Marmalade & Cardamom Cake

INGREDIENTS:

• 100g self-raising flour
• 1 teaspoon baking powder
• 200g caster sugar
• 150g unsalted butter, softened
• 3 eggs, beaten
• 200g pistachio kernels, half finely chopped, half roughly chopped
• 10 cardamom pods
• tablespoons orange marmalade
• 1 lemon, juice of

METHOD:

1. Heat the oven to 180°C / 350°F / Gas Mark 4.
2. Grease and line your Denby loaf tin with baking paper.
3. Using a pestle and mortar crush the seeds from the cardamom pods.
4. In a food processor pulse half the pistachio kernels until finely chopped.<>li
5. Put the flour, baking powder, 150g caster sugar, butter, eggs and 2 tablespoons of marmalade into a large bowl. Add the finely chopped pistachios and the cardamom, mixing everything until combined well.
6. Add the remaining pistachios, but these can be roughly chopped to retain the texture.
7. Pour the mixture into your loaf tin and bake for 1 hour. It should be golden brown and slightly springy to the touch. If it starts to burn on the top, cover with tin foil.
8. To make the marmalade drizzle, combine 4 tablespoons of marmalade with 50g of caster sugar and lemon juice, gently heating in a saucepan.
9. Pour over the baked loaf and leave to cool before slicing.