Pistachio and orange syrup cake – egg-free

17 Jun

The Hungry Mum - orange & pistachio syrup cake

Regular readers will know that while I love baking I don’t have an overly sweet tooth. Put a mud cake or cupcake in front of me and the response is usually, meh. Place a cheese board within a 5 kilometre radius of me and watch me run and attack it.

The cake I will always eat is a syrup cake. I know – they are usually pumped full of sugar which contradicts everything I just said. What I love about them is their moistness. Part of this is due to the fact that most syrup cakes are made with semolina, almond meal or polenta, which keeps cake soft. But drenching a hot cake in hot flavoured sugar water also goes a long way in ensuring a cake stays beautifully fresh and soft.

And as is often the way, every time I make a syrup cake and offer it to the Hungry Dad he reminds me of how much he doesn’t like syrup cake – in a nice way but still #grrrrr

The Hungry Mum  Pistachio and orange syrup cake – egg-free

This pistachio and orange syrup cake uses polenta for the moistness and citrus for the zesty kick. Word to the wise – serve this cake on a plate with a fork and plenty of serviettes on hand #messy

It sounds posher and tricker than it is – the cake itself is a one bowl wonder and the syrup is just sugar and juice boiled together until thick. That syrup is then poured over the warm cake. See, super easy. The only technical piece of equipment you will need is a zester #notTechnical

I love this cake and can’t wait to make it again. It is also a great dessert as it can be made ahead. And if you’re fridge is egg-less you can still make this easy, delicious syrup cake!

GATHER:

125 grams diced butter at room temperature

300 grams thick Greek yogurt – unflavoured

2 cups self-raising flour

½ teaspoon bicarb soda

¾ cup of water

2/3 cup shelled pistachios

2/3 cup caster sugar

syrup

¾ cup orange juice

¾ cup caster sugar

orange pistachio

LET’’S GET TO IT:

Preheat oven to 160C and grease and line a 20cm round, deep cake tin.

In bowl of electric mixer beat everything except pistachios together until pale and creamy in colour.

Scrape down sides of bowl with spatula.

Using a silver spoon stir in nuts, then tip into cake tin.

Bake for around 60 minutes – if cake starts to brown too quickly place a piece of foil on gently on top of tin (not smothered over batter).

While cake is baking make syrup – in a small pan over stir caster sugar and orange juice together and slowly bring to the boil. Reduce heat to low, stirring occasionally, and simmer for 10 minutes.

When cake is baked, stand in tin for 10 minutes before removing to wire cooling rack.

Place plate under rack, stab holes into top of cake with skewer and pour warm syrup over warm cake.

The Hungry Mum - orange and pistachio syrup cake

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20 Responses to “Pistachio and orange syrup cake – egg-free”

  1. Charlene @ That Girl Cooks Healthy June 17, 2015 at 6:06 am #

    This syrup cake sounds great, I’m like yourself I do really indulge in overly sweet treats but when I do I usually go the full length.

    • thehungrymum June 17, 2015 at 7:08 am #

      Sometimes you just gotta eat the cake, right?

  2. cheergerm June 17, 2015 at 7:11 am #

    Gorgeous HM! I could almost pick those pistachios straight off the screen, wonderful purple and green nutty delights.

    • thehungrymum June 17, 2015 at 7:30 am #

      I heart pistachios! It is a wonder any made it into the batter at all – one for me, one for the bowl… 😉

  3. Jasline @ Foodie Baker June 17, 2015 at 12:31 pm #

    I love moist cakes and this syrup cakes look amazing!

    • thehungrymum June 18, 2015 at 12:50 am #

      Thanks so much! Ad blob of cream on the side wouldn’t be a bad thing!

  4. vegantarian lifestyle June 17, 2015 at 5:37 pm #

    Looks very good. Never tried something like this before, so I might need to make this 🙂
    Lou

    http://vegantarianlifestyle.com/blog/

    • thehungrymum June 18, 2015 at 12:54 am #

      Thanks! I highly recommend this for a dinner party or similar – it is so easy and elegant.

  5. Glamorous Bite June 17, 2015 at 6:50 pm #

    Mmm – looks very scrumptious!!! Love orange in everything 🙂

    • thehungrymum June 18, 2015 at 12:51 am #

      You can’t beat orange – it just lifts everything up and makes food taste happy 😉

  6. Jess @ whatjessicbakednext.com June 18, 2015 at 11:41 am #

    This cake looks divine! Love the flavours. Syrup cakes are definitely one of my favourites! 😀

  7. Francesca June 18, 2015 at 2:57 pm #

    I’m with you. I don’t have a sweet tooth either. I can count on the fingers of one hand the sweets I had during the last six months. However, I would love to try a slice of your cake. I love anything citrus-y and nutty! Few ingredients is what I like in any recipe. Your cake sounds and looks delicious!

    • thehungrymum June 19, 2015 at 11:57 am #

      Oh, thanks for your kind words! Sending a piece by carrier pigeon 😉

  8. Lorraine @Not Quite Nigella June 18, 2015 at 4:17 pm #

    Syrup cakes are just divine I agree! There’s nothing quite like their texture. What a killer flavour combo. The other day I had this combo in a donut! 😀

    • thehungrymum June 19, 2015 at 11:56 am #

      OK, this flavour combo as a donut would totally rock! Hw fab.

  9. nagimaehashi June 19, 2015 at 11:49 pm #

    I was out with my friend last night whose son is allergic to eggs. She is going to LOVE me when I send this to her! 🙂

    • thehungrymum June 20, 2015 at 4:11 am #

      Oh, yay! Must be hard for your friend to come with egg-free food ideas for her son. I also have an egg-free recipe for lime and coconut mini loaf cakes – hope your friend likes them 😉

  10. MyInflatablePoly.com June 20, 2015 at 4:08 am #

    So delicious cake!

  11. MyInflatablePoly.com June 20, 2015 at 4:09 am #

    So delicious cake . Try it soon.
    Anthony,
    myinflatablepoly.com

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