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Orange kugelhopf

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.