For this recipe you will need a 23–25cm/9–10in ... Leave to cool in the tin. To serve, dust the torte with icing sugar, cut into slices and with a spoonful of crème fraîche alongside.

This pistachio pudding dessert straddles the line between being pudding and a torte. The good news is that it makes no difference what you call it because it will be gone within minutes.