Bored? Bake!

This cake is delicious served warm as a pudding, or sliced with a coffee

STICKY ORANGE AND PISTACHIO CAKE

This wonderfully moist sponge has bitter flavours reminiscent of marmalade.

Serves 12-14 Hands-on time: 30min, plus cooling Cooking time: About 3hr 15min

2 medium oranges

Oil, to grease

175g caster sugar, plus 1tbsp

6 large eggs 50g clear honey 200g pistachio kernels, plus extra to decorate 100g coarse polenta 1tsp gluten-free baking powder

FOR THE TOPPING

100g caster sugar 75g clear honey 2 oranges, slice off the ends then cut into 3mm thick slices 1 Bring a large pan of water up to the boil, add the oranges and turn down the heat, cover pan and simmer oranges for 2hr.

2 Carefully remove oranges from the pan with a slotted spoon and drain, allow to cool. Halve the oranges and remove any pips. Put the oranges (skin included) into a food processor or blender and whiz until smooth.

3 Next, make the sticky orange topping. In a large frying pan gently melt the sugar and honey in 100ml water over a low heat. Add the orange slices in roughly a single layer, turn up the heat and simmer for 10min (turning once) or until soft and sticky – but don’t allow them to caramelise. Set aside.

4 Preheat oven to 180°C (160°C fan)/ mark 4. Grease and line a 23cm springform tin. Put the pistachios on to a baking sheet and toast for 5min. Add to a food processor with 1tbsp caster sugar and whiz until very finely chopped.

5 In a large bowl, beat together the eggs, sugar and honey until thick and pale, then fold in the pistachios, polenta and baking powder, followed by the orange puree until well-combined.

6 With a slotted spoon, arrange the orange slices, overlapping in the bottom of the tin. Reserve the syrup in the pan for later. Spoon the cake batter over the oranges and bake for about 45-50min, or until a skewer inserted only has a few moist crumbs. Leave to cool in the tin.

7 Release the cake from the tin, then carefully invert on to a plate and remove baking parchment. Gently reheat the syrup and boil for 1min, if need to thicken. Allow to cool a little. Drizzle over the syrup and scatter with extra chopped pistachios.

PER SERVING 313cals, 9g protein, 12g fat (2g saturates), 41g carbs (35g total sugars), 2g fibre