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.

Assembly

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

Enjoy!