Cook with the season

in season this month

apricots
blackberries
courgette flowers
fennel
radishes
swiss chard
tomatoes
watermelon

Lemon and blackberry cake

A really light, summery bake, perfect for afternoons in the garden. The tartness of the blackberries and lemon work well with the sweet icing sugar – and it’s great with a drizzle of cream or ice cream for dessert, too. It’s best kept in an airtight container in a cool place for up to two days.

SERVES 10 | PREP 20 MINS PLUS COOLING COOK 1 HR | EASY | ✱

200g salted butter, softened, plus extra for the tin
200g caster sugar
4 eggs
150g self-raising flour, plus 2 tbsp
50g ground almonds 1 tsp baking powder
2 lemons, zested and juiced, plus extra zest to decorate
2 tbsp whole milk
}200g blackberries, plus extra to serve
150g icing sugar

Heat the oven to 180C/160C fan/gas 4. Butter and line a 20cm square or round cake tin with baking paper. Whisk together the sugar and butter until pale and creamy, then add the eggs one at a time, beating well in between