Orange and pistachio cake

It may not seem like it given the current heavy snowfall that has recently engulfed the UK but it is officially spring. Next week marks the start of Easter so my thoughts are on bakes which are full of zingy flavours and pastel colours. I don't often use pistachios as they are quite expensive but I think that Easter deserves something special. The topping is a decadent combination of cream cheese, butter and icing sugar but the orange extract cuts through the richness.

Equipment: 8in (20cm) square loose bottomed baking tin greased and lined, large bowl, electric whisk.

Ingredients

3oz (85g) Shelled pistachios

9oz (250g) Unsalted butter, softened or baking spread

8oz (225g) Caster sugar

7fl oz (200ml) Orange juice

½ tsp (2.5ml) Orange extract

10½ oz (300ml) Self raising flour

4 Eggs, beaten

Topping

9oz (250g) Cream cheese

2oz (55g) Unsalted butter, softened

¼ oz (1.25ml) Orange extract

6½ oz (185g) Icing sugar, sifted

Method

1. Pre-heat the oven to 190°C/Gas mark 5.

2. Crush the pistachios either by hand (in a bag with a rolling pin) or in a food processor. Put to one side.

3. In a large bowl cream the butter and sugar together until pale and fluffy.

4. Add in the orange juice, orange extract and flour and beat again.

5. Each of the eggs should be beaten in separately.

6. Reserve 2 tablespoons (30ml) of the pistachios and stir the rest into the mixture.

7. Transfer the mixture into the prepared tin and gently level the top.

8. Bake for around 50 minutes until a skewer comes out clean. Leave to cool in the tin.

Once the cake has completely cooled prepare the topping.

Beat the cream cheese and butter until soft and smooth.

Add the orange extract and icing sugar and beat until it is all mixed together.

Spread the topping over the cake. Finish off by sprinkling over the reserved pistachios.