Weekend baking: Spiced beetroot cake and Summer fruit crumble recipes

When you think of the National Trust, it's likely you picture lush green lawns, meandering walks and family days out. But for me, the cafes serving the unbelievably delicious food are just as worthy a visit as the historic houses and grand gardens themselves.

I've been dished up the most delicious Chicken Buknade - a light yet hearty springtime stew - in Liverpool's Speke Hall; tucked into a gorgeously summery Smoked Trout & Watercress Tart in Mottisfont, Romsey, delighted in the Robartes Pie in Cornwall's Lanhydrock and had to stop myself from indulging in a second slice of Sissinghurt's Honey, Walnut & Cobnut Tart when I was on a jaunt in Kent. And don't even get me started on the most amazing cakes they serve at every eatery...

Each year, National Trust visitors tuck into more than 100,000 plates of sausage and mash, almost 700,000 steaming hot bowls of soup and well over a million moreish scones, washed down - of course - with almost seven million cups of tea and coffee.

Now that summer might have finally arrived, however, you can invite friends and family around and cook up a storm with the National Trust's very own cookbook. You can't fail to impress - especially when armed with these recipes...

:: GOAT'S CHEESE AND SPINACH QUICHE

(Serves 8)

For the pastry:

225g plain flour

Pinch salt

1/2tsp dried mixed herbs

115g butter, diced

50g cheddar cheese, grated

1 egg, beaten

1-2tbsp milk

For the filling:

200g potatoes, diced

1tbsp vegetable oil

140g onions, thinly sliced

1 garlic clove, finely chopped

85g frozen spinach, defrosted

2tbsp fresh parsley, chopped

1tbsp fresh sage, chopped

1tsp balsamic vinegar

1/2 Granny Smith or small Bramley apple, peeled, cored and diced

125g pack goat's cheese, diced

125ml double cream

100ml milk

4 eggs

Salt and freshly ground black pepper

Salad or mixed vegetables, to serve

Butter a 23cm loose-bottomed, fluted tart tin.

To make the pastry case, add the flour, salt, herbs and butter to a bowl and rub in until the mixture looks like fine crumbs. Stir in the cheese, then mix in the egg and enough milk to make a smooth, soft dough.

Lightly knead the pastry, then roll out on a lightly-floured surface until a little larger than the tart tin. Lift the pastry over a rolling pin and press into the tin. Trim the top of the pastry a little above the top of the tin, to allow for shrinkage, prick the base with a fork then chill for 30 minutes.

Preheat the oven to 190C/gas mark 5. Line the tart case with a circle of non-stick baking paper and baking beans, then bake for 10 minutes. Remove the paper and beans and cook for five more minutes, until the base is crisp and dry. Set aside.

Meanwhile, make the filling. Add the potatoes to a saucepan of boiling water and cook for four to five minutes (until just tender) and drain.

Heat the oil in a frying pan, add the onion and garlic and fry over a medium heat for five to 10 minutes, until softened and lightly-coloured.

Add the spinach to a sieve and press out the water with the back of a spoon. Stir into the onions then mix in the parsley, sage and balsamic vinegar. Fry gently until the mix starts to dry, then take off the heat.

Spoon half the spinach mix into the base of the tart case. Scatter the potatoes, apple and remaining spinach mix into the tart, then top with the goat's cheese.

Whisk the cream, milk, eggs and a little salt and pepper together in a jug then pour into the tart.

Bake at 180C/gas mark 4 for 35-40 minutes, until the top is golden brown and the filling is set.

Leave to stand for up to 10 minutes before removing from the tart tin and slicing. Serve with mixed vegetables or salad.

:: SUMMER FRUIT CRUMBLE

(Serves 4-6) 2 peaches, halved, stoned and sliced

1 medium Bramley apple, quartered, cored, peeled and cut into chunks

300g frozen mixed summer fruits

For the crumble topping:

140g plain flour

55g porridge oats

50g caster sugar

100g soft margarine

4tsp demerara sugar

Ice cream or custard, to serve

Preheat the oven to 190C/gas mark 5.

Add the peaches, apple and frozen summer fruits to a 1.2L ovenproof dish and mix together.

To make the topping, add the flour, oats, sugar and margarine to a bowl and rub in until the mixture resembles fine crumbs. Alternatively, use an electric mixer.

Sprinkle the crumble over the fruit, then scatter with the demerara sugar. Bake for 20-25 minutes until the topping is golden and the fruit softened. Spoon into bowls and serve with a scoop of vanilla ice cream or hot custard.

:: FROSTED SPICED BEETROOT CAKE

(Serves 8)

250g pack chilled cooked beetroot in natural juices, drained well, finely grated

100g carrot, finely grated

40g walnut pieces, chopped

175ml vegetable oil

4 eggs

250g caster sugar

250g gluten-free self-raising flour

1 1/2tsp ground cinnamon

3/4tsp grated nutmeg

3/4tsp ground ginger

For the toffee frosting:

175g cream cheese

40g butter, at room temperature

115g caster sugar

2tbsp water

2tbsp walnut pieces, to decorate, if liked

Preheat the oven to 180C/gas mark 4.

Grease two 20cm sandwich tins with a little oil and line the bases with non-stick baking paper.

Add the beetroot to a sieve and press out excess liquid with the back of a spoon or using hands in rubber gloves to prevent the juices staining. Then mix with the carrot and walnuts.

Add the oil, eggs and caster sugar to the bowl of an electric whisk and beat for five minutes, until very light and fluffy.

Mix the remaining dry ingredients in a third bowl.

Gently fold the beetroot mix into the whisked eggs, then fold in the dry ingredients. Spoon the cake mixture evenly into the tins and gently ease into an even layer, being careful not to knock out the air.

Bake for 20-25 minutes until the cakes are well risen, golden brown and the top springs back when lightly pressed with a fingertip.

Leave in the tins for five minutes, then loosen the edge and turn out on to a wire rack. Peel off the lining paper and leave to cool.

To make the frosting, whisk the cream cheese and butter together in a bowl until smooth. Add the sugar and water to a heavy-based pan and very gently heat until the sugar has dissolved. Don't be tempted to stir or you may crystallise the syrup. Increase the heat and cook for three to four minutes until a golden caramel. Whisk into the cream cheese mixture in a thin, steady stream, then cool in the fridge until thick.

To finish, put one cake on to a serving plate, spread with half the frosting. Add the second cake and spread the rest of the frosting on top, then sprinkle with walnuts, if liked.

:: The National Trust Cookbook, with recipe photography by William Shaw, is published by National Trust Books, priced £20. Available now