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raspberry-blackberry-lime drizzle cake
this is the recipe that will surely test your patience.
the moment i saw this on celia K i immediately bookmarked it as a great summer treat for my kids. i wish i could say i used local berries though…the farmers’ market in our town isn’t open till tomorrow, and i just couldn’t wait to make it.
and we couldn’t wait for it to settle down and cool off, the aromas wafting from the oven just were too tempting.
the hardest part of the recipe was converting the weight measures. i had to use my countertop scale.
to keep the berries from sinking down to the bottom, i dredged them lightly in a tiny amount of the flour.
as i prepared the kids’ lunches i also didn’t see that the cake was browning very quickly. instructions call for covering up with the pan with aluminum foil should that happen.
makes you wish for berries all year long…now if only this cake counts as one of the five-a-day fruit-and-vegetable serving requirement…!
(the original recipe is from BBC Good Food. i substituted blackberries for blueberries, and omitted the three tablespoons of lime juice for the cake batter).
poke the cake all over (i used a metal barbecue skewer)…
…before spooning over the “lime syrup drizzle.”
August 31st, 2008 at 5:31 pm
I forgot that technique of dusting the fruits in flour so it wont sink so much. Ako ang ginawa ko after pouring all the batter in the pan then instead of pushing in the rest of the fruits I was throwing the blueberries - as in parang baseball na pukol. Hahaha! Tinatamad na kasi akong isa-isahin i-push.
celiaK’s last blog post..Olympic Handover
June 25th, 2009 at 3:30 am
just looking for recipes for my glut of raspberries. do you think this would be nice if it just used raspberries?
Steph’s last blog post..Bringing it all home
June 26th, 2009 at 6:13 pm
oh absolutely Steph! your stash looks so fresh and dewy, i’m so green w/ envy…
