Pistachio, Orange and Olive Oil Flourless Loaf Cake

SERVES 8

“Do you know what it’s like to be kissed by a cute army of smooth pistachios? If you don’t, then you should bake this cake as soon as possible to remedy this unfortunate situation,” says Nargisse. “Because that’s how this cake’s first bite will make you feel. It’s dangerously addictive – so fluffy, moist and rich that it doesn’t need any topping or decoration.”

250g unsalted shelled pistachio nuts

4 large eggs, separated 100ml olive oil, plus extra for oiling

3tbsp orange juice

1tbsp vanilla extract

150g caster sugar

100g ground almonds

Finely grated zest of 1 large orange

Half tsp (heaped) salt

1tsp baking powder

● Preheat the oven to 190°C/170°C fan/gas mark 5. Lightly oil a 900g loaf tin and line the base with baking paper.

● Tip the pistachios into a food processor and pulse until ground to a flour consistency, but take care not to overgrind them, otherwise they could turn into pistachio butter. Transfer the ground pistachios to a bowl.

● Mix the egg yolks, olive oil, orange juice and vanilla extract together in a large bowl until smooth. Add the remaining ingredients, except the egg whites, to the ground pistachios and mix together, then tip into the wet mixture and stir to combine, making sure that all the dry ingredients are moist.

● Using a hand-held electric whisk, whisk the egg whites in a separate large bowl until stiff. Gently fold into the cake mixture with a large metal spoon.

● Spread the cake mixture in the prepared tin and bake for 35-40 minutes or until the cake is golden and feels spongy to the touch, and a skewer inserted into the centre of the cake comes out a little moist and sticky. Remove from the oven and leave the cake to cool in the tin for 10 minutes, then turn out, slice and serve.