Orange Honey Pistachio Tea Cake For A Holiday Treat Recipes

ORANGE, PISTACHIO AND HONEY POLENTA CAKE

Orange, Pistachio and Honey Polenta Cake image

Bursting with the delicious flavours of the Mediterranean, this Orange, Pistachio and Honey Polenta Cake, is naturally gluten free, dairy free AND refined sugar free. It's also very easy to make and, of course, totally delicious!

Provided by Eb Gargano

Time 45m

Number Of Ingredients 10

Ingredients

200 g fine polenta
200 g pistachio kernels (ground or chopped finely)
Zest and juice of 1 orange
4 eggs
175 ml honey
200 ml olive oil
Juice of 1 orange (roughly 50ml/2floz)
50 ml honey
50 g pistachio kernels (ground or chopped finely)
Zest of 1 orange

Steps:

Preheat oven to 180C / 160C fan/ gas mark 4 / 350F. Grease a 20cm / 8inch cake tin with a little olive oil and line the base with baking paper. Grease the top of the baking paper with a little olive oil too.
Mix all the polenta with 200g / 7oz ground/chopped pistachios and orange zest from 1 of the oranges in a large bowl.
Whisk together the eggs, 175ml / 6floz honey, all the olive oil and the juice from 1 of the oranges in a large bowl or jug.
Pour the wet ingredients into the dry ingredients and stir together until thoroughly combined.
Pour the batter into the greased and lined tin and cook in the pre-heated oven for 25-30 minutes, until the top is light gold and a skewer comes out clean.
Just before the cake is ready to come out, mix 50ml / 2floz orange juice from the second orange with 50ml / 2floz honey and pour over the hot cake whilst still in the tin - leave for at least 10 minutes before removing the cake from the tin.
Place the cake on a plate or a stand and decorate with remaining pistachios and orange zest.

Nutrition Facts : Calories 309 kcal, Carbohydrate 26 g, Protein 5 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 40 mg, Sodium 17 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving

ORANGE HONEY PISTACHIO TEA CAKE FOR A HOLIDAY TREAT

Orange Honey Pistachio Tea Cake for a Holiday Treat image

Fresh orange juice, zest, softened butter and honey come together with pistachio nuts to make a delicious citrusy and not too sweet Orange Honey pistachio cake perfect for breakfast or tea

Provided by Sujata Shukla

Categories Breakfast Dessert Tea

Time 1h40m

Number Of Ingredients 10

Ingredients

3 1/4 cups Indian Maida or All purpose flour (/400 gms)
1/2 teaspoon Baking soda
2 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
2 tablespoons Softened Unsalted Butter (/30 gms / 1/4 stick unsalted butter)
1 cup plus 2 teaspoons Honey (1 cup + 2 teaspoons/250 ml)
1 egg (room temperature, lightly beaten)
1 1/2 tablespoons orange zest (or finely grated orange rind)
3/4 cup orange juice (/ 180 ml/ freshly squeezed and no added sugar)
1 cup unsalted, shelled pistachio nuts (/125 gm/ chopped)

Steps:

Preheat the Oven to 170 C or 325 F. My oven heats up quite fast, so I light it up after I prepare the ingredients as below, and before I begin to mix the batter for the cake.

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