Saturday, 3 May 2014
Berrylicious Buttermilk Cake
Hey guys, let's meet the "BBC" (no, not the channel, 'cause this is a food blog after all, even if their recipe section might be well worth a check..) but I am actually talking about this beauty:
A Berrylicious Buttermilk Cake! It's a super soft, melt in your mouth kind of cake with an airy texture thanks to the buttermilk, which really gets to shine as it is paired up with fresh early summer berries. The perfect go-to snack cake which can just sit on your kitchen counter like it's no one's business and then blow off everyone's mind with it's taste and texture.
The use of whole spelt flour (which can easily adapted by whole wheat or all-purpose, just as you like) throws in more good-for-you nutrients and you're all in for sure if you serve it with a glass of cold milk, fresh coffee or just one of your eight a day glasses of water.
To give the berrylicious taste the real kick off I've added in a squeeze of lemon juice and some finely chopped mint leaves - both not overpowering in the baked cake, yet subtle enough to charm the fresh berries. So, go whip up the batter, turn your face to the warming sun while it bakes and then invite some friends over to share a piece on your balcony, in your garden, right away, still warm from your kitchen counter or on a comforting blanket at a picnic in the park!
Berrylicious Buttermilk Cake
- makes one 9 inch cake, enough to serve 6 people (I've actually divided the batter into smaller pans for the photos)
- 75g Butter
- 120g Sugar
- 1 Tbsp Vanilla Sugar
- 6-8 fresh mint leaves, finely chopped
- 3 Tbsp lemon juice
- 1 egg, divided
- 1 eggwhite
- 240 ml Buttermilk
- 3/4 tsp Baking Soda
- pinch of Salt
- 250g Whole Spelt Flour (can be substituted with Whole Wheat or All-purpose)
- 250g Mixed Berries, fresh or frozen (I used a mixture of fresh Strawberries and frozen Blueberries and Raspberries)
- 1 Tbsp Cinnamon
- 1 Tbsp Sugar
- 2 Tbsp Flour
1. Preheat your oven to 175 °C. Grease or line a pan with parchment paper. Defrost your berries if needed (put them in a sieve to strain of excess juices).
2. Cream together the butter and sugars for 2 minutes until light. Add in the egg yolk, buttermilk, chopped mint and lemon juice and mix until just combined, it is okay, if the butter isn't mixed in completely. Add in the Baking Soda, Flour and Salt and quickly stir them in with a wooden spoon.
3. Beat your eggwhites on high with a pinch of sugar until stiff peaks form. Set aside. Mix your (defrosted) berries with the remaining tablespoons of flour, sugar and cinnamon until they're coated (this will prevent them from sinking to the bottom of your cake). Carefully fold the beaten eggwhites into your batter. Work in two batches, as the batter will appear really thick and it might seem impossible to fold them in at first, but just keep going.
4. Alternatively spoon the batter and the berries in your prepared pan, making sure the berries are well distributed throughout the cake.
5. Bake for 35-45 minutes until a skewer inserted comes out clean. Let cool in the pan for 10 minutes, then remove and serve immediately (optionally with whipped cream) or allow to sit for further cooling. Cake keeps for 2-3 days on the counter if wrapped in aluminium foil and can also be easily frozen. Enjoy!