Raspberry star terrine

Makes 1 x 900g loaf 200g unsalted butter, plus extra for greasing 200g caster sugar 4 eggs

1 tbsp ground cinnamon 250g self-raising flour, sifted

25g pistachios, crushed 2 tsp agar flakes 100ml apple juice 250ml double cream 100g white chocolate 200g raspberries 900g loaf tin baking paper eco cling film

Preheat the oven to 180°C/160°C fan/gas mark 4 and grease and line the loaf tin with baking paper. In a large mixing bowl, cream together the butter and caster sugar for 1-2 mins until creamy. Beat in the eggs, one at a time, then stir in the cinnamon and flour. Transfer the mixture to the prepared tin. Bake for 50-55 mins until an inserted metal skewer comes out clean. Allow to cool in the tin, then remove from the tin and discard the baking paper. Clean the tin with soap and water, then line with eco cling film. Sprinkle the pistachio nuts into the loaf tin so they cover the bottom.

Trim the loaf to a neat rectangular shape, then place on its shortest end. Score a star shape on the top of the cake then carefully cut right down to the bottom to create a long star. This will form the core of the terrine. Set this aside.

Place the agar flakes and apple juice in a saucepan and stand off the heat for 30 mins. Place the saucepan on the hob and simmer for 12-15 mins until the agar has dissolved. Allow to cool for 15 mins.

In the meantime, in a bowl, whisk the double cream with an electric whisk for 2-3 mins until just thickened. Break the white chocolate up into pieces and place in a microwaveable bowl. Microwave the chocolate for 1-1½ mins until it can be stirred smooth. Whisk the melted chocolate into the cream, then whisk in the agar mixture.

Layer the bottom of the loaf tin with half of the cream mixture, then scatter with a third of the raspberries. Position the star cinnamon cake horizontally within the loaf tin, pressing it down so the bottom edge of the star touches the bottom of the tin. Top the star with the remaining cream and half the remaining raspberries, then cover with the eco cling film. Leave to chill for 2 hrs.

Remove the terrine from the fridge and pull it out of the loaf tin using the film.

Place on a plate so the pistachios are on the top and place the remaining raspberries on top. Serve.

“How lovely are the portals of the night, when stars come out to watch the daylight die”

Thomas Cole