Spiced Orange Pistachio Cake + Fresh Figs & Ginger Syrup (gf)

Makes one 18cm (7”) cake and serves 6 people



Spiced Orange Pistachio Cake

  • 1 large orange, washed, unpeeled
  • 1 cinnamon stick
  • 34 cardamom pods, split
  • 34 cloves
  • 23cm piece fresh ginger, peeled and grated
  • 65g shelled pistachios, unsalted
  • 3 large eggs, at room temperature
  • 110g (1/2 cup) caster sugar
  • 65g almond meal
  • ¾ tsp baking powder

Ginger Syrup

  • 110g (1/2 cup) caster sugar
  • ¼ cup sieved orange juice (approx. ½ large orange)
  • ¼ cup water
  • 23cm piece fresh ginger, peeled and cut julienne

To Serve

  • 45 fresh figs, washed and sliced
  • Handful slivered almonds and sliced pistachios


Spiced Orange Pistachio Cake

  1. Place orange, cinnamon, cardamom pods and cloves in a pot. Cover with water and simmer for 1½ hrs until softened.
  2. Drain and discard spices. Allow orange to cool, then cut into pieces and remove seeds. Process with grated ginger to a puree.
  3. Preheat oven to 190°C (170°C fan-forced) and grease or line one 18cm (7”) cake tin with greaseproof paper.
  4. Roast pistachios on a tray in the oven for 5-7 minutes until very fragrant. Allow to cool then process finely to a meal. Mix with almond meal and baking powder in a large bowl.
  5. Beat eggs and sugar in a free-standing mixer on medium-high speed with paddle attachment until thick and pale (approx. 4-5 minutes).
  6. Alternate adding spoonfuls of dry ingredients and orange ginger puree to egg mixture on low-medium speed until well combined. Ensure to scrape down the bowl with a spatula to ensure ingredients are well mixed.
  7. Bake for 45-55 minutes until golden and a skewer inserted withdraws clean.
  8. Allow to cool in the tin for 10-15 minutes, then transfer to a wire rack and allow to completely.

Ginger Syrup

  1. Place sugar, juice and water in a small saucepan on medium heat and stir to dissolve sugar.
  2. Add julienne ginger strips then simmer for 15-20 minutes until mixture thickens slightly and coats the back of a spoon.
  3. Remove from heat and allow to cool.


  1. Place cake on serving dish and decorate with fresh fig slices, nuts and drizzle with ginger syrup.



  1. Baking time for the cake will vary depending on the moisture content of the orange used.
  2. This cake is best served within 24 hours of baking. Keep chilled to ensure the cake’s integrity doesn’t deteriorate quickly with the high moisture content, but allow to come to room temperature for serving.