Sticky Pistachio Cake With Seville Orange Syrup

Preheat the oven to 180°C, gas mark 4. Grease and line a 20cm square cake tin with baking parchment. Blitz the pistachios in a small food processor or pestle and mortar until ground to a coarse powder, then set aside.

Using an electric stand mixer or electric hand whisk, beat together the softened butter with the condensed milk until smooth and creamy. Mix in the ground pistachios, then sieve in the flour with the baking powder, bicarbonate of soda and a pinch of salt.

Fold in the juice of 2 oranges, the grated zest of 1 orange and 150ml water. Stir well to combine then pour into the prepared tin and bake for 35–45 minutes until risen and golden.

In a small saucepan, heat the remaining orange juice and zest, the vanilla pod and sugar with 100ml water for 5 minutes or until syrupy, then set aside. When the cake is cooked and still warm, skewer holes in the top and pour over two-thirds of the syrup. Leave to stand until completely cool. Serve the cake cut into squares, drizzled with the remaining syrup. Great scattered with dried mint and chopped pistachios, with Greek yogurt to spoon over.