1. Slice the oranges into 2mm thick slices and place in a pan (you can also add the
ends). Add 350ml of water to the pan, the light brown sugar and 150g of the caster
sugar. Bring to the boil and simmer for 40 minutes.
2. Meanwhile blitz the pistachios in a food processor or nutri-bullet until it resembles a
fine powder, set aside.
3. Remove the pan from the heat and allow to cool for 15 minutes.
4. Preheat oven to gm4 180/160 fan.
5. Line a 23cm spring from tin with greaseproof paper. Then select the best slices of
orange and lay them in the base of the tin.
6. Strain 150ml of the orange syrup and set aside. Using a hand blender, nutri-bullet or
similar blend the remaining syrup and oranges to a puree.
7. In a large bowl with an electric whisk beat the eggs and remaining 150g caster sugar
for about 8 minutes until it is pale and thick like a mousse.
8. Gently fold the orange puree in, next sieve and fold in the flour and baking powder
and lastly the ground pistachios.
9. Transfer to the prepared orange lined tin. Bake for 45-55 minutes or until a skewer
inserted comes out clean.
10. Leave the cake to cool for 15-20 minutes. Then make multiple small holes in the top
with a skewer and brush over the remaining reserved orange syrup.
11. Once cool, run a knife around the edge of the tin, then place a plate on top of your
tin, release the spring and turn upside down onto your serving plate.
I love this cake in the afternoon with a pot of earl grey tea, it is also delicious served as a
dessert with mascarpone or crème fraiche!