If you’re familiar with my recipes you’ll know that almost all of them contain ground almonds - but for a change I thought I’d try using ground walnuts instead, and the result was amazing!

SERVES 10-12


130g walnuts, lightly toasted

115g butter, softened

150g soft brown, coconut or light muscovado sugar

1 teaspoon vanilla extract

4 free range eggs

60g all-purpose white or spelt flour

1 tsp baking powder

Pinch sea salt

100g fresh or frozen blackberries, plus a few extra for decoration


160g / ⅔ cup heavy cream

60g / ¼ cup full fat Greek yoghurt

½ tsp vanilla extract

4 tbsp good quality jam (I used blackberry)

  1. Preheat the oven to 170 degrees Celsius. Line a 20cm cake tin with baking paper.
  2. First, pulse the toasted walnuts in a food processor until a coarse flour texture is reached.
  3. In the bowl of an electric stand mixer, beat the butter, sugar and vanilla until pale, light and fluffy. Add the eggs, one at a time, making sure each is well combined before adding the next.
  4. Add flour, baking powder, and salt and mix just until incorporated.
  5. Scoop the batter into the cake tin and spread out to the sides. Evenly dot in the blackberries, pushing them down lightly.
  6. Bake for approximately 45 minutes, or until the cake is just firm to the touch and a knife inserted into the centre comes out clean.
  7. Let the cake sit in the tin for 10 minutes before turning out onto a cooling rack and letting cool completely.
  8. Meanwhile, make the whipped cream. In the bowl of an electric mixer with a whisk attachment, beat the cream until soft peaks form. Next, fold in the Greek yoghurt and vanilla.
  9. Spoon the whipped cream over the cake and then finish with the jam in the centre. Top with a few blackberries.
  10. Serve immediately.