Pistachio, Olive Oil and Marmalade Cake

1.

Pre-heat oven to 170C and line an 8 inch tin.

2.

In a bowl, rub together the sugar and orange zest then beat in the oil.

3.

Once combined individually add the eggs, whisking between each addition and then stir through the milk.

4.

Sift in the flour, salt and ground pistachio and fold until nearly incorporated.

5.

Add in the roughly chopped pistachios and mix until fully incorporated.

6.

Place the batter into the tin and bake for 35-40 mins or until a skewer comes out clean. Once baked, allow to cool fully.

7.

For the whipped cream, add the cream, zest and sugar into a bowl and whisk to soft-medium peaks.

8.

Mix the La Vieja Fábrica marmalade in a small bowl to slacken and then fold into the cream.

9.

To assemble, top the sponge with the whipped cream and spread.

10.

Add a few dollops or marmalade into the cream, sprinkle over some chopped pistachios and top with some edible flowers before serving.