Weekend Recipe: Chriskitch’s no-bake cake

Perfect for the timid baker, this is an uncooked cake that I like to call an ‘icebox’ cake. Basically it sets in the fridge, so there is no stress about soggy bottoms or other pastry dilemmas. It is super easy to throw together, and thanks to all the berries it is guaranteed to be beautiful.

600g mixed berries, such as blackberries, raspberries,
strawberries, blueberries
500ml double cream
1 teaspoon rose water, or to taste
125g caster sugar
400g plain biscuits, such as Nice, Rich Tea or butter
biscuits
180g pistachios, toasted and roughly chopped
4 tablespoons pomegranate molasses

Set aside 100g of the whole berries for decoration, and slice
the rest. Put the sliced berries into a bowl and set aside.

Put the cream, rose water and sugar into a large mixing
bowl. Using an electric hand whisk, whip on high speed
just until the cream holds stiff peaks.

Line the base of a 22cm springform cake tin with some of
the biscuits – you may need to break them up and squish
them a bit to fit, other wise leave them whole.

Spread a quarter of the cream on top of the biscuit
base. Top with a third of the sliced berries and chopped
pistachios, then add a drizzle of pomegranate molasses.
Repeat three more times, finishing with a la yer of cream
and a drizzle of pomegranate molasses. Cover with cling
film and chill in the fridge for at least 4 –6 hours.

When ready to serve, transfer to a serving plate, arrange
the reserved berries on top and serve chilled.

Note: The strength of rose water varies enormously, so
taste yours and adjust as needed . If there is too much, it
imparts an unpleasant ‘soapy’ taste.

Recipe taken from Chriskitch: Big Flavours from a Small Kitchen by Chris Honor & Laura Washburn Hutton, available here