Blackberry, Pistachio & Almond Cake Recipe

• temps total: 52 minutes

Ingrédients

A really fab stable sponge topped with blackberries and a pistachio crumble that turns beautifully crisp in the oven. Perfect with a cup of tea, or after dinner with custard.

You’ll need:

230g unsalted butter (plus extra for greasing)

20ml neutral oil

220g golden caster sugar

4 eggs

Pinch of sea salt

1 tsp vanilla bean paste

200g self-raising flour

½ tsp baking powder

30g ground almonds

300g blackberries, chopped

30g pistachios, chopped

30g plain flour

40g demerara sugar

20ml double cream

Instructions

Heat the oven to 180°C (160°C fan). Grease and line a 24x24cm tin.

Cream together the butter, oil and sugar until pale and fluffy.

Beat in the eggs one by one, then add salt and vanilla.

Fold through the flour, baking powder and almonds.

Spread the batter into your tin, top with chopped blackberries.

Mix pistachios, flour and demerara sugar, then rub in the cream with your fingertips to form a crumble. Scatter over the top.

Bake for 45–60 mins until golden and a skewer comes out clean.

Cool in the tin before slicing.

My kind of everyday cake.

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