Shirleys Orange and Pistachio Dariol Cakes
This fantastic recipe was sent to us by a customer in New Zealand who ordered some Dariol moulds. We were delighted to see the results of her baking and the little cakes look so fantastic, we asked her to share the recipe: Here it is ! Shirley has even included her recipe for home made candied orange peel to decorate.
Orange Pistachio Cakes
Makes 12 
- 2medium navel oranges
- 125g/4.5 oz unsalted butter
- 145g/5oz caster sugar
- 2 medium eggs, lightly beaten
- 60g/2.25 oz rice flour
- 100 g/3.5 oz ground almonds
- 1 teaspoon baking powder
- 45g/1.5oz semolina
- 75g/2 oz shelled, peeled pistachio nuts
For the Orange Syrup:
- 250ml/9 fl oz orange juice (from about 4-5 oranges)
- Juice of 1 lemon
- 125g/4.5 oz caster sugar
- 2 tablespoons Cointreau or other orange liqueur
Homemade candied Orange to decorate:
Zest reserved from the 2 oranges used in the cakes
150g caster sugar
150ml water
before preparing the oranges for the cake
Peelthe ZEST from the oranges using a sharp utility knife or Vegetable peeler andcut into very fine strips (julienne)
Put sugar and water into small saucepan and heat slowly while stirring to dissolve the sugar.
Add julienne orange zest and poach gently until soft.
Drain and leave to one side on greaseproof or baking paper until required to finish cakes.
