Skip to content

Pistachio and blackberry cake

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.

  • 30 minutes prep. time
  • 40 minutes cooking time
  • Serves 14
  • Cakes, bakes & desserts
Blackberry and pistachio cake with a slice removed and on a small plate
Blackberry and pistachio cake | © National Trust/William Shaw

Ingredients

For the sponge

  • 375g butter
  • 375g caster sugar
  • 6 eggs
  • 375g self-raising flour
  • 50g pistachio nuts, blitzed to a crumb
  • 5ml almond essence

For the compote

  • 300g blackberries
  • 60g caster sugar

For the frosting

  • 100g icing sugar
  • 75g butter
  • 150g cream cheese

To finish

  • 10g pistachio nuts, blitzed to a crumb

Method

Step 1

Line three 23cm loose-bottomed cake tins and preheat the oven to 170°C (150°C fan/gas mark 3).

Step 2

For the sponge

Place the butter and sugar into a mixer and beat well until light and fluffy. Add in the eggs and beat again to combine.

Step 3

Add in the ground flour, pistachio nuts and almond essence. Mix until just combined.

Step 4

Split the mix between the three tins, approximately 450g per tin, and smooth the tops to even them out.

Step 5

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.

Step 6

For the compote

Place the blackberries in a pan over a medium heat and cook gently for 5 minutes.

Step 7

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.

Step 8

For the frosting

Add the butter and icing sugar to the mixer bowl and beat until light and fluffy. Add the cream cheese and mix until combined.

Step 9

To build the cake

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.

Step 10

Top with the final sponge and use the remaining 175g of frosting to cover the top and sides of the cake.

Step 11

Spoon the remaining compote onto the top of the cake and sprinkle with the last 10g of crushed pistachio nuts.

Step 12

Place in the fridge for 5 minutes to allow the frosting to set slightly before portioning.

Hot cross bun bread and butter pudding

Recipes

From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for your next meal.

You might also be interested in

Preparing fresh vegetables for the restaurant at Knightshayes Court, Tiverton, Devon

Food 

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.

Looking down on shortbread biscuits topped with rhubarb compote and mixed yogurt and cream, drizzled with red wine syrup. A cupful of cream and yogurt is to the right, and shortbread biscuits cool on a rack to the back.

Cakes, bakes and desserts 

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.

A large round coffee cake with a slice cut out, covered in creamy icing and sprinkled with cocoa powder
Recipe
Recipe

Coffee cake 

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.

Apple and rhubarb crumble with custard
Recipe
Recipe

Apple and rhubarb crumble 

Give our recipe for a crowd-pleasing, crunchy-topped apple and rhubarb crumble a go.

An old-fashioned steamed bramble pudding on a plate with a spoon
Recipe
Recipe

Old-fashioned bramble pudding 

As the hedgerows fill with blackberries, why not head out with a pot to gather some and treat yourself to this seasonally sweet pudding?

A plate of round, flat Welsh cakes packed with lots of currants in the restaurant at Plas Newydd, Anglesey, Wales
Recipe
Recipe

Cragside singing hinnie 

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.