We ate far too much of this moist, crumbly loaf, with its Middle Eastern flavours, while on the photo shoot for the book. It slices well, so it’s a good cake to transport to picnics or for weekends away.
seeds from 8 cardamom pods
200g shelled pistachios
150g soft butter, in pieces, plus extra for greasing
125g golden caster sugar
3 large eggs
100g self-raising flour
1 teaspoon baking powder
2 tablespoons of your favourite marmalade 2 teaspoons orange blossom water
FOR THE DRIZZLE
3 tablespoons marmalade (see above) juice of 1 lemon
50g caster sugar
1 teaspoon orange flower water
Preheat the oven to 170°C/fan 150°C/ gas 3 and prepare a 19 x 9 x 7cm loaf tin – butter the inside and line the base with non-stick baking paper, or use a non-stick loaf liner.
Crush the cardamom seeds in a pestle and mortar.Whiz half the pistachios in a processor or blender until finely chopped.
Using an electric hand whisk, beat together the butter, sugar, flour, baking powder, marmalade, orange blossom water, crushed cardamom seeds, chopped pistachios and a pinch of salt in a bowl until combined. Roughly chop the rest of the pistachios and stir them into the cake mix.
Tip the mixture into the prepared tin and bake for 1 hour to 1 hour 15 minutes, covering the top of the loaf with foil halfway through to prevent it over-browning.
For the drizzle, gently heat the marmalade, then combine with the other ingredients in a bowl and spoon on top of the warm loaf. Leave to cool in the tin, and serve cut in slices.