Pistachio Orange Olive Oil Cake

Heat the oven to 180°C conventional or 160°C fan. Grease and line the base of a 20 cm round cake tin.

Whisk together the plain flour, ground almonds, baking powder and fine sea salt in a bowl.

In a separate bowl, whisk the large eggs and caster sugar for about 3 minutes, until pale and thick.

Slowly whisk in the mild extra-virgin olive oil, then the Greek yogurt, zest of both oranges, orange juice and vanilla extract.

Fold the dry ingredients into the wet mixture just until no flour remains, then fold in 50 g of the shelled unsalted pistachios. Pour into the tin and scatter over the remaining pistachios.

Bake for 40 to 45 minutes, until golden and a skewer inserted in the centre comes out clean. Cool in the tin for 15 minutes, then transfer to a rack.

Stir the icing sugar with a little orange juice to make a loose glaze, then drizzle it over the barely warm cake and let it set before slicing.