Pistachio and Citrus Cake

1. Preheat the oven to 180ºC/350ºF/gas four. Grease and line a 20cm round loose-bottomed cake tin.

2. Over a low heat, melt the butter. Once melted, set to one side.

3. Separate the egg yolks from the egg whites. Beat the yolks with the sugar using an electric mixer until they are light and creamy.

4. While the machine is still running, gradually add in the pistachios and semolina. Next, add the melted butter, lemon zest, marmalade and a quarter teaspoon of sea salt. Beat the mixture until the consistency is smooth.

5. Grab a bowl and whisk the egg whites until they form stiff peaks.

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6. Carefully fold this into the pistachio mixture in three parts to keep it as airy as possible.

7. Pour the batter into the prepped tin and bake for 25 to 30 minutes or until golden. To test if it's cooked, an inserted wooden skewer should come out clean.

8. While your cake is baking, crack on with the lemon syrup. Add the lemon juice and sugar to a saucepan and stir over a medium heat until the sugar has dissolved. Take off the heat and put to one aside.