The air is filled with hope. This week, after a long lockdown restrictions have start to loosen and we can now meet friends and families outdoors. Our calendars have started to fill up with picnics in the sun, and most exciting is being able to celebrate Easter with out families over the long weekend. If you are in the UK you’ll know how excited people get when Cadbury’s Mini Eggs start appearing. Those little yellow bags full of addictive crunchy, chocolate-y balls. For me they are akin to a class A drug. And this orange and pistachio cake is my second favourite thing right now. I have made this recipe many, many times and tweaked to be now one of my go-to traybakes, delicious with buttercream or just runny icing. This cake mirrors the speckled shell of the mini eggs, and apart from them this cake is totally dairy free. I made the icing using Flora 100% plant base butter and I will go as far as saying that it tasted better than actual buttery buttercream. . Pistachio and orange cake (Serves 8-10 people) 6 oranges 6 medium eggs 375 caster sugar 1 tsp olive oil 250g plain flour 200g