Blackberry and Lemon Traybake
A cake that screams summer. Fresh British Blackberries scattered through a beautifully light and fluffy lemon sponge, topped with a blackberry mascarpone frosting swirled with lemon curd. An incredibly moreish summer treat!
During the summer, Berries are growing all over the country. Blackberries are just one of them. Blackberries sometimes get a bad rep for being quite tart and sour and not as yummy or versatile as raspberries, however, if you are picking them and eating them in season, they are delightfully sweet and juicy! In my opinion, it's crazy that we can get berries all year round and we don't even think twice... having strawberries in December just seems absurd to me! When you actually eat fruit and vegetables in the season they are grown and harvested in, they have so much more flavour and are delicious! I always recommend checking out your local food markets to see what they have on offer as they are more likely to have seasonal produce.
This recipe is another spin on my popular raspberry and yoghurt traybake. You can check out the recipe here.
I thought it would a nice to see the cakes using essentially the same method but with different flavours. This cake would also work well with blueberries, strawberries, cherries and blackcurrants. The possibilities are endless! Just switch the fruit around in this recipe with another berry and it will be great.
You will need a 9x13 inch cake pan or an 8 inch square tin (you will need to halve the recipe for the latter)
420g Caster Sugar
130g Oil (neutral flavoured)
4 lemons, zested
200g Natural Yoghurt
1 tsp. Salt
3 1/2 tsp. Baking Powder
For the frosting:
90g Homemade or store bought lemon curd
100g Icing Sugar
100g Double Cream
Extra lemon curd and blackberry coulis
1. Preheat the oven to 170 degrees celsius for a fan oven. Grease and line a 9"x13" tin with baking parchment.
2. In a free standing mixer with the paddle attachment or a bowl using a whisk, place the sugar, lemon zest, salt, butter and oil into a bowl, a mix until combined and pale and fluffy.
3. Gradually add the eggs to the mixture, and mix until combined. The mixture should look really smooth at this point.
4. Fold in the flour and baking powder and yoghurt to the mixture alternatively. Making sure there are no lumps and it is lovely and smooth.
5. Add in the blackberries, mix gently until evenly distributed, but no more, otherwise the berries could start to bleed into the mixture.
6. Pour the mixture into the prepared tin, making sure it is evenly spread around the tin. Place in the preheated oven and bake for about 45 minutes. Check if it is baked by inserting a knife or skewer and it will come out clean or just a few crumbs. If it needs a little longer, keep adding 5-8 minutes to the timer until it is baked.
7. Leave to cool completely before moving on to the next step.
8. Now for the frosting. Place a pan with the blackberries and sugar on a medium heat. Bring to the boil and mash with a fork to help break down the blackberries. Once all mashed and the sugar has dissolved and you have a thick coulis/puree. Strain through a sieve and leave to cool.
9. In a bowl, using a whisk, mix together the mascarpone and icing sugar until smooth.
10. Mix in the curd and 2/3 of the blackberry coulis to the frosting. Then add the cream slowly. The cream is only to adjust the consistency. it should be soft and spreadable. If you think it is there, then don't add all the cream!
11. Remove the cake from the tin and place on the desired board or plate. Spread the frosting over the top of the cake making sure to go all the way to the sides. Add 2 tbsp. of curd and the remaining blackberry coulis to the top and swirl it into the frosting. Scatter fresh blackberries and mint sprigs on top.
12. Make sure to store the cake in the fridge in an airtight container, and it will keep for 3 days. The sponge without the frosting freezes well. It will last about 3 months in the freezer.