This cake has some of my all time favourite ingredients. Namely pistachios which I love in every form. You can switch out the fruit for whatever is in season, rhubarb would be delicious at this time of year. Definitely a showstopper of a dessert which also freezes really well, and although the ingredients can be expensive to make, it is so so worth it and an impressive finale to any dinner party.

I haven’t posted a dessert recipe in a while so thought I’d share this recipe which is one of my all time favourites. We had it at New Year and I’ve also made it for several private dinner parties. It’s a great one to make ahead and can just be reheated to service. The pastry is made in a food processor which makes it much easier, quicker and it happens to be delicious. I served it with stem ginger custard but creme fraiche would work just as well. The sweet jamminess of the figs, the citrus hit of the orange, the nuttiness of the almond frangipane, the buttery pastry, and slight boozy hit of the cointreau are all a match made in heaven.