Blackberry crumble cake with pistachio custard recipe

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Blackberry crumble cake with pistachio custard recipe
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This showstopping cake takes traditional British blackberries and crumble and serves them with a vivid pistachio custard.

To make the cake, preheat the oven to 180C/160C Fan/Gas 4. Grease a 24x24cm/9.5x9.5in square tin with butter and line with baking paper.

Mix together the pistachios, flour and demerara sugar in a bowl. Use your fingertips to breadcrumb the cream in to create little clusters of crumble – do not over-mix. Scatter all over the cake and fruit. Bake for about 45 minutes–1 hour, until a skewer inserted comes out clean. Leave the cake to cool before removing from the tin.

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