Strawberry and pistachio drizzle cake
serves / 12 prep / 20 minutes cook / 40 minutes
125g butter, chopped, at room temperature
155g ( 3⁄4 cup) caster sugar
125ml ( 1⁄2 cup) fresh orange juice
225g (1 1⁄2 cups) self-raising flour, sifted
75g ( 1⁄2 cup) plain flour, sifted
250g punnet fresh strawberries, hulled, halved lengthways
80g ( 1⁄2 cup) icing sugar mixture, sifted
5 tsp strained fresh orange juice, extra
2 tbsp pistachio kernels, finely chopped
1. Preheat oven to 180C/160C fanforced. Grease base and side of a 30 x 20cm (base measurement) pan and line with baking paper, allowing the long sides to overhang.
2. Combine the butter, sugar and juice in a large saucepan over medium-low heat. Cook, stirring, for 3 minutes or until melted and smooth (do not boil). Set aside to cool.
3. Add the eggs to the cooled butter mixture. Whisk until combined. Add combined sifted flours and gently fold until mixture is just combined. Pour into prepared pan. Top with the straw- berries. Bake for 30-35 minutes or until a skewer inserted in the centre comes out clean. Cool in the pan for 10 minutes. Carefully turn out on to a wire rack. Remove and discard baking paper, then invert on to another rack. Set aside to cool completely.
4. Place icing sugar and extra orange juice in a bowl. Stir until smooth and combined. Drizzle the icing over the cake. Sprinkle with chopped pistachios. Put aside to set.