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Ingredients
- 150g caster sugar
- 150g soft butter
- Finely grated zest of 1 orange
- 3 eggs
- 225g self-raising flour, sifted
- 4 tbsp buttermilk
- 75g unsalted pistachios, toasted
- Icing
- 1 1/2 tbsp orange juice
- 2 tbsp melted butter
- 130g icing sugar
- 50g pistachios, toasted and chopped
Method
Pre-heat oven to 180C. Beat sugar, butter, orange zest, eggs, flour and buttermilk with an electric mixer on low speed until incorporated. Increase speed to medium and beat for 3 minutes until smooth and light. Fold in pistachios. Spoon mixture into a lightly greased 20cm round cake tin with a paper-lined base and bake for 40-50 minutes or until a cake tester comes out clean. Cool in tin for 5 minutes then turn onto a cake rack.
For the icing, mix orange juice, butter and icing sugar in a bowl until smooth. Spread over cake and top with chopped pistachios.
