"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"
Pistachio, Orange & Cardamom Cake
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- Recipe Card
Prep time 4hrs
Cook time 1hr
Serves or Makes: 8
Recipe Card
ingredients
- 310 gram Softened butter
- 300 gram Castor sugar
- 6 large Eggs
- 210 gram Cake flour
- 2 teaspoon Baking powder
- 100 gram 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
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 gram Cornflour
- 7 pods split in half lengthwise, seeds scraped Cardamom
- 1 tablespoons Sugar
Cardamom Mehabalya
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
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
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.