How to make blackberry whisky and chocolate gateau

Heat the oven to 180C/160C fan/350F and grease two 20cm/8in cake tins. Soak the ground seeds in 125ml water.

In a large bowl, whisk together all the other dry sponge ingredients to remove any lumps, then add the soaked seeds and their water, the cordial and oil, and whisk till smooth.

Divide the mixture between the cake tins and spread with the back of a spoon until even. Bake for 25-30 minutes or until a skewer comes out clean. Leave to cool in the tins for 10 minutes, then carefully turn out onto a cooling rack – they’re quite fragile, so be gentle.

Once the cakes are cool, you can assemble with the fillings. Open the coconut milk cans and spoon out only the solid coconut cream at the top into a bowl (put the coconut water aside to use in drinks or curries). Add the sugar, if using, and whip with an electric or hand whisk until creamy. Add a little of the coconut water, if too thick.

Place one of the cakes on a plate and, using a skewer, poke holes all over the surface. Mix the whisky or water and cordial in a jug and dribble half evenly over the cake.

Next carefully spread the preserve across the cake (my blackberry preserve is quite thick, so I warm it in a small saucepan with 1 tsp of water first), followed by two-thirds of the whipped coconut cream.

Place the second cake on top, again poking the surface all over, then dribble over most of the remaining cordial mixture and smother with the rest of the cream.

When ready to serve, drizzle over the last of the cordial mixture, swirling into the cream in places, and leave to soak for at least an hour. Slice and enjoy.