The pistachio in this cake mixture give these guys a rich flavour and unique texture, which perfectly couples with the orange blossom icing (frosting).

Makes: 12 regular donuts or 24 minis

What You’ll Need:

• 170 g (6 oz/11/2 sticks) unsalted butter, plus extra for greasing
• 75 g (21/2 oz/1/2 cup) pistachios, shelled, plus extra roughly chopped, to garnish
• 170 g (6 oz/13/4 cup) caster (superfine) sugar
• 165 g (6 oz/3/4 cup) plain (all-purpose) flour
• 2 tsp baking powder
• 1/4 tsp bicarbonate of soda (baking soda)
• 3 medium eggs
• 2 tbsp full-fate (whole) milk (if needed)

orange blossom icing (frosting)

• 500 g (1lb 2 oz/4 cups) icing (confectioner’s) sugar
• 1 tsp orange blossom water
• zest and juice of 1 orange
• 2 × 12-hole donut tin (pan) or 2 × 6-hole donut tin (pan

What To Do:

• Heat the oven to 180°C (350°F/Gas 4) and liberally grease the donut tin (pan) with butter.
• Put the whole pistachios into a food processor and blitz until fine.
• Add the butter, sugar, flour, baking powder, bicarbonate of soda, eggs and continue to mix, until smooth.
• Add the milk if it looks too thick — it should be the consistency of a thick custard.
• Pour the mixture into the donut tin, filling each hole around two-thirds of the way up.
• Bake in the oven for 12–14 minutes, until a skeweror cocktail stick inserted in the centre comes out clean. Leave to cool before putting onto a wire rack.
• To make the icing, mix the icing sugar with the orange blossom water, orange zest and juice.
• Using a spoon, spread the orange icing and spoon on  top of each donut, letting any excess drip down the edges.
• Sprinkle over the reserved chopped pistachios.

Extracted from Donuts by Vicky Graham (Hardie Grant, £10) Photography © Joe Woodhouse