CookEat Recipe
Orange and Lychee Pistachio Cake
Orange flesh, lychees and pistachios fill a substantial oat cake. The quick-cooking flakes rest with the fruit and yoghurt before flour is added, then the bake cools in its tin for easier portioning.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Peel the orange, remove white pith and seeds, and chop the flesh finely, keeping its juice. Peel the lychees, remove the stones and chop the flesh. Use shelled pistachios and chop finely.
Step 2
Use 180 g dry quick-cooking rolled oats; whole grains and steel-cut oats need a different method.
Step 3
Set the oven to 175°C, conventional heat. Line the base and sides of a 23 cm square metal cake tin, at least 5 cm deep, with baking parchment.
Step 4
Cream 120 g butter (softened) with 90 g brown sugar for 2-3 minutes. Gradually beat in 180 g beaten egg, weighed without shell. Mix in 80 g natural yoghurt.
Step 5
Fold in 250 g orange, 180 g lychee, 90 g pistachios, 180 g quick-cooking rolled oats. Let the oats absorb moisture for 10 minutes.
Step 6
Combine 220 g all purpose flour. Fold into the fruit mixture until no dry flour remains.
Step 7
Spread the batter evenly in the prepared tin. Bake 40-50 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 8
Rest in the tin for 30 minutes before cutting into 6 portions. Serve warm from the tin, or lift out only when the bake holds together.
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