Best dessert and baking recipes from TASTE Magazine

Tart recipes

Shortbread lemon tarts

30 minutes

Sesame yoghurt cardamon cake

65 minutes plus 10 minutes

Pistachio and orange cake

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

250 g sugar
250 g butter
Juice and zest of 2 oranges
200 g self-raising flour
4 free-range eggs, beaten
55 g pistachios, ground
Icing sugar, for dusting
Zest of ½ lime

Method

Preheat the oven to 190°C.

Beat the sugar and butter together until pale and fluff y. Add the orange juice and zest, flour and beaten egg, a little at a time, and stir until combined.

Fold in the ground pistachios. Once the batter is fully incorporated, pour into a greased 22 cm round tin and bake for 40 minutes, or until a skewer comes out clean.

Remove from the oven and leave to cool.

Once cool, remove from the tin and transfer to a platter. Dust with icing sugar and scatter with the lime zest.

Cook’s note: Try ground hazelnuts instead of pistachios, if you prefer.

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Pistachio and orange cake

Pistachio and orange cake

Ingredients

Method