[RECIPE] Easy pistachio and almond torte with orange sugar syrup ?
Pretty much an all in one recipe (bar some extra egg white whipping), easy and delicious – what more do you want from a cake? Probably a torte! I made this pistachio and almond torte with orange sugar syrup for my mum’s birthday on Monday and I ate the last piece this afternoon!
This cake has no flour or fat (and when I say fat, I’m talking about the traditional margarine/butter kind of fat – as someone rightly messaged, nuts are indeed classed as fats!), it won’t be a big tall cake; it’s a torte so won’t rise much at all, BUT thanks to the extra egg whites it’s light and fluffy (not dense!). Just make sure you grind your pistachios up nice and fine and don’t over mix the batter:
[INGREDIENTS AND METHOD]
Makes one large torte (23cm spring-form cake tin)
3 medium egg whites (whipped to firm peaks)
200g ground pistachios (buy them whole and blitz them yourself)
150g ground almonds (I just used the already milled stuff)
120g golden caster sugar
2 whole medium eggs
Zest from one large orange
1tsp almond extract
Juice from 1/2 large orange
2.5tbsp caster sugar
Pre-heat oven to gas 5. Line the bottom of the cake tin with parchment.
Whip the egg whites. Meanwhile, add all other main ingredients to a bowl and mix until just combined.
Add 1/3 of the whipped egg whites to the main ingredients and mix until just combined. Then carefully fold in the remaining whites (keep as much air in the mix as possible) until no white flecks can be seen.
Pop in the oven and cook for approx. 40mins (check from 35 until a toothpick comes out clean and the top is lightly golden). Meanwhile, mix together the syrup ingredients until the sugar is dissolved.
Once the cake is cooked, prick it all over with a toothpick and then pour over the syrup, little by little as evenly as possible. Cool in the tin. Optional: top with rose petals and sugar crystals for a torte that’s just extra.