Pistachio and Orange Torte

Ingredients:

175g ground pistachios (blitz in a food processor until fine) 75g breadcrumbs (works with gluten free)
150g caster sugar
2 tsp baking powder

Finely grated zest of 2 un-waxed oranges and one lemon 200ml olive oil
4 medium eggs

To finish:
Juice of 1 orange and one lemon 40g sugar
(optional)
Candied oranges
Pistachios
Rose petals

Preheat the oven to 180°C
Mix the pistachios with the bread crumbs, caster sugar, baking powder and zest.
In a separate bowl, mix together the oil and eggs then stir them into the dry ingredients. Pour into a greased and lined 20cm cake tin with several layers of Greece proof paper going all the way up the sides.
Bake for 30 minutes. Check with a skewer, if it comes out with cake mixture on return for a further 5-10 minutes until the skewer comes out clean. If the top of the cake begins to catch, cover lightly with tin foil when in the oven.
While the cake is cooking, heat the orange and lemon juice, sugar and pistachios on a medium heat until the almonds begin to brown and the juice thickens slightly. Once the cake it cool, prod with a skewer several times around the cake and pour over the sugar syrup. The cake will absorb this and help keep it moist.
Decorate as you wish