When you think of the National Trust, it’s likel you pictur e 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 and 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 and 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...

Now you try their cooking at home with the new National Trust Cookbook. Here's one cake recipe to start you off.

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 1
  • 15g 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. Mix with carrot and walnuts.

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

To make the frosting, whisk cream cheese and butter together in a bowl until smooth. Add the sugar and water to a heavy-based pan and gently heat until the sugar dissolves. Don’t 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 a serving plate, spread with half the frosting. Add second cake and spread the rest of the frosting on top, then sprinkle with walnuts, if liked.

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