Ingredients

75 g unsalted butter , plus extra for greasing

4 large free-range eggs

100 g sugar

100 g ground pistachios

100 g fine semolina

1 lemon

50 g no-peel orange marmalade

1 teaspoon dried mint

25 g pistachios

LEMON SYRUP

2 lemons

150 g sugar

Method

Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a 20cm round loose-bottomed cake tin. 

Melt the butter over a low heat, then set aside.

Separate the egg yolks and whites. Beat the egg yolks with the sugar in an electric mixer until light and creamy. 

While the machine is running, slowly add the pistachios and semolina, followed by the melted butter, lemon zest, marmalade and ¼ teaspoon of sea salt. Beat until smooth.

In a separate bowl, whisk the egg whites until they form stiff peaks. 

Gently fold this into the pistachio mixture in three additions in order to keep it as airy as possible. 

Pour the batter into the prepared tin and bake for 25 to 30 minutes, or until golden and an inserted wooden skewer comes out clean.

Meanwhile, make the lemon syrup. Combine the lemon juice and sugar in a saucepan and stir over a medium heat until the sugar has dissolved. Remove from the heat and set aside.

Pierce the cake all over with a skewer as soon as you remove it from the oven. Slowly pour the syrup over the cake while it’s still warm. 

Sprinkle with the dried mint, then chop and scatter over the pistachios. 

Leave the cake to cool completely before removing from the tin. Serve slices with a spoonful of Greek yoghurt, if you like.