I envy those talented baker friends of mine whose creations are worthy of entry on The Great British Bake Off – my creations, not so much, which is why I have a photo of some pistachio nuts and not one of my baked delights :-0

In my defence, I like to think most of my cakes are pretty healthy, and you know how hard it can be to make ‘healthy stuff’ look appealing.

So this week’s healthy bake is a Pistachio, Rapeseed Oil and Orange cake which is a recipe I’ve modified from a lovely baking site called http://thegentlemanbaker.blogspot.co.uk/

His recipe uses olive oil and a little too much sugar for my liking – in my previous blog post DON’T EAT YOURSELF OLD! I mentioned that olive oil can morph into a bad fat when heated to a high temperature, which is why I use rapeseed oil, and that sugar is the new smoking, so I use coconut palm sugar as opposed to caster sugar, and only a third of the amount.

Prep time: 15 Mins
Baking time: 15-20 Mins

Ingredients for the cake:

3 Medium Eggs (Beaten)
The zest of 2 Oranges
150ml Rapeseed Oil
200g Ground Pistachios
50g Coconut Palm Sugar
1tsp Baking Powder

Ingredients for the glaze:

The juice of 1 Orange
20g Coconut Palm Sugar

Preheat the oven to 180C/350F/Gas 4 and grease/line the base of a 20cm loose bottomed tin. Beat the eggs with the orange zest in a bowl or large jug, then pour in the rapeseed oil. In a separate large bowl combine the pistachios, 50g of sugar and baking powder, then tip in the wet ingredients and mix to an even batter, and transfer to your baking tin. Place in the centre of the oven for 15-20 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake. When you’re happy it’s cooked leave in the tin to cool slightly.

Once the cake has cooled in the tin for 15 minutes you can start on the syrup. Juice the orange into a small saucepan then tip in the sugar. Turn the heat on high and let it bubble away for about 5 minutes, until you are left with about 2-3 tablespoons of syrup. Remove the cake from its tin and place on a wire rack. Spike the top all over with a skewer or toothpick, then brush over the sticky syrup. It can be eaten warm with a little ice cream of your choice, or cool and without.

This cake is gluten free and full of ‘good fats’ but make sure you store it in an airtight container once it’s cooled as the oil can turn rancid if left for too long.

Enjoy

🙂