Cranberry & Pistachio Bundt Cake

Makes 16 slices

100g dried cranberries

2 tbsp rum

140g pistachio nuts

400g flour, plus extra to dust tin

3 tsp baking powder

200g softened butter, plus extra to grease tin

175g sugar

3 medium eggs

125ml milk

150 good-quality white chocolate

1 small apple

Preheat the oven to 180°C (160°C fan forced). Chop the cranberries and mix with the rum. Cover and set aside.

Finely chop 100g of the pistachio nuts in a food processor. Coarsely chop the remaining pistachio nuts with a knife and set aside.

Mix together the flour, baking powder and a pinch of salt.

Beat the butter and sugar with a handheld electric beater until pale and creamy. Add the eggs one at a time, beating well after each addition.

In turns, stir in the milk and flour mix. Take two thirds of the batter and mix it with the cranberries and rum. Stir the ground pistachio nuts into the remaining batter.

Grease a 2-litre capacity bundt cake tin with butter and dust with flour. Add the batter mixes one after the other.

Use a fork to create a marble pattern by dragging it through the batter in swirls. Smooth the top.

Bake in the preheated oven on the second-lowest shelf for 50-60 minutes. The cake is cooked when a wooden skewer inserted into the cake comes out clean.

Remove the cake from the oven. Let it cool for 15 minutes, then turn on to a wire rack and cool completely.

Chop the white chocolate and melt in a bowl set over a saucepan of simmering water. Dip two thirds of the apple into the chocolate, then sprinkle half of the coarsely chopped pistachio nuts on the chocolate.

Pour the remaining chocolate onto the cake. Sprinkle with the remaining pistachio nuts.

Allow to dry for 30 minutes. Place the apple on top of the cake and serve.