Blackberry Sour Cream Bundt

Special equipment

electric stand mixer, 9 inch bundt pan (10 cups)

Ingredients

serves Serves 20, active time 30 minutes, total time 1 hour and 30 minutes

• 2 3/4 cups (12 3/8 ounces) all-purpose flour, plus 1 tablespoon
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 16 tablespoons unsalted butter, room temperature
• 3/4 cup packed dark brown sugar
• 3/4 cup granulated sugar
• 4 large eggs
• 2 teaspoon vanilla extract
• 2 tablespoons lemon juice from one lemon
• 2 teaspoons lemon zest from one lemon
• 1 cup sour cream
• 10 ounces fresh blackberries
• Nonstick cooking spray, for pan

Procedures

1. Move oven rack to the center position and preheat oven to 350°F. Spray your bundt pan with nonstick cooking spray and set aside.
   
2. Sprinkle one tablespoon of flour over blackberries and toss lightly to coat. Set aside.
   
3. In a large bowl whisk together remaining flour, baking powder, cinnamon, baking soda, and salt. Set aside.
   
4. In the bowl of a stand mixer cream together butter and sugars until light and fluffy. Add the eggs one at a time, scraping down the sides and beating the mixture after each addition. Add the vanilla, lemon juice, and zest, mixing until fully incorporated. With the mixer on medium low, mix in half of the sour cream followed by half of the flour mixture, then repeat. Fold in the blackberries and transfer batter to the bundt pan.
   
5. Bake for 60 minutes or until the cake is golden brown, springy to the touch, and a cake tester comes out clean. Cool in the pan for 15 minutes then invert onto a wire rack to cool completely.

Blackberry Mint Cake

Ingredients

serves serves 12, active time 45 minutes, total time 2 hours

• 1 cup unsalted butter at room temperature, plus extra for greasing
• 1 3/4 cups self-rising flour
• 2 tsp baking powder
• 1 cup plus 2 tbsp superfine sugar
• 4 large eggs, lightly beaten
• 1–2 tablespoon milk, if needed
• 3 tablespoon blackberry or blackcurrant liqueur (optional)
• 1 1/4 cups blackberries
•  
• Mint Frosting
• 3/4 cup unsalted butter at room temperature
• 1/3 cup heavy cream
• 3 1/3 cups confectioners' sugar
• a pinch of salt
• 1/4–1/2 teaspoon peppermint extract
• green food coloring (optional)
•  
• Decoration
• 3 1/2oz dark chocolate (about 70% cocoa solids), finely chopped
• leaves from 1 bunch of mint
• 1/4 cup blackberry jam
• 1 1/4 cups blackberries

Procedures

1. Preheat the oven to 350°F. Lightly grease and line two 8in cake pans with parchment paper, greasing the parchment too. In a medium bowl whisk the flour and baking powder together, then set aside.
   
2. Put the butter and sugar in a large bowl and, using an electric mixer, beat together until light and fluffy, about 5 minutes. Add the eggs, a little at a time, beating until fully combined. With the mixer on low, sift in the flour mixture in three additions, mixing until just combined.
   
3. The cake batter should be a “dropping consistency,” which means that if you take a spoonful of batter out of the bowl it should be soft enough to fall easily from the spoon. If the batter is sticking to the spoon for too long, mix in 1–2 tablespoons milk to soften the batter. Add the liqueur and blackberries and gently mix into the batter.
   
4. Divide the cake batter evenly between the two prepared cake pans and gently level out. Bake for 25–30 minutes or until golden brown and coming away from the edge of the pan; a toothpick inserted into the center of a cake should come out clean. Let cool in the pan for 10 minutes before turning onto a wire rack to cool completely.
   
5. While the cakes are cooling, make the frosting. Put the butter in a large bowl and, using an electric mixer, beat until light and creamy, about 3 minutes. Slowly incorporate the cream and beat until fully combined. Add the confectioners' sugar, a little at a time, and once fully combined add the salt. Beat on high speed until the frosting is light and fluffy. Add the peppermint extract and coloring, if using, and beat to combine.
   
6. To make the decoration, melt the chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Put the mint leaves on a parchment-lined baking sheet. Using a pastry brush, paint one side of each leaf with the melted chocolate. Put the tray in the fridge until the chocolate is set.
   
7. To assemble the cake, put one of the cake layers on a cardboard cake round or a serving plate. Top with half the frosting and spread evenly across the cake. Top with a thin layer of blackberry jam and then put the second cake layer on top. Spread the remaining buttercream over the top of the cake and sprinkle with the blackberries. Remove the mint leaves from the fridge and carefully peel off the leaves, leaving you with chocolate mint leaves. Put these randomly over the top of the cake.

White Chocolate Cakelets with Blackberry Cabernet Gastrique

Special equipment

medium saucepan, mixing bowl, stand or handheld electric mixer

Ingredients

serves Makes 12 cakelets, active time 40 minutes, total time 1 hour

• For the Cakelets
• 6 ounces white chocolate
• 1/2 cup unsalted butter
• 3 eggs
• 3/4 cup sugar
• 1/2 teaspoon vanilla
• 3/4 cup plus 1 tablespoon flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
•  
• For the Gastrique
• 1/2 cup sugar
• Pinch salt
• 2 tablespoons water
• 1/2 cup Cabernet vinegar
• 1 cup blackberries, fresh or thawed from frozen
• Pinch black pepper (optional)

Procedures

1. For the Cakelets: Place rack in center of oven. Preheat oven to 350°F. Line a 12 cup muffin tray with paper liners, set aside. Place white chocolate in a bowl over barely simmering water and allow to melt completely. Remove from heat and add butter in small pieces, stirring to melt each addition before continuing. Set aside, but stir occasionally to prevent separation.
   
2. Combine eggs, sugar, and vanilla in bowl of stand mixer or medium bowl and set over simmering water. Whisk occasionally and continue heating until hot to the touch. Remove from heat and whip on high speed in stand mixer or with handheld electric mixer until side of bowl is room temperature and eggs are very pale and thick. Fold in chocolate mixture, then dry. Divide evenly between paper-lined muffin cups and bake for 10 minutes, then turn and bake for another 3-5 minutes, until cakes are lightly browned and cake tester inserted comes out clean. Allow to cool, then refrigerate.
   
3. For the Gastrique: Combine sugar, salt, and water in a medium saucepan. Place over medium-high heat and cook until lightly caramelized. Remove from heat and gently swirl until darkened to a honey color, then carefully pour in the vinegar. Place over low heat and allow to cook, stirring gently, until crystallized sugar melts and mixture thickens slightly. Add blackberries and continue cooking, mashing berries as you stir. Once sugar is completely melted, remove from heat and allow to cool. Add black pepper if desired.
   
4. To serve, peel papers from cakes, place on plates and allow to come to room temperature. Reheat gastrique slightly and spoon over cakes.