixture into the prepared tin. Bake for about 40 minutes or until it appears golden. A skewer should be able to be inserted into the centre and come out clean. Leave to cool in the pan for 5 minutes before transferring to a wire rack to finish cooling.
4. To make the syrup combine all the ingredients with an additional 2 tablespoons of water. Place in a small saucepan and stir over a medium heat until the sugar completely dissolves. Next bring to the boil and keep it on high heat for 5 – 7 minutes or until mixture resembles a syrup. Strain the syrup and set aside to cool down.
5. Make the orange blossom cream by placing the cream and sugar into a bowl and beat with an electric mixer until firm peaks form. Then beat in the orange blossom water and serve the cream with the cake while warm. Don’t forget to drizzle the syrup over the cake and sprinkle any extra pistachios you still have.

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