Blackberry cake with blackberry butter

 

Right now, I'm staying with my older sister in England.

I am coming to England after almost six years, and it feels a bit strange, haha. Normally, I come almost every year, but after the COVID-19 pandemic, I stopped completely.

This time, I planned to stay longer, to make the most of my absence.

I visited many places upon arrival, and it wasn't until recently that I finally had time to stay home and rest, allowing me to bake. ^^

The first dessert of this trip was a little special because the fruit I used was picked from my neighborhood.

It was blackberries. I saw them while I was out for a walk, and there were so many of them that I thought I had to pick them.

I was so happy because they were so sweet, so I thought they would be great for baking.

I made a simple cake: a marble-patterned butter cake. For the marble-patterned part, I used blackberries that had been microwaved to slightly dry them, then mixed into the cake batter.

For the cake frosting, I made blackberry butter by making jam (the easy way, using the microwave) and mixing it with butter. The result was a blackberry butter that was perfectly balanced in tartness, sweetness, and aroma.

Let me start by saying that the colors in this video aren't good. Because it's a bit difficult to measure the brightness and color temperature, but I guarantee that even if the video color isn't beautiful, the cake will still be delicious ^^

Blackberry cake with blackberry butter

Makes a 15 cm cake

Cake batter

60 g ..................... Blackberry

105 g .................... Unsalted butter

1/8 tsp ................... Salt

1/2 tsp ................... Vanilla

80 g ....................... Granulated sugar

105 g ..................... Eggs

105 g ..................... Cake flour

1/2 tsp ................... Baking powder

Blackberry butter

100 g ..................... Blackberry

100 g ..................... Granulated sugar

3 g ......................... Cornstarch

1/8 tsp ................... Salt

70 g ....................... Unsalted butter

Before using, rinse the blackberries with water and dry them with a paper towel.

Place 60 g of blackberries in a bowl and heat in the microwave for 2 minutes. Let it cool before using.

Before baking, preheat the oven to 180℃

Line a 15 cm round cake pan with baking paper.

Put the butter, vanilla, and salt in a bowl and beat until smooth.

Add the sugar gradually and beat until combined. Add the egg gradually.

 Beat until combined.

Sift the flour and baking powder into the bowl.

Fold to combine.

Mix 90 g of cake batter into the blackberries. Fold to combine.

Put the blackberry batter into the cake batter.

Mix only 2-3 times.

Put the batter into the prepared pan.

Bake for 30 minutes in the 180℃ preheated oven. Drop the pan onto the table (about 10 cm high). Let the cake cool in the pan for 10 minutes.

Remove the cake from the pan and let it cool on a wire rack.

Place 100 g of blackberries in a bowl with salt, sugar, and cornstarch. Mix to combine and heat in the microwave for 2.30 minutes. 

Mix to combine and heat in the microwave for 2.30 minutes. Let it cool before using.

Mix the butter with the blackberry mixture.

Cover the top of the cake with the blackberry butter and decorate as desired.

Blackberry cake with blackberry butter