Apple & Walnut Cake with Blackberry Cream
We recently partnered with organic vegetable gardener and cook Anna Greenland to develop a series of seasonal recipes, using locally-sourced ingredients to connect us with nature and place. The descendant of a long line of gardeners, Anna spent three years running double Michelin starred chef Raymond Blanc’s vegetable garden at Le Manoir aux Quat’Saisons, and is now his horticultural consultant. For over a decade she has grown the highest quality organic food for star chefs as well as creating the vegetable, fruit and herb gardens at Soho Farmhouse from scratch as Head Gardener. She is now turning her own patch of land in Suffolk into a productive market garden and beautiful potager. From here she cooks fresh, seasonal food and creates herbal preparations to support her wellbeing. Anna is on a crusade to engage more people with ‘grow your own’ and shares her passion for herbs, organic growing and cooking through classes, collaborations and social media. Here, Anna shares her recipe for an Apple & Walnut Cake with Blackberry Cream. Made with foraged and locally-sourced ingredients, this, she writes, "is a cake for autumnal afternoons, when the hedgerows are bursting with blackberries and the apples and walnuts start to fall."