Preheat the oven to 170°C
Grease and line a 9” springform cake tin
Blitz the pistachios in a food processor until they resemble (green!) sand.
Beat the butter, sugar and orange zest together for 3-4 minutes until pale and fluffy. Beat in the eggs, one at a time, then fold in the ground pistachios, ground almonds, flour, and baking powder.
Finally add the cranberries and carefully mix through
Transfer the cake mixture into the cake tin and even out with your spatula
Bake for 50mins to 1 hour, until a skewer comes out clean.
Transfer the cake to a cooling rack and allow to cool completely before icing.
For the icing:
Beat the icing sugar and cream cheese together using a hand held or free standing mixer for approximately 2 minutes.
Once the icing is smooth, pour onto the cake and using a palate knife spread over the top of the cake.
Using chopped pistachios, dried cranberries, fresh cranberries and dried orange peel add a festive ‘crown’ to your cake.