John Whaite served up a delicious double upside-down cake with figs, Turkish delight, yoghurt, raspberries and pistachios on Steph’s Packed Lunch

The ingredients are: 8 ripe figs, 225g raspberries, 75g pistachio kernels, plus extra to decorate, 170g Turkish delight, chopped into 1cm cubes, 125g unsalted butter, softened, 115g full-fat Greek yogurt, 225g caster sugar, Finely grated zest 1 large orange, 4 large free-range eggs, 225g self-raising flour and Icing sugar to dust.

For the filling: 200ml double cream and 150g full-fat Greek yogurt, 3tbsp clear honey.

See recipes by John in his book titled: John Whaite Bakes At Home available from Amazon now.