Serves 6-8

250g (1 +1/4 cup) mung dal (split mung beans), soaked overnight
5 tbsp extra-virgin olive oil, plus extra for greasing
120g jaggery (just under a cup), grated or granulated, plus extra to caramelise
2 tsp orange extract
1 orange, zest and juice
1 orange, finely sliced
1/2 tsp bicarbonate of soda
1/4 tsp sea salt
Juice of 1 lemon (about 4 tbsp)

To decorate

Pistachios (unsalted) 75g
Extra orange zest (optional)


  1. Preheat the oven to fan 170°C/gas mark 5. Toast the pistachios in the oven at 180°C for 5 minutes and set aside.

  2. Grease a 22cm (9in) cake tin with some extra-virgin olive oil. Line with rounds of finely sliced orange, pressing down firmly.

  3. Drain the mung dal well. Blend into a soft purée with the jaggery, orange extract, orange juice, orange zest and olive oil and transfer to a large bowl. If you like you can ferment this paste (before adding the other ingredients) in a warm spot overnight before continuing to the next step (even better for digestion).

  4. In another bowl, add the lemon juice, salt and then the bicarbonate of soda. Mix well, then immediately add the foaming liquid to the mung dal batter.

  5. Fold in thoroughly and transfer to the cake tin. Bake in the oven for 20-25 minutes or until lightly brown on top and springy to the touch.

  6. To serve; allow the cake to cool completely, turn out onto a plate, sprinkle with a tablespoon of jaggery and place under the grill for a few minutes (keep your eye on it!), or use a kitchen blow torch to caramelise.

  7. Finely slice the toasted pistachios and sprinkle over the top of the cake to finish.