A new dessert, a blackberry and lemon cake, a light-tasting plumcake with blackberries also inside the batter.
I used frozen blackberries and they seemed to stay nice and firm in the cake batter.
You need to cool the blackberry and lemon zest cake well and then sprinkle it with powdered sugar to make it even more inviting…
It requires, for my type of oven, more than an hour of baking, but as always, check simply by pressing a fingertip on the surface and you’ll feel the degree of cooking, doing it at least after 40/45 minutes of baking!
If you want, we can also make a syrup with 2 tablespoons of lemon juice, 2 tablespoons of water, and 70 grams of powdered sugar. Put them in a saucepan over low heat and let them simmer for a couple of minutes.
After cooling, we can drizzle the cake with blackberries and lemon still inside the mold and then enjoy it slowly…
I CHOSE TO SERVE IT WITH ONLY POWDERED SUGAR; the cake is delicious this way, but at most, and always to my taste, we can add a spoonful of English cream …
I’ve opened a free recipe channel open to everyone on WhatsApp with no notifications or sound, to which you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day, you can read a sweet and savory recipe!
With blackberries, I also propose these recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 293.10 (Kcal)
- Carbohydrates 28.81 (g) of which sugars 17.53 (g)
- Proteins 4.30 (g)
- Fat 17.91 (g) of which saturated 8.81 (g)of which unsaturated 5.06 (g)
- Fibers 1.34 (g)
- Sodium 44.05 (mg)
Indicative values for a portion of 72 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1/2 cup butter (soft)
- 1 1/3 cups powdered sugar
- 2 eggs
- 1 1/4 cups self-raising flour
- 1/2 cup almond flour
- 3/4 cup sour cream
- 1 cup mixed berries (frozen BLACKBERRIES only)
- 1 lemon (organic or untreated and zest only)
- to taste powdered sugar
Tools
11 x 9.8 inches loaf pan
OVEN PREHEATED TO 340°F
- Loaf Pans
- Stand Mixers
- Parchment Paper
- Spatulas
TO PREPARE THE BLACKBERRY AND LEMON CAKE RECIPE
or line it with parchment paper on all sides and the entire edge of the loaf pan.
Place in the bowl of the stand mixer (or in a bowl using electric whisks) the soft butter with powdered sugar and the grated lemon zest.
Add one egg at a time, mixing well before adding the second as indicated just above in the description.
Now pour the two sifted flours and then add the sour cream to the mixture.
Mix one last time and then pour a portion of the mixture into the pan.
Add some of the blackberries, distributing them symmetrically, then covering them with the last part of the batter.
All that remains is to add the frozen blackberries, pushing them a bit into the sweet mixture, and then bake at 340°F, letting it cook for about an hour or more, always checking the surface of the cake.
After baking, let it cool perfectly, then sprinkle with powdered sugar and taste…
IT’S GOOD, VERY GOOD…
Enjoy your meal!
Annalisa
If you love mixed berries, I also leave you this moist and tasty recipe↓:
I remind you that at the top where you see the blog menu, you will find a magnifying glass 🔍 that will allow you to find all the recipes with that title or ingredient by entering an ingredient or the title of a recipe, and I hope that among these you will read recipes to your liking!
