Spice up a winter day with this traditional cake which is one of my favourites, here served with a twist of orange flower water and pistachio nuts to make it a little different. Before you start you'll need a 25cm x 7cm cake tin.

Gingerbread with orange flower water icing

Serves 6-8

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250g unsalted butter

175g soft brown sugar

175ml treacle

20g ground ginger

20g ground cinnamon

2 eggs

175g plain flour

5g bicarbonate of soda

200ml buttermilk

75g pistachio nuts

175g icing sugar

10ml orange flower water

Zest and juice of 1 orange

Set the oven to 170C/150C fan/gas mark 3.

Put 175g of the butter into a saucepan along with the soft brown sugar, treacle, ginger and cinnamon. Place over a low heat until just melted then allow the mixture to cool slightly. Add the eggs and beat until smooth, then add the flour and bicarbonate of soda and beat until smooth. Add the buttermilk and 50g pistachio nuts and mix well to form a soft smooth batter.

Pour the mixture into a 25cm x 7cm baking tin and place it in the oven for 50-60 minutes until cooked – check by inserting a knife or skewer and making sure it comes out clean.

Remove the gingerbread from the oven and tip it out of the mould on to a wire rack. Allow the cake to cool.

Once cool make the icing. Beat the icing sugar and remaining butter together in an electric mixer until light and creamy, then add the orange flower water and the orange zest and juice.

Spoon the icing on to the top of the cake and spread evenly. Chop the remaining pistachio nuts finely and sprinkle them over the top before serving.