BLACKBERRY LIME CAKE

Blackberry Lime Cake – tender cake infused with lime zest, frosted with blackberry buttercream, topped with fresh blackberries and edible flowers.

Spring is officially here. While our local weather has been up, down and everywhere in between, my heart is ready for birds chirping, green buds of new growth on the trees and blooms of color. Mother Nature might be slow to cooperate, but this is the time of year to embrace color, in all of its pastel glory. From Easter and Mother’s Day to baby and bridal showers, there’s ample opportunity to dive straight into the lush florals and gorgeous hues that springtime has to offer. And today’s Blackberry Lime Cake does not disappoint.

This is cake is a celebration of everything spring. Shades of violet sing as sweetened blackberries meet up with subtle notes of lime, created only with nature’s best. Not only are we decorating with gorgeous edible flowers but we’re tinting the frosting with the pigments naturally found in fresh blackberries. The result is a subtle lavender hue that looks like it came from a bottle but really came from the earth’s bounty.

Fresh blackberries are somewhat underutilized in cake baking, probably because of their large size and high water content. If you take a pack of fresh blackberries and toss them into a silky buttercream frosting, you’ll end up with a sad soupy mess. Add fresh berries to a cake batter and they’ll sink straight to the bottom. So we’re taking fresh berries and reducing them down, I’m talking way down, past the jam or jelly stage to really concentrate the flavor. The result is almost like a paste once it sets up. When mixed into our frosting, it clumps ever so slightly, giving a beautiful speckle to the finished cake, which closely resembles bits of broken berry.

The end result is not overly tart, nor overly sweet, just delicate blackberry that’s mild and easy to eat. If you really want to amp up the blackberry flavor, slice some berries in half and add them between your cake layers, to get that fresh berry punch. The choice to go big or stay mild is up to you. Either way, this one is definitely worth a go.

BLACKBERRY LIME CAKE

Author : Carrie Sellman 

Yield : One 8" Round Cake (3 layers) 1x 

Category : Dessert 

Cuisine : Cake

FOR THE BLACKBERRY LIME CAKE

• 3 cups cake flour, spooned and leveled
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons organic lime zest
• ¾ cup whole milk
• ¼ cup lime juice
• 8 ounces unsalted butter, room temperature
• 2 cups granulated sugar
• 4 eggs, room temperature
• 2 teaspoons vanilla extract

FOR THE BLACKBERRY REDUCTION

• 12 ounces fresh blackberries
• 1 tablespoon granulated sugar
• 1 tablespoon lime juice

FOR THE BLACKBERRY BUTTERCREAM

• 6 egg whites
• 1 ½ cups granulated sugar
• 1 ½ cups unsalted butter, softened
• 1 teaspoon vanilla extract
• 3 tablespoons blackberry reduction

FOR THE ASSEMBLY

• 12 ounces fresh blackberries
• edible flowers (micro pepper, alyssum and micro mint) washed and dried

INSTRUCTIONS

Get the full instruction @thecakeblog.com

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