Hey there :)
Lately I’ve been picking a lot blackberries. Because they are really easy to find. Some bushes are walking distance to our apartment, some are on my way to university, some are at train stations etc. pp. So I am basically passing some wherever I go and when I have a tin or something alike with me, I usually just take some.
I just forgot it one day, when I was really wanting some. But I was busy and didn’t really have the chance to get some (or maybe I was just too lazy). But my hero in white armor jeans and T-shirt came to save and at the end of the day, I had some. Hooh-ray. So as a thank you I wanted to bake some cake for my savior. Blackberry cake – of course. The thing is, my savior usually prefers classic cakes. With eggs and with sugar and fat and all that normal white flour. With creams and custards, certainly not those that’ll have an overly big amount of sugar replacements or those trying so hard to avoid gluten or whatever.
Which meant for me – no vegan experiments no cutting out sugar, not trying to substitute butter for coconut oil or oats or buckwheat for flour etc. Just some plain cake with all the sugar-y and butter-y taste and texture. Okay. It’s funny, I haven’t baked cakes like this for a while. Although I myself also fancy them. And come on, it’s all okay to try and make things healthy, but a real treat once in a while, with all that normal stuff… I should do cakes like that more often. They might not be filled with all those superfoods, but with all the goodness of classical ingredients. And you make them yourself so ingredients are still all natural. And a bit of butter and sugar might just be the right thing for your soul once in a while.
So here we go. A better-butter-batter-cake. With some blackberries and custard (as my savior is a custard fan I think). Badaboom.
prep time: about 40 minutes +++ yields: one 20cm/ 8" cake
For the custard
- 3 egg yolks
- 1/3 Cup / 65g sugar
- 2 Tbsp. corn starch
- pinch of salt
- ¾ Cup / 175ml milk
- ¾ Cup / 175ml whipping cream
- 1 vanilla bean or 2 tsp. vanilla powder
- ½ lime, juice
For the cake
- 1 ½ Cup / 250g white wheat flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. vanilla powder
- pinch of salt
- 2 eggs
- ¾ Cup / 130g brown sugar
- 1 Stick + 2 Tbsp. / 125g butter (room temperature)
- 1/4 Cup / 60ml buttermilk + 2 Tbsp.
- ½ lime, zest and juice
- about 1 ½ Cup / 200g blackberries
Start with the custard: In a medium bowl mix together egg yolks, sugar, cornstarch and salt until smooth. In a small saucepan bring milk, heavy cream and the scraped out seeds of the vanilla bean to a slow boil. Add a bit (about ¼ Cup) of the hot-milk mixture to the egg yolk mixture and stir. Repeat until all of the milk mixture is stirred into the yolk mixture. Pour back into the sauce pan, add the lime zest.
Bring the pan to low-medium heat and keep stirring the mixture until it thickens up, about 4 minutes. Bring to a slow boil and cook for one more minute. Take away from the heat and let cool completely.
For the cake batter:
Mix together the flour, baking soda, baking powder, vanilla powder, salt and zest of ½ lime (or a whole one if you prefer).
In a large bowl cream together the butter and sugar by mixing it with an electric mixer for about 4 minutes. Then add the eggs, one after another and mix together well.
Then add about half of the flour mixture together with half of the buttermilk and the juice of half a lime. Mix everything together and then add the other half of the flour and buttermilk and mix again. You will now have a rather thick, non-pourable batter.
Now carefully fold in about two thirds of the blackberries. No need to measure here, just eyeball it.
Oil a 20 cm / 8 inch cake pan thoroughly. Place half of the batter in the pan, smoothening out the batter a bit with a spoon or spatula. Then put all of the custard on top of the first layer. Then put the rest of the cake batter in dollops on top of the custard layer. Gently press the rest of the blackberries on top of the batter, while eating in one or two ;)
Bake in a preheated oven at 175°C for about 1 hour and 15 minutes (I know, it takes some time), until an inserted toothpick comes out clean. After about 45 minutes (or sooner if the top gets to dark) cover with aluminum foil.
Take out, let cool a bit and enjoy :)