Charles bakes a plum, raspberry and pistachio cake in 2010

Charles was at the Hairy bikers show in Nov 2010

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50g/2oz shelled pistachios, 175g/6oz butter, softened, 175g/6oz caster sugar, 3 free-range eggs, 175g/6oz self-raising flour, 1 lemon, zest and juice, 400g/14oz fresh plums, stones removed, flesh cut into quarters, 400g/14oz raspberries, icing sugar, to dust, crème fraîche, to serve,

Preparation method
Preheat the oven to 180C/375F/gas 4. Grease and line a 20cm/8in round cake tin.
1.Watch technique0:33 mins

2. Tip the pistachios into a food processor and blend until coarsely ground. Add the butter, sugar, eggs, self-raising flour, lemon zest and juice, and blend until combined to a smooth batter.

3. Spoon half the cake batter into the tin, scatter half the plums and half the raspberries on top of the batter then top with the remaining cake mixture followed by the remaining plums and raspberries.

4. Bake in the oven for about 50 minutes, or until golden-brown and the cakes springs back when pressed lightly.

Technique: Testing to see if a cake is cooked 
Watch technique0:29 mins

5. Allow to cool in the tin. To serve, remove from the tin, sprinkle the top with icing sugar and cut into slices. Serve with a dollop of crème fraîche alongside.