Neven Maguire's Warm Pistachio Cake with Gelato

INGREDIENTS

• 225g Butter, at room temperature plus extra for greasing
• 1 Jar Simply Better Pistachio Spread
• 225g Caster Sugar
• 150g Plain Flour
• 1 ½ Tsp. Baking Powder
• 1 Tsp. Simply Better Oriel Sea Salt
• 6 Simply Free Range Better Corn Fed Large Eggs
• Icing Sugar, for dusting
• 1 Carton Simply Better Italian Pistachio Gelato
• 100g Raspberries

DIRECTIONS

1. Preheat the oven to 170ºC (325ºF/Gas Mark 3) and lightly butter a Spring Form Tin, then base line with parchment paper. Place the pistachio spread and sugar in a food processor with two tablespoons of the flour and pulse until blended.
2. Mix the rest of the fl our in a bowl with the baking powder and salt. Add the butter to the food processor and pulse again to combine. Switch on the machine and break in the eggs one at a time. Turn off and scrape down the sides with a spatula to ensure everything is evenly combined.
3. Add half of the flour mixture and blend briefly, then tip in the rest and blend again. Pour the cake batter into the prepared tin, using the spatula to get it all out. Place in the oven and bake for 50 minutes until well risen and golden brown. The top will be lightly cracked, and a wooden skewer will come out clean if inserted into the middle.
4. Leave the cake to cool in the tin for 20 minutes, then transfer to a plate or cake stand and dust with icing sugar. Cut into slices and arrange on plates with some of the pistachio gelato, scattering over the raspberries to decorate before serving.