Recipe: Blackberry Icebox Cake

This simple, make-ahead, no-bake cake is sure to become a family favorite. Plump, juicy blackberries, the zing of fresh lemon, and sweet vanilla combine to make this a cool slice of summer on a plate. You can make it up to two days in advance, so it’s perfect for pool parties and summer gatherings. Serves 8.

Ingredients

• 2 cups fresh blackberries, plus extra to serve
• ½ cup blackberry jam
• Juice and zest of 1 medium lemon
• 2 cups heavy cream
• ¼ cup powdered sugar
• ¼ teaspoon vanilla bean paste 
• Kosher salt
• 6 graham crackers

Method

• Line a 9″x5″ loaf pan with plastic wrap, making sure there is plenty of overhang over the edges so you’ll be able to easily lift the cake out. 
• Place 1 cup of blackberries in a bowl with the blackberry jam and lemon juice and zest. Stir to mix, then leave to macerate for 10 minutes.
• Meanwhile, using a hand whisk or stand mixer, beat the cream until it forms soft peaks, then beat in the powdered sugar, vanilla bean paste, and a pinch of salt. 
• To assemble, build layers in your loaf tin as follows:  of your cream mixture,  of your berry mixture, then two graham crackers. Repeat twice more or until you’ve finished all the components. End with the final layer of graham crackers, and fold over the overhanging plastic wrap to cover the top. 
• Freeze for at least 4 hours or overnight. 
• To serve, soften it in the fridge for an hour. Then, using the excess plastic wrap, lift the cake from the loaf tin and place open-side down onto a prepared platter. Unwrap the remaining plastic wrap and slice. Serve with more fresh blackberries. 

Try these summer strawberry recipes next.