Ravneet Gill blackberry crumble cake with pistachio custard on Saturday Kitchen.

The ingredients for the cake are: 230g unsalted butter, plus extra for greasing, 20ml neutral oil (such as vegetable or sunflower), 220g golden caster sugar, 4 free-range eggs, pinch sea salt, 1 tsp vanilla bean paste, 200g self-raising flour, ½ tsp baking powder, 30g ground almonds, 300g blackberries, chopped, 30g pistachios, chopped, 30g plain flour, 40g demerara sugar and 20ml double cream.

For the custard: 250ml full-fat milk, 250ml double cream, 1 tsp vanilla bean paste, pinch sea salt, 100g caster sugar, 5 free-range egg yolks and 20g pistachio paste.

See recipes by Rav in her book titled: Sugar, I Love You available from Amazon now.