Thursday, March 10, 2011
I’ve seen blackberries last year and they were super expensive, like about RM25 per punnet. And few weeks back (the time I wrote this post) I saw them at Jaya Grocer for RM15.90. I just got to buy them!!!
I came back, kept them in the fridge, I had no time to make anything as Christmas was around the corner and Lyanne’s birthday was soon to come too (that time).
After everything passed, I finally could get my hands on the blackberries. I used a few for the pizza cake and the balance I made them into this cake.
I didn’t have milk and lemon, but then I thought of the apple juice I have in the fridge. Haha, could use that instead to substitute the acidic part of the recipe. And I also reduced the sugar as I found 2/3 cup plus extra for sprinkling to be a bit too much, plus, now I’m using apple juice, so better reduce, not the usual 30% for American recipes, but more.
A simple one bowl cake, Lydia’s first cake. She helped with the stirring and putting in the blackberries. That girl put her finger into the batter bowl and licked it. “Yucky, I don’t like this!”
Haha, I told her, it’s not cooked yet. Wait til it’s out from the oven, then you tell me it’s yucky.
Kids : )
One Bowl Blackberry Cake
Recipe Source : Espresso and Cream
135gm cake flour
½ tsp baking powder
½ tsp sodium bicarbonate
80gm sugar + 20gm sugar for sprinkling (reduced from 2/3 cups(135gm) +extra for sprinkling)
125ml unsweetened apple juice (substituted the milk and lemon juice in original recipe)
55gm melted butter
1 cup black berries (I used less than one punnet)
1. Preheat oven at 170(fan)/190C. Line the base of a 9 or 10 inch shallow pan. (I used 10)
2. Sift flour, baking powder and sodium bicarb into a mixing bowl. Mix in 80gm sugar.
3. Make a well and pour in apple juice, melted butter and egg. Mix until combined.
4. Pour batter into lined pan and arrange blackberries(I cut each into half) onto cake.
5. Sprinkle sugar over batter
6. Bake cake for 20 minutes (the baked cake is only about 1.5cm tall when cooled down)
The moment Lyanne saw the cake, she yelled “Pizza!!”. Hahaha, she didn’t give the same reaction when she saw her birthday “Pizza Cake”. I wished she said the same when she saw her birthday cake. Ok, about the taste, simply divine. It may be thin, but it’s not dry. Soft and fluffy and the sugary crust was simply delicious. Best eaten warm so that the sugary crust remains crunchy. When I brought this cake down to Mike’s office, people looked at it, asking me whether it’s sweet, due to the look of it, but when they all tasted it, they said, not sweet, and it’s just nice and very yummy.
If you cannot find blackberries, feel free to use other berries. But don't forget to change the name to fit the cake.
I am submitting this to Aspiring Bakers March 2011 Fruity March