Hinxton Hall mulberry tree: relocation, celebration, cake

For many Campus staff, the relocation of the mulberry tree symbolises that time, ten years ago, when we re-developed the Conference Centre into what you see today.

In order to create the Conference Centre's current magnificent Event Space with its beautiful glass and steel roof, the courtyard, that had been surrounded by modern cloisters, was covered over. And the mulberry tree that grew there, that was already about 100 years old at that time, and had already been moved eighteen years years previously, needed to be moved again.

As part of our reflexion on ten years since the Conference Centre re-opened, we interviewed Wellcome Genome Campus Head Gardener, Lee Outhwaite, and ask him how the tree is doing now, eleven years on. We also asked our Chefs to make a cake with its mulberries and share the recipe with us.

Moving it was an expensive project which required a year and a half of planning and copious preparation. The Wellcome Genome Campus team worked with Civic Trees and 3M, to successfully and safely moved the tree into the grounds of the new accommodation court, which was then named after it.  As only one of two black mulberries in the region, it is very well looked after by the Campus grounds team and we're very proud of it.

Watch the following video, made at the time, which gives more detail about what was done to prepare the tree of the move, and features some incredible footage of the tree being lifted through the sky by a crane that can lift 30 tonnes!

This mulberry and lemon cake recipe, made with fresh mulberries straight from our tree, is a joyful expression of what’s possible when nature and the kitchen work hand in hand. Our chefs prepared this recipe to celebrate the 10th anniversary of the redevelopment of the Conference Centre, and the relocation of our beloved  mulberry tree.

The cake is vibrant, moist, and naturally sweetened by our mulberry tree fruit and bright citrus zest. Whether you’re sharing it with friends or savouring a slice with a cup of tea, this cake brings a little piece of orchard magic to every bite. So, the next time your mulberry tree is heavy with fruit, skip the jam and bake this cake instead. It’s simple, satisfying, and sure to become a seasonal favourite in your home.

To make a moist and delicious mulberry and lemon cake, you will need the following ingredients.

For the cake:

• 1½ cups fresh mulberries (rinsed and dried, stems removed)
• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup unsalted butter
• ½ cup plain Greek yogurt or sour cream
• Zest of 1 lemon

For the optional lemon glaze:

• ½ cup powdered sugar
• 1–2 tbsp. lemon juice

Instructions

1. Preheat and Prepare - Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan or line it with parchment paper. This step ensures your cake comes out perfectly without sticking.
2. Mix the dry ingredients - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the butter and sugar - In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. You can do this by hand, but a hand mixer makes it easier and quicker.
4. Add wet ingredients - Beat in the eggs one at a time, then stir in the yogurt (or sour cream), lemon juice, lemon zest, and vanilla extract. The mixture may look slightly curdled—that’s okay! It will smooth out when you add the dry ingredients.
5. Combine wet and dry Ingredients - Gradually add the dry ingredients into the wet mixture. Stir until just combined. Be careful not to overmix; this will keep the cake tender.
6. Fold in the mulberries - Gently fold the mulberries into the batter. Avoid vigorous stirring, as the berries are delicate and can bleed too much into the batter, turning it greyish.
7. Bake - Pour the batter into your prepared cake pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the centre comes out clean.
8. Cool and glaze (optional) - Let the cake cool in the pan for about 10–15 minutes, then transfer it to a wire rack to cool completely. If you want to glaze it, mix the powdered sugar and lemon juice in a small bowl and drizzle over the cooled cake.

Chef's tips

1. Use Fresh mulberries - Fresh mulberries work best for this recipe. If you’re picking straight from your tree, choose ripe, dark berries. Rinse gently and dry well before using.
2. Adjust sweetness - Mulberries vary in sweetness depending on their ripeness. Taste your berries first—if they’re very sweet, you might reduce the sugar slightly.
3. Avoid overmixing - Once you add the flour, mix gently. Overmixing creates a tough cake. Use a spatula for folding in the berries rather than a mixer.
4. Enhance with herbs (optional) - If you’re feeling creative, try adding a small amount of fresh thyme or basil to the batter. These herbs pair beautifully with both lemon and mulberries.

Serving suggestions

This mulberry and lemon cake is versatile and suitable for any occasion

• Afternoon tea in the garden
• Summer picnic dessert
• Birthday treat with a rustic touch
• Farm-to-table events or garden parties
• A thoughtful homemade gift
• Because of its rustic appearance and fresh flavours, it’s especially perfect for outdoor dining and relaxed gatherings.

Storing your cake 

If you have leftovers (which is rare!), store your mulberry and lemon cake in an airtight container

• At room temperature for up to 2 days
• In the refrigerator for up to 5 days
• Freeze for up to 2 months (wrap tightly in plastic and foil). Before serving frozen cake, thaw at room temperature for 2–3 hours.

With thanks to our Pastry Chef, Jonathan Grimwood, and Head Chef, Onesto Iommelli.