Orange, pistachio and semolina slice

MAKES 18

100 g (3½ oz/²/₃ cup) shelled unsalted pistachio nuts

200 g (7 oz) unsalted butter, chopped

145 g (5¼ oz/²/₃ cup) caster (superfine) sugar

1 teaspoon natural vanilla extract

1 tablespoon finely grated orange zest

2 eggs

60 g (2¼ oz/½ cup) self-raising flour, sifted

125 ml (4 fl oz/½ cup) orange juice

185 g (6½ oz/1½ cups) fine semolina

ORANGE SYRUP

230 g (8¼ oz/1 cup) caster (superfine) sugar

125 ml (4 fl oz/½ cup) orange juice

1  Preheat the oven to 180°C (350°F/Gas 4). Lightly grease a 20 x 30 cm (8 x 12 inch) baking tin and line the base with baking paper, extending the paper over the long sides for easy removal later.

2  Place the pistachios on a baking tray and bake for 8–10 minutes, or until lightly toasted. Allow to cool, then chop.

3  Cream the butter and sugar in a medium bowl using electric beaters until pale and fluffy. Add the vanilla, orange zest and eggs, beating until combined. Fold in the flour, orange juice, semolina and pistachios with a spatula—do not overmix. Spread into the prepared tin. Bake for 30 minutes, or until golden brown and firm to touch. Cool in tin for 10 minutes, then transfer onto a wire rack placed over a tray to catch the excess syrup.

4  To make the orange syrup, combine the sugar and orange juice in a small saucepan. Bring to the boil over medium heat, reduce the heat to low and simmer for 1 minute.

5  Spoon the orange syrup over the slice. Cool and cut into squares or diamonds and serve.