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Preparation time 25 minutes, Cooking time 1 hour, Oven temperature 160°C, 325°F, gas 3, Total calories 4635

For the filling and icing

1. Line and grease a deep 18 cm (7 in) round cake tin. Cream the butter or margarine and sugar until pale and fluffy. Gradually beat in the eggs, then fold in the flour. Divide the mixture into three equal portions.

2. Leave one portion plain, colour one green and the other pink. Drop spoonsful of the mixture in the tin, and carefully smooth the top without mixing the colours.

3. Bake in a moderate oven for about 1 hour or until a metal skewer inserted into the cake comes out clean. Cool on a wire rack. Dissolve the cocoa in the water; cool.

4. Beat all the icing ingredients together and smooth half over the top and sides of the cake. Pipe a border with the remainder. Decorate with pistachio nuts.

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