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Available for over a year

Pistachio & Cherry Cake • 140g shelled pistachios, blitzed in a food processor until finely ground. • 250g self raising flour • 140g salted butter, plus extra for greasing • 140g caster sugar • 2 large eggs, at room temperature • 125mls milk • 200g glace Morello cherries • 100g whole shelled pistachios Preheat the oven to 180/fan/160C/gas mark 4. Grease and line a 22cm (ish - you can use a similar sized one and bake for a little shorter or longer) round loose bottomed cake tin with a little extra butter and non stick baking paper. Stir together the ground pistachios and flour. Add the butter to the top and mix together with a stand mixer using the flat beater, a handheld mixer with the beater attachment or by hand using your finger and thumbs. Mix until you have a breadcrumb like rubble consistency. Then add the sugar, eggs, milk and cherries and stir briefly until combined. Tip into the tin, level with a knife and scatter with the whole pistachios. Bake for 1 hour until golden brown and a skewer comes out of the cake clean. Cool on a wire rack and enjoy heartily.