Pistachio and Olive Oil Cake with a Sticky Orange Glaze

I've been addicted to Great British Menu this year and was inspired by the beautiful dessert created by Paul Ainsworth to come up with my own take on pistachio and olive oil cake. Using both ground pistachios and olive oil ensures the cake is not only moist, but also light and delicate and the addition of the sticky glaze provides a nice sharp sweetness that I think takes it to the next level. I used a cheap, light olive oil and also ground my pistachios relatively finely. However, don't be tempted to grind them for too long or they'll start to release their oils, which will effect the texture of the finished cake. One final point, this is another gluten free cake, very easy and (of course) very delicious!

Prep time: 15 Mins

Baking time: 50 Mins

3 Medium Eggs (Beaten)

The zest of 2 Oranges

150ml Olive Oil

200g Ground Pistachios

175g Caster Sugar

1tsp Baking Powder

The juice of 2 Oranges

50g Caster Sugar

Preheat the oven to 180C/350F/Gas 4 and grease/line the base of a 20cm loose bottomed tin. Beat the eggs with the orange zest in a bowl or large jug, then pour in the olive oil. In a separate large bowl combine the pistachios, 175g of sugar and baking powder, then tip in the wet ingredients and mix to an even batter. Place in the centre of the oven for 50 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake. When you're happy it's cooked leave in the tin to cool slightly.

Once the cake has cooled in the tin for 15 minutes you can start on the syrup. Juice the oranges into a small saucepan then tip in the sugar. Turn the heat on high and let it bubble away for about 5-7 minutes, until you are left with about 2-3 tablespoons or syrup. Remove the cake from its tin and place on a wire rack. Spike the top all over with a skewer or toothpick, then brush over the sticky syrup. Leave to cool completely, then enjoy!