I can feel fall trying to make itself comfortable. It is cloudy and and cool and perfect weather for a big bowl of oatmeal and some coffee. Has anyone had a pumpkin latte yet? I must make it soon!
I have been looking at my potted herbs and realized I have to plan more accordingly so I will not waste these precious herbs. I have some basil, mint and rosemary. As I was looking at my basil and mint I realized that something has been getting their teeth or jaws on the leaves. They looked chewed on!
Guess what I saw the other day?
Stay tuned to see what I make with these leftover herbies. I usually make a basil lemonade but I am not quite sure that I can ingest too much basil with being preggers.
This past Sunday we had the new grad students come over for a little dessert and wine get-together. Everyone was to bring their favorite dessert or wine. We had a total of 11 people and lots of desserts! We had:
- Pecan Sandies
- Lemon Ricotta Cookies
- Peanut Butter Cake Pops
- Chocolate Zucchini Bundt Cake
- Chocolate Chip Pie
I decided to make a cake. It has been a while since I had made a cake but guess what I scored at the grocery store? 3-4 pounds of FRESH blackberries for 2 bucks! Yes. So apparently the store bought too many and they were almost going bad so they were selling each pint for 0.18.Crazy people because they looked great.
I decided to freeze half of the berries and then use some for breakfast and some for a special dessert. A blackberry cake sounded sensational! I know that a new recipe should not be tried on company but I decided to risk it. I like taking risks.
Everyone knows that blackberries are the worst when it comes to the seeds. How was I going to ge rid of the seeds for the frosting? I whipped the berries in my Vitamix and it blended the seeds into the puree very well!
I got lots of compliments about this cake. If anything, it is a great party dessert, but I also think it would be a great birthday cake too. It also really does NOT take tha much time. Between whipping the cake batter and making the frosting as the cakes bake, I believe this was an easy recipe and this is saying something coming from a pregnant woman! Go and make it!
Fresh Blackberry Cake
adapted from Living Locurto
3 cups fresh blackberries
1 pinch of cinnamon
1 1/2 cups sugar (split)
1 cup softened Earth Balance margarine
1 teaspoon vanilla
4 flax "eggs"* or real eggs
(*4 Tbsp flax seed meal + 12 Tbsp warm water)
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup So Delicious Original Coconut Milk
Preheat oven to 350°. Grease and lightly flour three round 8-inch cake pans and set aside.
Mix 1/4 of sugar, a pinch of cinnamon and blackberries in a bowl and set aside.
Combine flour, baking powder and salt in a small mixing bowl.
Beat margarine with a mixer at medium speed until it’s whipped and fluffy. Add the remaining sugar (1 1/4 cups) and vanilla, beat well.
Prepare the flax "eggs" and set aside for 3 minutes. Add the flax "eggs" to the butter mixture beating well. Add dry flour mixture and milk alternately, beating on low speed after each addition.
Place berries in cake pan. Pour batter over the berries and lighting swirl with a spoon.
Bake 25 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool for 10 minutes before removing cake from pans.
When cake is completely cool, stack layers and ice the cake with blackberry frosting.
Blackberry Buttercream Frosting
1/2 cup Earth Balance margarine, softened
1/2 cup fresh blackberry puree*
1 teaspoon vanilla extract
1 Tablespoon orange zest
1/8 teaspoon salt
1 (16-oz.) package plus 1 cup powdered sugar
Prepare black berry puree:
1 cup blackberries
1/4 cup So Delicious coconut milk
Blend berries in a high-powered blender like a Vitamix and puree until smooth. If you are still picky about tiny tiny seeds, pass puree through sieve. Only use the specified amount for the recipe.
Beat first 5 ingredients at medium speed with an electric mixer until creamy.
Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.
Add one layer to a large cake platter. Add 1/2 cup frosting and spread evenly. Add the 2nd layer and repeat with another laer of frosting. Top with the last layer of cake and frost the cake. Decorate with fresh blackberries.