
Recipes
From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for your next meal.
Enjoy the balance of flavours and textures in this moreish cake, from the juicy blackberries to the crunchy pistachios, and not forgetting the delicious creamy frosting.
Line three 23cm loose-bottomed cake tins and preheat the oven to 170°C (150°C fan/gas mark 3).
Place the butter and sugar into a mixer and beat well until light and fluffy. Add in the eggs and beat again to combine.
Add in the ground flour, pistachio nuts and almond essence. Mix until just combined.
Split the mix between the three tins, approximately 450g per tin, and smooth the tops to even them out.
Place in the oven and cook for 20–25 minutes, until golden in colour and cooked in the centre. Remove from the oven and allow to cool.
Place the blackberries in a pan over a medium heat and cook gently for 5 minutes.
Add in the sugar, stir well and cook for a further 10–15 minutes, continuing to stir frequently until the fruit has broken down and the liquid has thickened. Remove from the heat and cool completely.
Add the butter and icing sugar to the mixer bowl and beat until light and fluffy. Add the cream cheese and mix until combined.
Place one sponge on your board and spread with 75g of frosting, followed by 75g of blackberry compote. Add another sponge on top and repeat with the frosting and compote.
Top with the final sponge and use the remaining 175g of frosting to cover the top and sides of the cake.
Spoon the remaining compote onto the top of the cake and sprinkle with the last 10g of crushed pistachio nuts.
Place in the fridge for 5 minutes to allow the frosting to set slightly before portioning.
From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for your next meal.
We believe in sourcing sustainable food wherever possible and use local and seasonal produce in our cafés. Discover why this is important and have a go at some of our recipes at home.
We love food and we've got some great recipes to prove it. Here are some of our favourite cakes, bakes and dessert recipes from our chefs and local experts.
This gluten-free coffee cake recipe, with its moist sponge and fluffy frosting both flavoured with coffee, makes an indulgent treat to enjoy with everyone.
Give our recipe for a crowd-pleasing, crunchy-topped apple and rhubarb crumble a go.
As the hedgerows fill with blackberries, why not head out with a pot to gather some and treat yourself to this seasonally sweet pudding?
Cook up a batch of this scone-like regional speciality, baked on a hot griddle or frying pan rather than in the oven. Perfect for breakfast or teatime.