Pistachio Layer Loaf Cake

For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 900 g|2lb loaf tin and line the base with non-stick baking paper.

Beat together the butter and sugar in a mixing bowl until pale and fluffy. Add the eggs very gradually, beating all the time.

Sift in the flour and fold in, until blended.

Pour into the tin and bake for about 1 hour, until risen and golden and a skewer inserted into the cake comes out clean. Cool in the tin for 30 minutes, then place on a wire rack to cool completely.

For the pistachio cream: beat the butter until soft and creamy. Sift in the icing sugar and beat until smooth.

Beat in the pistachios, milk and colouring.

Slice the cake lengthwise into 3 layers, using a serrated knife.

Sandwich the layers together with the pistachio cream.

For the icing: sift the icing sugar into a bowl and beat in just enough water to make a smooth, runny icing.