Sticky Orange and Pistachio Cake

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

◆ 2 medium oranges (about

400g/14oz altogether) ◆ Oil, to grease ◆ 200g (7oz) pistachio kernels, plus extra to decorate ◆ 175g (6oz) caster

sugar, plus 1tbsp ◆ 6 large eggs ◆ 50g (2oz) runny honey ◆ 100g (3½oz) coarse polenta* ◆ 1tsp gluten-free

baking powder for the topping ◆ 100g (3½oz) caster sugar ◆ 75g (3oz) clear honey ◆ 2 oranges – slice off the ends, then cut into thin (3mm/⅛in) slices

1 Bring a large pan of water 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 Make the sticky orange topping: In a large frying pan, gently melt the sugar and honey in 100ml (3½fl oz) 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 the oven to 180°C (160°C fan) mark 4. Grease and line a 23cm (9in) springform tin. Put the pistachios on to a baking sheet and toast for 5min. Add to a food processor with 1tbsp sugar and whiz until very finely chopped. 5 In a large bowl, beat together the sugar, eggs and honey until thick and pale, then fold in the pistachios, polenta and baking powder, followed by the orange (see Step 2). Purée until well combined. 6 With a slotted spoon, arrange the orange slices, overlapping them 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. Cool in the tin. 7 Release the cake from the tin, then carefully invert on to a plate and remove the baking parchment. Gently reheat the syrup and boil for 1min if it needs to be thickened. Allow to cool a little. Drizzle over the syrup and scatter with the extra chopped pistachios. PER SERVING (for 12) 313cals, 9g protein, 12g fat (2g saturates), 41g carbs (35g total sugars), 2g fibre GET AHEAD Make up to the end of step 2 up to a day ahead. This cake keeps well in an airtight container in the fridge for up for 3 days.

This wonderfully moist cake has bitter flavours reminiscent of marmalade. Serve warm as a pudding or cold with a coffee