Matt Tebbutt showcase a delicious toasted marzipan cake with pistachio ice cream on Saturday Kitchen.

The ingredients for the ice cream are: 250g shelled pistachio nuts, left whole, 120ml full-fat milk, 620ml double cream, 120g caster sugar, 2 free-range egg yolks, 1 vanilla pod, seeds scraped (or 1 tsp vanilla extract), 2 tbsp cornflour, 397g tin condensed milk and 40g Iranian pistachios, toasted, plus extra to serve.

For the cake: 200g marzipan, chopped, 125g unsalted butter, softened, plus extra for greasing, 50g caster sugar, 75g plain flour, 1 vanilla pod, seeds scraped, ¼ tsp salt, 1 tsp baking powder, 3 large free-range eggs and 40g Iranian pistachio nuts.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.