This super pretty pink Blood Orange and Pistachio Cake with Protein will brighten up your table while bringing you a zesty and nutty tasting cake that is very easy to make. Optional candied oranges add beautiful and snackable decoration.
Sponge: olive oil, eggs, pistachios, blood oranges, plain flour, whole wheat flour, protein powder, brown sugar, baking powder, baking soda, salt, cinnamon
Finely chop 1 cup Pistachios, grind 1 1/4 cup. Mix with dry ingredients. Zest Oranges. Use 1 cup for Cake and zest of 1 orange. Mix with eggs and Olive Oil.
Preheat the oven to 375°F/190°C. Grease a springform pan and line the bottom with parchment paper. Pour the batter into the prepared springform pan and bake for 30-45 minutes, or until a toothpick inserted into the centre comes out clean.
Bring a pot of water to a boil and prepare a bowl of iced water. Blanch orange slices in boiling water for 2 minutes, then transfer to ice bath. In a saucepan, combine sugar and water. Bring to a boil, swirling the pan occasionally until the sugar dissolves.
Once syrup reaches 225°F/110°C, gently add the orange slices in layers. Simmer until syrup thickens and reaches about 230°F/115°C, ensuring the orange slices are evenly coated. Using tongs, transfer candied orange slices to wire rack placed over baking sheet. Allow to cool for at least 1 hour.
In a bowl or small jug, combine the juiceof 1 blood orange with icing sugar. Start with 2-3 tablespoons of juice and adjust to reach a thick but pourable consistency.
Drizzle the icing over the cooled cake, spreading it evenly with a spatula. Allow the icing to set completely before decorating.
Arrange the candied blood orange slices on top of the cake and sprinkle with the reserved chopped pistachios. Slice and serve the cake with a nice cup of tea or coffee.