Blackberry and Cardamom Sour Cream Cake
It’s officially Autumn but I’m still not ready to let go of summer. I’ve spent the most part of summer overseas so I feel that I haven’t made enough treats with berries. Raspberries, being red somehow make way into a lot of my Christmas recipes and I use strawberries and blueberries round the year. Blackberries tend to be ignored! It’s sort of unfair as they impart the most beautiful and varying shades of pink/purple when cooked and used in different intensities. Ranging from light pink in a frosting to a deeper purple in cocktails, I am forever mesmerized by their addition. And how good do they look just as they are!
This cake is again a simple one layer cake but one that is very flavorful. A subtle flavour from the cardamom and a creamy sourness from the sour cream. Texture wise it is slightly denser than a regular cake but it melts in your mouth while the blackberries within the batter add a tangy burst to every bite. You could skip the buttercream and serve it like a tea-cake. It’s quite good on it’s own. Or if you’d like to experience some blackberry magic, go ahead with the frosting.
Blackberry and Cardamom Sour Cream Cake
Makes a 6 inch round cake
125 g unsalted butter, softened
1 cup brown sugar
2 eggs
1 and 1/2 cups self-raising flour
1/2 cup plain flour
1/2 tsp powdered cardamom
300 g sour cream
1/4 cup milk (optional, if batter is too thick)
1/2 cup blackberries, fresh or f...
Fuente de la noticia:
sugaretal
URL de la Fuente:
http://www.sugaretal.com/
-------------------------------- |
"Cacio e Pepe" Taralli (Cheese & Pepper Pretzels) - Food Wishes |
|
Bacon Apple Pie Bites
06-05-2024 05:19 - (
recipe videos )
Beef Ribs Bourguignon
06-05-2024 05:07 - (
general recipes )