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Pistachio and orange cake

40 minutes

Pistachio and orange cake

By Abigail Donnelly

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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Summer berry Campari with salmon ceviche

Fresh carrot juice and Cointreau fizz with goats cheese and praline truffles

Citrus roasted leg of lamb with caramelised orange

Poolside fruity Pimms

Candied orange-and-strawberry chocolate shards

Cumberland sauce

Turkish fig and brandy chocolate Christmas cake with Morello-cherry ganache and Swiss meringue frosting

Tomato saffron chicken

Garlic, mussel and fennel rice

Malva pudding

Pistachio and orange cake

Pistachio and orange cake

Ingredients

Method