Rory O’Connell’s Pistachio Cake with Raspberries, Lemon Basil and Rosewater Cream

This cake by Rory O'Connell has a lovely combination of flavours and has the advantage of keeping beautifully for several days.

1. Preheat the oven to 170C.
2. Paint the sides of a 24cm spring-form tin with melted butter, dust it out lightly with a little flour to coat the sides of the tin and line the base with a disc of parchment paper .
3. Place the eggs in a large bowl and whisk until foamy. Add the sugar and continue to whisk well to mix. The volume of the mixture will not increase but the sugar will be dissolved.
4. Add the butter gradually while continuing to whisk. Sieve in the flour and baking powder and fold in gently. With a light hand, fold in the pistachios, lemon zest and almond extract and continue to mix thoroughly.
5. Pour the mixture into the prepared tin, smooth over the surface and place into the pre-heated oven. Bake for 35 minutes until the cake is nicely coloured and slightly coming away from the sides of the tin.
6. Place the cake still in the tin on a wire rack and allow to cool for 30 minutes. Run a blunt table knife around the inside of the tin and remove the cake. Place back on the wire rack, parchment paper side down, and allow to become completely cold.
7. To make the icing, sieve the icing sugar into a bowl. Add the lemon zest and, using a wooden spoon, add the lemon juice to make a relatively thick icing. Be cautious with the addition of the lemon juice as even a few drops of juice too much can create a thin and liquid icing. If this happens, sieve in a little more icing sugar in small increments.
8. Remove the disc of parchment from the cooled cake and place on a large flat plate. Spread the icing over the top of the cake just to the edge. Some of the icing will drizzle down the sides in pleasing drips.
9. Cut the raspberries in half lengthways and place on the icing. Scatter on the basil leaves or pistachios.
10. Serve with softly whipped cream and enjoy!