Ingredients

Step by step

1. Put the milk in a small pan and bring to a simmer. Place the tea bags in a mug and pour in the hot milk. Cover and leave to infuse for at least 30 minutes. Strain over a bowl to collect the infused milk, pressing the tea bags with the back of a spoon. Measure out 125ml, topping up with more milk if needed.
2. Grease and line the base and sides of a 20cm square cake tin. In a small food processor, blitz 100g of the pistachios until very finely chopped but not oily. Use a knife to roughly chop the remaining 25g pistachios, then set aside for decoration. Preheat the oven to 180°C, fan 160°C, gas 4.
3. Beat together the butter and sugar until light and fluffy. Gradually add the eggs, followed by the orange zest. In a separate bowl, mix together the 50g flour, polenta, baking powder, ground pistachios and a pinch of salt. Fold this into the egg mixture, alternating with the infused milk. Lastly, toss 100g of the chopped dried apricots with the extra tablespoon of flour, then fold into the cake batter.
4. Spoon into the prepared tin and bake for 30-35 minutes until a skewer inserted into the centre comes out clean. Cool in the tin for 15 minutes then turn out onto a wire rack.
5. Meanwhile for the syrup, infuse the tea bags in 100ml boiling water, for 10 minutes or so. Squeeze and remove the tea bags then pour the tea into a small pan. Add the sugar and stir over a low heat until the sugar dissolves then increase the heat and boil for about 5 minutes until reduced and lightly syrupy. Take care not to over-reduce. Generously brush the syrup over the surface of the cake and scatter with the reserved pistachios and apricots. Serve warm or allow to cool completely. Cut into triangles.