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Ingredients:
5 Medium Eggs, Separated
1 Tbsp Sugar, Plus 1 Pinch Extra
1 Orange zested
50g Fine Semolina
50g Plain Flour
100g Ground Pistachios
Syrup:
600ml Fresh orange Juice
1 Orange zested
500g Sugar
To Serve:
300ml Cream
300ml Greekstyle Yoghurt
2 Oranges
Method:
- Preheat the oven to 180c. Butter a muffin tray that has 6 large moulds.
- In a large bowl beat the egg whites with a pinch of sugar until stiff.
- In a separate bowl, beat the egg yolks with 1 tbsp of sugar and the orange zest until pale.
- Add the semolina, flour and pistachios to the egg whites and partly mix through.
- Add the egg yolks and fold through until combined. Spoon into the muffin tray and bake for 30 Min.
- Meanwhile, make the syrup. Place the orange juice, zest and sugar in a saucepan and bring to the boil over medium heat, mixring until the sugar dissolves.
- Simmer for 10 minutes or until syrupy and lowerd by half. Leave to cool.
- Whip the cream until thick and mix in the yoghurt.
- Segment the oranges by sliceting off the peel with a small sharp knife, making sure you remove all the white pith.
- slice on either side of each segment, removing wedges of flesh but leaving the membranes.
- When the cakes are cooked, ladle over some of the cooled syrup and leave to soak for at least 10 minutes.
- Serve the cakes with the whipped cream and yoghurt, orange segments and a little extra syrup.
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