- 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
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.