Orange and Pistachio Cake

For the Cake:

• 2 medium oranges
• 200g pistachios, blitzed to a fine crumb
• 175g caster sugar
• 6 free-range eggs
• 50g honey
• 50g polenta
• 50g almond flour
• 1 teaspoon baking powder

For the Syrup:

• 1 orange sliced thinly, or blood orange
• 50g water
• 50g caster sugar

To Serve:

• Creme fraiche or double cream plain yoghurt
• Chopped pistachios

Place the whole oranges in the Le Creuset Pokémon 22cm Signature Round Casserole and cover with water. Place over high heat and bring to a boil, then reduce the heat to a simmer and cook for 2 hours. Make sure the oranges are completely submerged in water during the cooking process. Remove the oranges from the water and set aside to cool. Discard the water and clean the pot.

Preheat the oven to 160°C/320°F/Gas Mark 3. Grease the pot with baking spray. Cut the cooked oranges and remove any seeds. Blend until pureed. Transfer to a large mixing bowl along with the blitzed pistachios. Place the remaining ingredients into the blender and blend on high for 1 minute.

Transfer to the bowl with the pistachios and orange puree. Whisk to combine and pour into the prepared pot. Bake for 30-35 minutes or until a skewer inserted comes out clean.

While the cake is baking, prepare the sliced oranges for the top of the cake. Place the water and sugar into a pan and bring to a boil. Add the sliced oranges and simmer over medium heat until the syrup is medium thick. Pour the syrup over the cake as it comes out of the oven and allow it to cool slightly. Top with the candied orange slices and chopped pistachios. Serve with a big dollop of creme fraiche or double-cream plain yoghurt.