Blackberry and pistachio cake recipe

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In this dense, rich cake, the pistachio gives an almost baklava-like flavour and works perfectly with the blackberries. It’s best eaten the day it is made on account of the fruit.

Tip: For a gluten-free version of the cake, leave out the flour and increase the amount of ground pistachios by 20g/0.7oz, to 170g/6oz in total. Make sure your baking powder is gluten-free.

Ingredients

  Metric  Cups  Imperial 

  • 150 g unsalted, shelled pistachios
  • 170 g softened, unsalted butter, plus more for greasing the tin
  • 170 g golden caster sugar
  • 3 free-range eggs
  • 30 g self-raising flour
  • 1 tsp baking powder
  • 200 g blackberries, halved if very large
  • 2 tbsp icing sugar, to dust
  • 5.3 oz unsalted, shelled pistachios
  • 6 oz softened, unsalted butter, plus more for greasing the tin
  • 6 oz golden caster sugar
  • 3 free-range eggs
  • 1.1 oz self-raising flour
  • 1 tsp baking powder
  • 7.1 oz blackberries, halved if very large
  • 2 tbsp icing sugar, to dust
  • 5.3 oz unsalted, shelled pistachios
  • 6 oz softened, unsalted butter, plus more for greasing the tin
  • 6 oz golden caster sugar
  • 3 free-range eggs
  • 1.1 oz self-raising flour
  • 1 tsp baking powder
  • 7.1 oz blackberries, halved if very large
  • 2 tbsp icing sugar, to dust

Details

  • Cuisine: British
  • Recipe Type: Cake
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 25 mins
  • Serves: 8

Step-by-step

  1. Preheat the oven to 180°C/365°F/gas mark 4. Line and butter a 28 x 22cm (11 x 8.5in) roasting or baking tin with non-stick baking or greaseproof paper.
  2. Blitz the pistachios in a food processor or spice grinder until very finely ground (but don’t over-blitz or they’ll get oily).
  3. Beat the butter and sugar together until smooth, then whisk in the eggs.
  4. Stir in the ground pistachios, flour and baking powder, and mix briefly until combined.
  5. Tip the cake batter into the prepared tin and dot with the blackberries.
  6. Transfer to the oven and bake for 25 minutes, until the cake is risen, firm to the touch and a skewer inserted into a non-blackberry bit comes out clean. Do not panic if the cake has risen like a glossy quilted blanket to hide all your blackberries – this will particularly happen with small berries. They’re still there and the cake will taste delicious.
  7. Let the cake cool in the tin for 5 minutes before transferring it, with its paper, to a wire rack to cool down.
  8. Dust with icing sugar before serving.
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