PISTACHIO BUTTER CAKE WITH ORANGE HONEY SYRUP:

INGREDIANTS:

UNSALTED PISTACHIOS,CHOPPED COARSELY - 280 GM
BUTTER ,SOFTENED -185 GM
FINELY GRATED ORANGE RIND - 1 TABLESPOON
CASTER SUGAR -165 GM
EGGS -3
BUTTER MILK - 60 ML
SELF –RASING FLOUR - 225 GM
PLAIN FLOUR -110 GM


ORANGE HONEY SYRUP:

CASTER SUGAR - 220 GM
WATER - 250 ML
HONEY -1 TALESPOON
CINNAMON STICK -1
CARDAMOM SEEDS -1 TEASPOON
STAR ANISE -3
ORANGE RIND STRIPS - 3

METHOD:

MAKE ORANGE HONER SYRUP ;COOL.

PRE HEAT OVEN TO MODERATE [180C/160C].GREASE 23 CM - SQUARE SLAB CAKE PAN;LINE BASE AND SIDE WITH BAKING PAPER ,EXTENDING PAPER 2 CM OVER THE SIDES.SPRINKLE NUTS EVENLY OVER BASE OF PAN.

BEAT BUTTER,RIND AND SUGAR IN MACHINE BOWL. UNTIL LIGHT AND FLUFFY.ADD EGGS ONE A TIME ,BEATING UNTIL JUST COMBINED BETWEEN ADDITIONS;TRANSFER MIXTURE TO LARGE BOWL.STIR IN COMBINED BUTTERMILK AND 1/3 CUP OF THE ORANGE HONEY SYRUP,AND SIFTED FLOURS ,IN TWO BATCHES.

SPREAD MIXTURE INTO PAN;BAKE ABOUT 40 MINUTES.STAND CAKE 5 MINUTES;TURN TOP-SIDE UP ,ONTO BAKING-PAPER-COVERED WIRE RACK.BRUSH SURFACE OF HOT CAKE WITH HALF OF THE REMAINING HEATED SYRUP.

CUT CAKE INTO SQUARES,SERVE WARM,DRIZZLED WITH REMAINING HEATED SYRUP.