Blackberry and pistachio cake with lime syrup

You can dress this cake up by piling lots of fresh berries on top with a few blackberry leaves and a dusting of icing sugar, or simply leave as is. I either serve it warm with homemade vanilla ice cream, or make it a day ahead, drizzle with zesty lime syrup, and let sit overnight for the flavours to meld, then serve with a large dollop of crème fraîche.

this is an edited extract from Feast from the Fire by Valerie aikman Smith (£16.99, ryland peters and Small). PL readers can buy it for the special price of £11.99 including uk p&p. to order, call Macmillan direct on 01256 302699 and quote reference pq6.