This soft and nutty pistachio traybake cake recipe is studded with sweet‑tart blackberries. It bakes to a golden, squidgy‑centred cake that’s perfect served warm with a scoop of honey ice cream. It’s a simple but showstopping pudding that’s perfect for feeding a crowd. Add a drizzle of olive oil at the end for richness and a contrasting peppery flavour – trust us, it works.
Marks & Spencer
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1HR 30MIN
Total time
Ingredients
Servings
8
250 g
M&S Remarksable Value unsalted British butter, softened
250 g
M&S Fairtrade golden caster sugar
70 g
M&S shelled pistachios
3
M&S Remarksable Value free-range mixed size eggs
130 g
ground almonds
90 g
M&S Remarksable Value plain white flour
1
M&S Remarksable Value lemon, zest only
200 g
M&S blackberries
To serve
as needed
M&S Only 5 Ingredients heather honey ice cream
as needed
M&S extra virgin olive oil
Nutrition per serving
Calories
568kcal
Fat
38.6 g
Saturates
17.2 g
Sugars
4.1 g
Salt
26.5 mg
