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Fig and orange syrup pistachio cake


  • Melted butter, to grease
  • 40g (1/3 cup) pistachio kernels
  • 4 eggs, separated
  • 70g (1/3 cup) caster sugar
  • 2 teaspoons finely grated orange rind
  • 125ml (1/2 cup) fresh orange juice
  • 80g (1/2 cup) polenta (cornmeal)
  • 110g (2/3 cup) gluten-free self-raising flour (Orgran brand)

Fig & orange syrup

  • 250ml (1 cup) honey
  • 125ml (1/2 cup) orange juice
  • 1 tablespoon finely shredded orange rind
  • 5 fresh figs, halved, each half cut into 3 wedges


  • Step 1 - Preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with melted butter to grease. Line the base and side with non-stick baking paper.
  • Step 2 - Place the pistachios in the bowl of a food processor and process until they resemble fine breadcrumbs.
  • Step 3 - Use an electric beater to whisk the egg yolks, sugar and orange rind in a bowl until thick and pale. Stir in the orange juice and polenta. Add the flour and pistachios and stir to combine.
  • Step 4 - Use a clean electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Gently fold half the egg whites into the polenta mixture. Fold in the remaining egg whites.
  • Step 5 - Pour the mixture into prepared pan. Bake in preheated oven for 30 minutes or until golden brown and a skewer inserted into the centre comes out clean. Remove from oven.
  • Step 6 - Meanwhile, to make the fig & orange syrup, combine honey, orange juice and orange rind in a saucepan and stir over medium heat until heated through.
  • Step 7 - Turn the cake onto a wire rack over a baking tray. Pour half the syrup over the cake. Place the figs in the saucepan with the remaining syrup and set aside to cool.
  • Step 8 - To serve, cut the cake into 10 even pieces. Top each piece with fig wedges and drizzle with the remaining syrup.
  • Recipe Ingredient

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