As I mentioned in my previous post I was indulging myself in the baking with Blackberries. It is now too late to pick any Blackberries in London but I heard the Blackberry season has not even reached in Scotland and some area in the States are in the middle of the season right now. I am so jealous of the people who can still go picking since I did not have enough to make jam this year. Anyway, I made several cakes and desserts and I’d love to introduce the recipe of one of the best amongst them.
Blackberry Magic Cake
It is the recipe that is based on my favourite Magic Cake which has three layers of Soufflé like top, moist cake in the middle and a custard cream like soft bottom. When I have plenty of Blackberries I always bake a custard tart with them so I know Magic Cake and Blackberries work perfectly as a combination, so what I had to do is just get going.
- 150g of Blackberries (fresh or frozen)
- 2 large Eggs
- Sugar 65g (40g + 25g)
- 60g Unsalted Butter
- 50g of plain flour
- 220ml of Whole or Semi-skimmed Milk
- 1 Tsp of Vanilla Extract
Preheat the oven at 160℃.
Place a baking sheet inside the cake tin (round shape with 15cm in diameter) all the way up to the top edge.
Leave Milk in room temperature.
Melt Butter in a hot water bath and leave it to cool down to room temperature.
Divide Eggs into Yolk and Egg White in separate bowls. Add 40g of Sugar into Yolk and mix well until it becomes lightly creamy colour and fluffy.
Add the cooled Butter and Vanilla Extract into Yolk mixture. Add in Plain Flour and mix thoroughly with a whisk until it becomes a shiny smooth texture.
Add in 1/4 of Milk into the mixture and combine well. Add in the rest of the Milk. The mixture becomes very liquidy but do not worry.
Whisk Egg White with 25g of sugar in another clean bowl until it forms stiff peaks. Add the 1/3 of whipped Egg White into the Yolk mixture and combine well. Add in the rest of whipped Egg White into the mixture but this time mix very lightly and leave some blobs of Egg White floating around.
Scatter Blackberries in a baking tin with a baking sheet and pour the mixture into a cake tin. If you use a tin that the base comes off, cover the bottom and side part of the tin with a sheet of aluminium foil. Place the tin on the baking tray and pour hot water onto the tray outside of the cake tin up to about 2cm in depth. Place the baking tray into the preheated oven and bake for about 45 minutes.
Check whether it’s baked by a skewer test. Bottom part is rather soft so do not worry if slightly wet. Take the tin out from the Oven and cool it down completely. It is recommendable to chill in refrigerator overnight.
From the top it looks like a soufflé cake.
The middle and the bottom parts are rather custardy. It is almost like a dessert with juicy Blackberries.
It’s a very light Summery dessert cake. 😀