Sticky Pistachio, Almond and Orange Blossom Cake

Deliciously moist, wonderfully fragrant cake that is both soft and sticky from the syrup, and crunchy from the nuts.

1. 1

   Pre-heat the oven to 180C. Grease and base-line a round or square cake tin (approximately 20cm but anything between 18cm and 25cm will do).
   
   In a food processor, or mini chopper, blitz the pistachios until well ground.
   
   In a mixer, or with an electric hand whisk, beat together the butter and sugar until light and creamy. Lightly beat the eggs in a cup with a fork then add in a little at a time, while still beating, and beat in the orange flower water also. Add the ground pistachios, ground almonds, polenta, baking powder and orange zest (the juice will be used for the syrup), and beat together. Spoon into the prepared tin and bake for about 30 minutes - it is ready when a skewer comes out clean.
   
   About 10 minutes before the end of the cooking time, make the syrup. Put the orange juice, sugar or honey, and orange flower water in a small saucepan, bring to a boil and simmer for 5 to 10 minutes until sticky.
   
   Remove the cake from the oven. Poke a few holes in the top of the cake with a skewer or cocktail stick, then pour over the warm syrup. Roughly chop the remaining pistachios, or bash them up in a pestle and mortar, or in a small bag with a rolling pin. Scatter them over the sticky syrup. To serve warm, remove from the tin after about 30 minutes, to give the syrup time to soak through. Or, leave to cool completely before removing from the tin.