Pistachio buttercake with orange honey syrup
The Weekly's Top 10 cakes — Number 10
INGREDIENTS
2 cups (250g) pistachio nuts, chopped coarsely
185g butter, softened
1 tablespoon finely grated orange rind
¾ cup (165g) caster sugar
3 eggs
¼ cup (60ml) buttermilk
1½ cups (225g) self-raising flour
¾ cup (110g) plain flour
orange honey syrup
1 cup (220g) caster sugar
1 cup (250ml) water
1 tablespoon honey
1 cinnamon stick
1 teaspoon cardamom seeds
3 star anise
3 strips orange rind
NOTE: You need two large oranges for this recipe. Use a vegetable peeler to remove strips of rind from half of one of the oranges.
METHOD
Orange honey syrup
Stir ingredients in a small saucepan over low heat, without boiling, until sugar dissolves; bring to boil. Remove from heat; cool 15 minutes, strain.
Meanwhile, preheat oven to 180°C (160°C fan-forced). Grease a 23cm-square slab cake pan; line base and sides with baking paper, extending paper 2cm over sides. Sprinkle nuts evenly over base of pan.
Beat butter, rind and sugar in a small bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions; transfer mixture to a large bowl. Stir in combined buttermilk and 1 /3 cup of Orange Honey Syrup, and sifted flours, in two batches.
Spread mixture into pan; bake for about 40 minutes. Stand cake for 5 minutes; turn, top-side up, onto baking paper-covered wire rack. Brush surface of hot cake with half of the remaining heated syrup.
Cut cake into squares; serve warm, drizzled with remaining heated syrup.
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