The aromas and flavours of the Middle East are irresistable in this flourless dessert.
80g icing sugar
125ml olive oil
1 tsp vanilla bean paste
300g caster sugar
250g ground almonds
¼ cup pistachios, roasted, roughly chopped, to garnish
Rose petals, to garnish
Spiced orange blossom syrup
1 orange, juiced
½ tsp ground cardamom
Pinch ground cloves
1 tbsp caster sugar
1 tsp orange blossom water
1 tbsp (20 ml) lemon juice
How to create ...
In a saucepan, cover the oranges with water and bring to the boil. Reduce heat and simmer for approximately 3 hours or until they are very soft. Drain and set the oranges aside to cool.
While the oranges are cooking, make the syrup by mixing togther the orange juice, spices and sugar in a saucepan. Bring to the boil and simmer for approximatley two minutes or until thickened. Remove from the heat, allow to cool and add orange blossom water and lemon juice.
Sift icing sugar into a small bowl, add 1 tbsp of the spiced orange blossom syrup and 2 teaspoons of water and mix until smooth. Set aside until serving.
When the oranges are cooked, pre-heat oven to 160⁰C. Grease a mini loaf tin with eight ⅔ cup (160 ml) holes with butter or you can make one cake in a ring tin.
Cut the cooked oranges in half and remove any seeds. Place in a food processor with eggs, olive oil, vanilla and caster sugar and process until smooth. Add ground almonds and pulse until just combined. Spoon batter into prepared loaf tins, putting two ⅓ cup measures in each hole, and bake for 45 minutes or until firm. Remove from oven and drizzle each cake with two teaspoons of cooled spiced orange blossom syrup. Leave to cool before removing from tins.
To serve, drizzle each cake with icing and top with pistachios and rose petals.