31
Gluten Free Orange,
Almond & Pistachio Cake
Prep 15 minutes / Cook 1 hour
Serves 10
2 oranges (about 395g), washed, scrubbed
4oz (125g) blanched almonds
4oz (125g) pistachio kernels, plus extra 1½ oz (45g)
roughly chopped, to garnish
5 eggs
1
1
⁄
3
cups (270g) bakers or superfine sugar
1 teaspoon gluten free baking powder
Powdered sugar, to garnish
Crème Fraiche or full fat plain Greek yogurt,
to serve
1.
Using a fork prick the oranges all over a few times.
Place into a microwave safe dish. Microwave on
HIGH for 8 minutes, turning halfway through.
Set aside to cool completely. Cut oranges
in quarters; remove and discard seeds.
2.
Preheat oven to 350°F (180°C) no fan
(300°F/150°C fan-forced). Grease and line the base
and side of a round 9” (22cm) (base measurement)
spring form pan with baking paper.
3.
Assemble food processor with spindle and
S-blade. Place almonds and pistachios into
bowl and secure lid. Process for 50 seconds or
until processed into meal. Transfer to a bowl.
Add orange quarters (including skin) to food
processor bowl. Process for 1 minute or until
pureed, scraping sides of bowl down if necessary.
4.
Using an electric mixer beat eggs and sugar until
thickened. Use a large metal spoon to fold in
orange pulp, pistachio meal and baking powder
until combined. Spoon mixture into prepared
pan. Bake for 50min–1 hour or until skewer
inserted in the center comes out clean. (If top
starts to overbrown, cover with foil). Set aside for
15 minutes to cool slightly. Remove from pan
and transfer to a wire rack to cool completely.
5.
Remove from pan. Dust with powdered
sugar and garnish with extra pistachios.
Serve with crème fraiche or yogurt.
Little Lime & Passionfruit
Cheesecakes
Prep 15 minutes / Cook 20 minutes
Makes 22
9oz (250g) graham crackers, halved
1 stick (125g) butter, melted
2
⁄
3
cup (140g) granulated sugar
8oz (250ml) sour cream
3 eggs
1 tablespoon lime rind
1 tablespoon lime juice
2 x 8oz (250g) packets cream cheese, chopped, sof-
tened at room temperature
¼ cup (60ml) passionfruit pulp
(about 4 passionfruit)
1.
Preheat oven to 325°F/160°C no fan
(280°F/140°C fan-forced). Line 22 holes of
two 12-hole,
1
⁄
3
cup (80ml) capacity muffin
or cupcake pans with paper or foil liners.
2.
Assemble food processor with spindle and
S-blade. Place crackers into bowl and secure
lid. Process crackers until mixture resembles
fine breadcrumbs. Add butter. Process until
combined. Divide mixture between paper
cases and press down with the back of a spoon.
Place in the fridge for 15 minutes to chill.
3.
Meanwhile, assemble clean and dry processing
bowl with spindle and S-blade. Place sugar, sour
cream, eggs, lime rind and juice into bowl and
secure lid. Process for 15 seconds or until smooth.
Add cream cheese and passionfruit pulp.
Process for 30 seconds or until just combined.
Pour mixture into prepared cases. Bake for
20–25 minutes or until just set. Cool in oven with
door ajar. Cover and refrigerate for 2 hours or
until well chilled.
