Serves 4

~ 225g (8oz) butter, softened, plus extra for greasing
~ 225g (8oz) caster sugar
~ 4 large eggs
~ 3tbsp strong cold coffee
~ 75g (3oz) shelled pistachio nuts, very finely chopped
~ 250g (9oz) self-raising flour, sifted
~ 25g (1oz) icing sugar, for dusting

For the filling:
~ 300ml (11fl oz) double cream
~ 2tbsp icing sugar
~ 110g (4oz) shelled pistachios, roughly chopped

1. Preheat the oven to 190 C, 170 C fan, 375 F, gas 5. Grease a deep, 23cm (9in) diameter spring-form or loose-bottomed cake tin.

2. Place the butter and sugar in a large bowl and whisk until light and fluffy. Add the eggs, one at a time, beating between each addition until well incorporated. Be careful not to add them too quickly or the mixture will tend to curdle.

3. Add the coffee and chopped nuts and mix well, then carefully fold in the flour. Pour the mixture straight away into the cake tin, transfer to the oven and bake for 20–25 minutes, or until golden brown and well risen. Remove from the oven and allow to cool for 30 minutes in the tin before transferring to a wire rack to finish cooling.

4. For the filling, pour the cream into a bowl and whisk until it forms soft peaks, add the icing sugar and pistachios and fold gently with a spatula until the mixture forms firm peaks, being careful not to over-mix.

5. To finish the cake, carefully cut it in half horizontally with a bread knife and place the bottom half on to a serving plate. Spread the pistachio cream over the bottom half of the cake, then cover with the other half. Top with a dusting of icing sugar and serve.

Created by James Martin, he says, “My gran and auntie were masters at baking, so I’ve nicked their best recipe and added a few more ingredients.”