Ingredients

batter

1kg Unsalted butter

1kg Sugar Caster 15kg 60106007

900g Eggs

1.2kg AM Flour Plain 12.5kg 50026703

Inclusions

1kg Cranberries

300g Glacé cherries

600g Chopped pistachios

30g Orange zest

Finish

300g Pistachios, whole, for topping

200g Cranberries, for topping

300g Pistachio paste OR 200g Neutragel

Method

1. Cream butter and Sugar Caster until light; add eggs gradually.
2. Fold in AM Flour Plain, then fold through cranberries, cherries, chopped pistachios and orange zest.
3. Scale into lined tins or a full slab tray.
4. Arrange whole pistachios and cranberries decoratively over the top.
5. Bake at 150–160°C for 60–90 minutes depending on tin size, until a skewer comes out clean.
6. Drizzle with warmed pistachio paste for more pistachio flavour OR brush with warmed Aprigel once baked for a glossy, jewel-toned finish.