Sunday, 20 September 2009

Blackberry regal cake


I normally shy away from recipes that have 'parts' to them. I'm more of a 'chuck it in and mix it around' chef.

But after our fourth blackberry hunt this morning, which resulted in a bumper crop, I decided to do a slightly more posh recipe for Sunday pudding. It was originally called blackberry and coconut cake, but hubby decided it looked like a Royal Crown so renamed it to Blackberry Regal Cake

This recipe has 4 parts to it and is adapted from the fab Veg box recipes site for blackberry and coconut slice:
  1. Prepare the blackberries
  2. Make the base
  3. Make the topping
  4. Assemble the cake and bake
Blackberry regal cake

Ingredients

For the base
  • 150 gm butter
  • 50 gm fructose
  • 1 egg
  • 200 gm plain flour
  • 1 tsp baking powder
  • 70-100mls milk
For the blackberry layer
  • 500gm blackberries
  • 40 gms fructose
For the topping
  • 100 gm butter
  • 50 gm fructose
  • 2 eggs
  • 50 gm plain flour
  • 200 gm dessicated coconut
Method

Make the blackberry layer
  • Put the blackberries and the 40 gms fructose into a saucepan.
  • Bring to the boil slowly, then put a lid on and simmer for 20 minutes.
  • Take the lid off and allow to thicken (I simply drained off the excess juice into a cup because I needed the oven for Sunday Lunch and chucked a bit of cornflour in there to thicken it)


Make the base
  • Preheat the oven to 180.
  • While the blackberries are cooking make the base.
  • Cream together the butter and fructose
  • Beat in 1 egg until you get a smooth batter
  • Add the flour, baking powder and a little of the milk at a time until you get a thick, dropping consistency batter.
  • Put this into the bottom of a greased deep cake tin and smooth over


Make the topping
  • While the blackberries are still cooking make the topping.
  • Cream together the butter and fructose
  • Add the eggs and beat until you get a smooth batter
  • Add the flour and coconut and mix well into a very stiff 'paste'
Assemble the cake
  • Over the base of the cake, smooth the cooked blackberries
  • Very carefully put the topping on. The topping is very stiff, so try and smooth it over with a knife but be gentle otherwise it will squash into the blackberries!
Bake the cake
  • Bake at 180 degrees for about 25 minutes until golden on the top.
  • We served it warm with custard and will eat it cold with creme fraiche tomorrow!

Verdict:
8 1/2 out of 10. I love it Mummy, the cake is yummy, the blackberries are delicious. I love the crunchy coconut. It's a bit filling though and a tiny bit too sweet.

2 comments:

  1. Wow what a fab idea for a blog! Haven't been on GP much over the summer so I've only just come across the link. Blackberry Regal Cake. Mmmm...sounds divine!

    ReplyDelete
  2. Hi Talie,

    Good to see you and thanks for leaving a comment. Glad you like the recipe, it's worth making!

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