Blackberry Lime Cake - Guide Recipe
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 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. To keep this theme going from the inside out , we’re using Bob’s Red Mill Organic Unbleached White Flour as the base of our cake layers.
Bob’s products are no newcomer to my pantry , as their natural foods have been a staple in this house for years. Their Organic All-Purpose Flour is traditionally milled from organic hard red wheat and contains no additives. It’s unbleached and unbromated , making for a better , more wholesome cake. If you’re going to bake from scratch , isn’t it nice to know what’s in your ingredients? With Bob’s , you know you’re getting a premium baking flour – no more , no less – that produces light , airy baked goods that you can trust. Paired up with our blackberries , it’s good food for all.
BLACKBERRY LIME CAKE
INGREDIENTS;
For the Lime Cake;
- 3 cups Bob’s Red Mill Organic Unbleached White Flour
- 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;
Make the Lime Cake;
- Preheat oven to 350. Butter and lightly flour three 8″ round pans. Line with parchment paper circles.
- Whisk together flour , baking powder , baking soda and salt. Zest limes and whisk into flour. Set aside.
- In a small bowl , combine milk and lime juice. Stir to combine and set aside for milk to curdle. This is similar to making homemade buttermilk.
- In the bowl of a stand mixer , beat butter and sugar on medium-high using the paddle attachment. Beat until pale and fluffy , about 3 minutes.
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