“Soak the leftover cake in a syrup and serve with fresh berries and crème fraîche, or more Ideal milk”

1 Preheat the oven to 180°C. Grease and line a 20 cm springform cake tin. In a large bowl, whisk together the flour, salt, baking powder, bicarbonate of soda and sugar. Make a well in the centre. 2 In a small bowl whisk together the eggs, Ideal milk, butter and vanilla. Fold the wet mixture into the flour – a thick batter will form. 3 Spoon the batter into the cake tin and bake for 15–20 minutes, or until a skewer comes out clean. 4 While the cake is baking, prepare the icing. Heat the sugar and water in a saucepan until a maple-coloured caramel is formed. Place the pistachios on a tray lined with greaseproof paper. Pour over the caramel and allow the caramel to set.

5 Once set, chop into pieces and blend