Orange and Pistachio Cardamon Drizzle Cake
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Prep Time
10 MINS
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Cook Time
30 MINS
- KCals 40
- Carbs 4G
16 Servings
Ingredients
For the cake
- 50 grams Self Raising Flour
- 4 Eggs
- 4 tbsp Granulated Sweetener
- 20 grams Pistachio nuts Chopped
- 6 Cardamon pods
- 2 tsp Baking Powder
- 1 Orange Zest, 1/2 the juice
For the orange syrup drizzle
- 1 tbsp Granulated Sweetener
- 1/2 Fresh Orange Juice
- 1 tbsp Water
For the icing
- 3 tbsp Granulated Sweetener
- 2 tsp Orange Syrup Drizzle (See above)
Instructions
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Preheat the oven to 160 degrees. In a bowl mix together the flour, baking powder, 4 tablespoons of the granulated sweetener, pistachio nuts, orange zest, and juice of half the orange. Add two whole eggs and separate the remaining two adding the yolks to the mixture.
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In a pestle and mortar, gently crush 4 of the cardamon pods to release the seeds inside and place the seeds into the mixture.
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Whisk the 2 egg whites until the form stiff peaks and fold gently into the mixture.
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Pour into a lined square baking tin and bake for 30 minutes. Meanwhile, into a saucepan add the juice from the remaining half of the orange, and 1 tablespoon of granulated sweetener, 1 tablespoon of water and the remaining 2 whole cardamon pods. Heat gently until the sweetener has dissolved and take off the heat.
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In a small bowl, add the icing sugar and mix with 2 teaspoons of the orange sugar syrup to form a thin icing.
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When the cake is cooked, place on a wire rack and with a fork, prick several holes all over the cake. Pour over the syrup whilst still warm and let it absorb into the cake.
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Once completely cool, spread over a thin layer of icing and cut into 16 pieces.