Pistachio and blackberry cake

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.