Name: Pistachio buttercake with orange honey syrup
Cook time: 60 min
Total time: 60 min
Yield: 10
Ingredients: orange honey syrup; 1 cup (220g) caster sugar; 1 cup (250ml) water; 1 tablespoon honey; 1 cinnamon stick; 1 teaspoon cardamom seeds; 3 star anise; 3 strips orange rind; Pistachio buttercake; 2 cup (250g) pistachisos, coarsely chopped; 185 gram butter, softened; 1 tablespoon finely grated orange rind; 3/4 cup (165g) caster sugar; 3 eggs; 1/4 cup (60ml) buttermilk; 1 1/2 cup (225g) self-raising flour; 3/4 cup (110g) plain flour

Pistachio buttercake with orange honey syrup

Nobody was terribly surprised when this pistachio buttercake with orange honey syrup made the Australian Women's Weekly's Top 10 cakes list.

Ingredients

orange honey syrup

1 cup (220g) caster sugar

1 cup (250ml) water

1 tablespoon honey

1 cinnamon stick

1 teaspoon cardamom seeds

3 star anise

3 strips orange rind

Pistachio buttercake

2 cup (250g) pistachisos, coarsely chopped

185 gram butter, softened

1 tablespoon finely grated orange rind

3/4 cup (165g) caster sugar

3 eggs

1/4 cup (60ml) buttermilk

1 1/2 cup (225g) self-raising flour

3/4 cup (110g) plain flour

Method

1.ORANGE HONEY SYRUP: Stir ingredients in a small saucepan over low heat, without boiling, until sugar dissolves; bring to boil. Remove from heat; cool for 15 minutes; strain.

2.Meanwhile, preheat oven to 180°C (160°C fan-forced). Grease a 23cm-square slab cake pan; line base and sides with baking paper, extending paper 2cm over sides. Sprinkle nuts evenly over base of pan.

3.Beat butter, rind and sugar in a small bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions. Transfer mixture to a large bowl. Stir in combined buttermilk and 1/3 cup of Orange Honey Syrup, and sifted flours, in two batches.

4.Spread mixture into pan; bake for about 40 minutes. Stand cake for 5 minutes; turn, top-side up, onto baking paper-covered wire rack. Brush surface of hot cake with half of the remaining heated syrup.

You need two large oranges for this recipe. Use a vegetable peeler to remove strips of rind from half of one of the oranges.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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