225g butter, at room temperature, plus more for greasing
185g golden caster sugar
1 orange, zest and juice
4 x free-range eggs
150g self-raising flour
100g ground almonds
1 tsp baking powder
150g marzipan, chopped in to 1cm cubes, tossed lightly in flour
300g fresh cranberries, patted dry and tossed lightly in flour
50g shelled pistachios, toasted lightly
Icing sugar to dust
For the syrup
Juice of the orange used above
1 tbsp golden caster sugar
1 Preheat the Combination Steam oven on Cake Plus 150°C. Lightly grease and line a 23cm springform cake tin.
2 Using an electric whisk, beat the butter, sugar and orange zest together in a large mixing bowl until pale and fluffy. Beat in the eggs, one at a time, then stir in the flour, almonds and baking powder with a pinch of salt.
3 Stir through half the marzipan pieces and half the cranberries, then transfer to the tin and poke in the remaining marzipan and cranberries, making sure they are covered by the cake mixture. Transfer to a wire rack on shelf position 1, and set the minute minder for 20 minutes, then reduce the temperature to 140°C for a further 50 minutes. Make sure that a skewer inserted in to the centre of the cake comes out clean, or with just a few crumbs on it, before removing from the oven to cool on a wire rack.
4 While the cake is cooking, make the syrup by placing all the ingredients in a small pan and heat until the sugar is dissolved. Poke holes all over the cake with a skewer as soon as it comes out of the oven, and pour over the syrup. Allow to soak in for 10 minutes before removing from the tin to cool completely.
5 When ready to serve, roughly chop the pistachios and scatter over the top of the cake. Dredge with icing sugar, and serve with crème fraiche.
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