Orange Pistachio and Semolina Slice with Burnt Caramel

Posted 2015-09-13 by finy ⇒ follow

This is a slice unlike no other I have made!

It matches salty pistachios with semolina (which I normally eat for breakfast with milk) and has burnt caramel soaked into it after cooking.

The pistachios are very expensive and can be bought already shelled, or this would possibly also work with slivered almonds, though you would not get that slightly salty taste that the pistachios have.

The caramel makes it lovely and moist, with an interesting texture and taste.

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Makes: About 21 pieces

Ingredients
100 g [link http://reviewclue.com.au/pistachio-nuts-in-the-shell-by-coles/ pistachio nuts], shelled
150 g coconut sugar (or castor sugar)
1 tbsp grated orange rind
1 tsp vanilla essence
2 eggs
60 g self raising flour
125 ml orange juice -I squeezed fresh oranges
185 g [link http://reviewclue.com.au/coarse-semolina-loose-by-the-kilo/ semolina]
Icing sugar for dusting

For the burnt caramel
160 g coconut sugar
95 ml orange juice

Method

Preheat the oven to 160° fan forced. Line a 20 x 30 cm shallow baking dish or tin with baking paper leaving some hanging over the edge (so you can lift the cake out)

Bake the pistachios for about 8 minutes or until they are lightly browned.

Cool them and chop them in half.

In an electric mixer, beat the butter and sugar until it is light and fluffy.

Add the vanilla, orange rind and eggs, and beat until combined.

Add the self raising flour, orange juice, semolina and pistachio nuts and fold in with a spoon. Do not mix for long.

Mixture will be quite thick

Spread this into the prepared dish and bake for 30 minutes or until it is starting to turn a golden colour.

Cool for about 10 minutes in the dish, and then put on a wire rack on top of a dish or tray.

For the burnt caramel

Mix the sugar and orange juice in a small saucepan.

Bring to the boil over a medium heat, and simmer for about 5 - 7 minutes.

Spoon this slowly over the slice, waiting for it to absorb the liquid before pouring more on, and taking care near the edges so the caramel does not just run off at the edges.