style="font-size:15px;"> I love my kugelhopf baking tin – it makes such grand, stately-looking cakes with very little effort! But, even if you don’t have one, don’t let that put you off trying this delicious orangey cake, because a 23cm (9in) springform cake tin will make a perfectly lovely cake, too. Drizzled with icing and sprinkled with pistachio nuts, it makes a great celebration cake.
Serves 10–12
225ml (8fl oz) sunflower oil, plus extra for greasing
325g (11½oz) plain flour, plus extra for dusting
1½ tsp baking powder
1½ tsp salt
400g (14oz) caster sugar
4 eggs
325ml (11½fl oz) milk
zest of 1 orange
25g (1oz) pistachio nuts, lightly toasted and chopped
For the icing
125ml (4½fl oz) crème fraîche
100g (3½oz) icing sugar, sifted
zest of 1 orange
23cm (9in) bundt tin or a 23cm (9in) cake tin with at least 4cm (1½in) sides
1. Preheat the oven to 180°C (350°F) Gas mark 4. Grease the bundt tin and dust with flour. (If using a cake tin, grease the side of the tin and line the base with baking parchment.) Sift the flour, baking powder and salt into a large bowl, add the sugar and mix together.
2. In a separate bowl, whisk together the eggs, milk and orange zest until combined. Whisk in the oil, tip this mixture into the dry ingredients and mix together using a wooden spoon to make a smooth batter. You may need to use a whisk briefly to remove any lumps of flour.
3. Tip into the prepared tin and bake for 50–60 minutes (or 60–70 minutes if using a cake tin) until the cake feels springy to the touch and a skewer inserted into the centre comes out clean.
4. Leave in the tin on a wire rack for 2 minutes, then run a knife around the edge of the tin and carefully remove the cake from the tin. Leave on the rack to cool completely, then remove the paper.
5. Meanwhile, make the icing. Put the crème fraîche in a bowl and sift in the icing sugar, then mix to combine. Add the orange zest and stir to combine.
6. Put the cake on a serving plate or cake stand. Drizzle the icing backwards and forwards from the centre to the outside of the cake in a zigzag pattern. Sprinkle over the pistachio nuts and serve.
Polenta, orange and pistachio cake with orange syrup
This gluten-free dessert is great for summer entertaining. Serve a slice on its own for a casual tea in the garden or add a good dollop of crème fraîche for a delicious dinner-party dessert. The syrup makes it so moist that you can prepare the cake in advance without the worry of it tasting stale.
Serves 8
225g (8oz) butter, softened, plus extra for greasing
125g (4½oz) polenta, plus ½ tbsp for dusting
225g (8oz) caster sugar
3 eggs
zest of 1 orange and juice of ½ orange
50g (1¾oz) pistachio nuts, roughly chopped
200g (7oz) ground almonds
1 tsp baking powder
25 pistachio nuts, lightly toasted and roughly chopped
For the orange syrup
75g (2½oz) caster sugar juice of 1 orange
20cm (8in) springform cake tin with a high side
1. Preheat the oven to 170°C (325°F) Gas mark 3. Grease the side of the tin, and line the base with baking parchment. Dust the side of the tin with the ½ tablespoon polenta. Put the butter in a large bowl and cream it with a wooden spoon until soft, or use an electric beater on slow or a food processor.
2. Add the sugar and beat until light and fluffy. Beat in the eggs one at a time, then add the orange zest and juice. Add the pistachio nuts, ground almonds, polenta and baking powder, and fold in to combine.
3. Spoon the mixture into the prepared tin and bake for 55–70 minutes, until a skewer inserted into the centre comes out clean. If necessary, quickly put a piece of foil on top of the cake after 45 minutes of cooking, to prevent it from getting too brown.
4. To make the syrup, put the sugar and orange juice in a saucepan over a medium heat, and stir together until the sugar has dissolved. Once the sugar has dissolved, take the syrup off the heat and transfer to a heatproof jug.
5. While the cake is still warm, prick the top in a swirl pattern using a cocktail stick. Drizzle over the syrup.
6. Leave the cake to cool completely in the tin on a wire rack, then carefully lift it out and remove the paper. Put on to a serving plate or cake stand. Scatter the pistachio nuts on top and serve.
Walnut and fig cake with honey syrup
This cake has an old-fashioned feel, but its simple appearance belies its wonderful flavour: fruit, nuts, spice and honey combine in this delicious moist bake, which will mature and improve over a few days.
Serves 8
175g (6oz) butter, softened, plus extra for greasing
100g (3½oz) dried figs
175g (6oz) caster sugar
3 eggs
225g (8oz) plain flour
½ tsp ground cinnamon
1 tsp baking powder
2 tbsp milk
75g (2½oz) walnuts, roughly chopped
For the honey syrup
75g (2½oz) caster sugar
75g (2½oz) runny honey
1 tbsp lemon juice
20cm (8in) springform cake tin
1. Preheat the oven to 180°C (350°F) Gas mark 4. Grease the side of the tin, and line the base with baking parchment.
