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.
I picked a huge bowl full of Blackberries at the beginning of August and then I was daydreaming what I could make with them. It could be muffins, tart, cake and bread… I mainly used them for baking but there was one recipe for dessert that I wanted to try. It was a plain Frozen Yogurt. So I combined the recipe with my beautiful Blackberries in my mind and started making the dessert.
Blackberry Frozen Yogurt
I used a tub of Greek Yogurt flavoured and sweetened with honey. The original recipe I referenced had lots of sugar mixed in so I add just 2-3 Table spoon full of sugar on top. It was quite good and not too sweet and had some sourness from the Blackberries and yogurt too. If you prefer the sweetness for the chilled dessert which sold in a shop you can add some more sugar on this recipe.
It was about a month ago that I picked the first Blackberry of the year. On the way back home from a little walk to the local Sunday market I noticed the berries were just getting ripe. It means that one year has passed since I had missed all the possibilities to pick Blackberries last summer and I did not want to miss the chance this time again. So, my Blackberry picking time started!
I have picked Blackberries twice so far this summer. Since then the weather became very rainy in London and I haven’t had a chance to do the third one yet. Apart from eating them fresh as a dessert with some other fruits and yogurt I made Frozen Yogurt and Sourdough Bread with them and also added Blackberries to anything I bake.
I like foraging. Although I hardly do any foraging myself I like the idea of it. Of course I hate the recent new foragers who never consider how nature’s cycle works and remove all mushrooms they can find from the area even before mushrooms open the umbrella. It is becoming a great threat to forests in the UK. That is outrageous! Nothing remains in the forest if people keep doing this.
That is not what I do. My foraging is much more in a smaller scale … such as Blackberry Picking. However, it does not seem a good season for Blackberry this year. It might be the problem where I live but I could get only handful of them.
Anyway, there is a sweet I always make in Blackberry season.
Blackberry Custard Tart
It has been Blackberry season in England. It is good to eat seasonal food. That is Macrobiotic Diet. I am very disappointed that I managed picking them only once this season … 😦 It is nearly the end of the season now so it is very unlikely that I could get any more decent berries …
During the season in almost every year I make a tart with Blackberries, except for this year. But this year I made cup cakes with them instead. I have to say it was rather successful! I am annoyed that I could not make the tart but I am happy about these cup cakes so that I am sharing the recipe here with you.