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Pistachio, Orange & Cardamom Cake
A pistachio & orange cake 🍊, soaked with an orange syrup sandwiched with a cardamom Mehalabeya (an Arabic style pudding, made from milk & cream coated with a white chocolate, orange ganache -@faaiza_omar

Recipe

Prep time 4hrs
Cook time 1hr
Yield: Serves or Makes 8
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ingredients

  • 310 g Softened butter
  • 300 g Castor sugar
  • 6 large Eggs
  • 210 g Cake flour
  • 2 tsp Baking powder
  • 100 g Ground pistachios
  • 3 tablespoons Milk
  • 1 zest Orange

For the sponge

Method

  • Step 1

    In stand mixer fitted with a whisk attachment, cream butter, sugar and zest.

  • Step 2

    Add eggs, 1 at a time, adding 2- 3 Tblspns of flour, in between as it will appear curdled.

  • Step 3

    Add pistachios, flour as baking powder then orange juice and milk.

  • Step 4

    Pour into 3 x 18cm cake tins, bake at 160C for 40min.

  • Step 5

    Remove from oven. Pour orange syrup over the sponges, allow to cool in the pan for 10 min, before turning out. Allow to cool.

  • Step 6

    Slice the width of the cakes in half. You will have 6 cake layers.

Orange syrup

ingredients

  • 1/21 cups Sugar
  • 1/21 cups Water
  • 1/21 juiced Orange

Orange syrup

Method

  • Step 1

    Bring to a boil and set aside. Pour over the cakes as soon as the come out of the oven.

Cardamom Mehabalya

ingredients

  • 3 cups Milk
  • 1 cups Cream
  • 1/2 cups Sugar
  • 45 g Cornflour
  • 7 pods split in half lengthwise, seeds scraped Cardamom
  • 1 tablespoons Sugar

Cardamom Mehabalya

Method

  • Step 1

    Crush the cardamom seeds with 1 Tablespoon fo sugar, set aside.

  • Step 2

    In a saucepan, off the heat, whisk together the milk, ground cardamom, cream, sugar and cornflour until well combined and without any lumps.

  • Step 3

    Set the saucepan over medium-high heat and bring to a full boil, whisking constantly. Continue to boil for a few more seconds until the mixture thickens and large bubbles form around the surface.

  • Step 4

    Refrigerate for 90min, to thicken.

White chocolate orange ganache

ingredients

  • 250 melted and cooled White chocolate
  • 125 Cream
  • 1/2 zested Orange

White chocolate orange ganache

Method

  • Step 1

    Place the melted white chocolate in a bowl

  • Step 2

    In a saucepan heat the cream and orange zest to simmer.

  • Step 3

    Pour over melted chocolate. Mix to a Ganache. Set aside to thicken.

Assemble

Method

  • Step 1

    Divide Cardamom Mehabalya equally into 6 parts.

  • Step 2

    Using an adjustable cake ring. Sandwich the cake sponges with Cardamom Mehabalya.

  • Step 3

    Allow the mehabalya has set in the cake around 2hrs in the fridge.

  • Step 4

    Spread the ganache over the cake to decorate.

  • Step 5

    Decorate with ground pistachios.