this is the 2.0 blackberry cake I bake this week, the improved version. I just wanted to say thank you to all my partners for all the help and funny moments that we were sharing every day at work. “you are the best” you know what I mean..
so refreshing with the blackberries and the lemon cream on top, but the key of this cake is the virgin coconut oil and the ground almonds. ah! and if you live in an almost tropical country like me..keep it on the fridge or you’ll have a mousse in question of seconds.
BLACKBERRY AND LEMON CHEESE CREAM CAKE
makes about 12 servings
· ingredients ·
70g whole wheat flour
80g almond ground
300g caster sugar
4 tsp baking powder
½ tsp salt
100g soft virgin coconut oil
4 large free range eggs
2 tsp vanilla extract
120ml almond milk
lemon cheese cream
100g unsalted butter
300g icing sugar
300g cream cheese
1 ½ tsp lemon extract
1 ½ tsp whole milk
· step by step ·
preheat the oven 175ºC.
butter and flour 2 moulds, mine were 20cm each approx.
in a bowl mix the flour, almond ground, sugar, baking powder and salt. Set aside.
beat the soft coconut oil with the eggs until is like a paste.
then add the vanilla extract and almond milk and stir together.
pour into the dry ingredients the wet ingredients and mix well.
separate the batter in two equal quantities and pour it into the prepared moulds.
grab the chopped blackberries and spread them into the top of the batter.
bake into the oven for about 25-30 min.
lemon cheese cream
beat the butter until it’s pale and fluffy.
add the icing sugar and mix until everything is well combined.
pour the cheese cream, milk and vanilla extract and mix until it’s a creamy texture.
chop each blackberry in four pieces and pour them into the top of the cream, and with a spoon stir it just a little bit.
finally spread the cream into the cake.
· tips ·
if you don’t have lemon extract you can use 2 tsp of natural lemon juice and 2 tsp of lemon zest.