Blackberry lime

I first discovered the flavour combination of blackberry and lime during my pathology residency. It was a recipe for blackberry and lime sundae topping that knocked my socks off. If it's hot where you are at the moment and you don't want to bake, I've included a snapshot of the recipe so you can enjoy this wondrous summer treat (and there are even modifications for my vegan friends).

I had been planning to make a blackberry and lime cake for a while, but in an act of serendipity, the exact week I finally decided to try it, I saw an ad for a cake photo contest by the Scottish Agricultural Society. Baking competitions at local fairs are a tradition that span my three homelands (Canada, Australia and Scotland) so I figured it was time to partake. I incorporated the sponsor's bramble (that's Scottish for blackberry) jam and I was in it with the photo below. The results are pending... I'll let you know!

Pictures aside, I'm really happy how this cake turned out. The lime cake is tender with a subtle lime tang and the blackberry Swiss meringue buttercream turned out silky smooth, tinted soft pink by the addition of the blackberry jam. I must admit, I've purchased a candy thermometer, which took the guesswork out of making the meringue. They're not expensive so I recommend adding one to your kitchen.

I filled the cake with the same blackberry jam that was added to the frosting. I wanted I nice thick layer of jam, so to prevent it squeezing out the sides, I used a frosting dam. This is easy to do with a frosting bag (or a corner cut out of a clean plastic bag). Simply pipe a ring of buttercream around the top of your bottom layer and then fill with the jam or other filling of your choice. Top with the second layer and frost with no worry that your filling will ooze out the sides.

My cake might not (likely won't!) win the photo competition, but I'm thrilled with it nonetheless. Happy baking!

LIME AND BLACKBERRY MINI-CAKE

makes 2 mini-cakes (and off cuts for sampling!)

THE CAKE

¾ cup (90g) flour

¾ teaspoon baking powder

⅛ teaspoon baking soda

pinch of salt

½ tablespoon lime zest

3 tablespoons milk

1 tablespoon lime juice

¼ cup (55g) unsalted butter at room temperature

½ cup white sugar

1 egg at room temperature

½ teaspoon vanilla

Preheat oven to 175C (350F). Grease one 8" round cake pan and line bottom with baking paper.

Whisk flour, baking powder, baking soda and salt together. Whisk in lime zest and set aside.

Place milk and lime juice in a bowl and set aside so it has time to curdle. This also lets the milk warm up a bit if it's straight from the fridge.

Beat butter and sugar on medium-high until pale and fluffy, about 3 minutes. If using a stand mixer, use the paddle attachment.

Add egg and mix on low until well blended. Mix in vanilla.

Add dry ingredients in 3 batches, alternating with milk, starting and finishing with dry ingredients. Mix on low and finally at medium for no more than 30 seconds.

Pour into prepared pan and smooth top. Bake for 20-23 minutes. Allow to cool for 10 minutes before turning out onto a wire rack to cool fully. Remove baking paper.

BLACKBERRY BUTTERCREAM

2 large egg whites

½ cup white sugar

½ cup (113g) butter at room temperature

⅓ teaspoon vanilla

1 tablespoon blackberry jam

In a heat proof bowl, the bowl of your stand mixer or top of a double boiler, whisk together egg whites and white sugar. Place over a bowl of quietly simmering water and heat, occasionally stirring until mixture reaches 160F on a candy thermometer and/or sugar has dissolved.

Remove from heat and beat on high, with whisk attachment if you have it, for 8-10 minutes. Result should be a shiny meringue that holds medium-stiff peaks and has returned to room temperature.

Switch to paddle attachment. Add butter, one small chunk at a time, allowing each to fully incorporate. Once the butter is all added, mix in the vanilla and mix at medium-high for 3-5 minutes. Add jam and then mix on low until incorporated and buttercream appears smooth.

ASSEMBLY

Place cake on a cutting board and create mini-cake layers by cutting 4 circles. Depending on the size of your cutter, you will need to go quite close to the edge to get the four. If your cake hasn't baked flat, use a bread knife to level the tops of the layers. Feed offcuts to anyone lurking in the kitchen.

Place one layer, bottom side down, on a plate. Pipe a frosting dam around the upper edge and fill the centre with a thick layer of blackberry jam. Top with a second layer, bottom-side up. Repeat with other two layers to make a second cake.

Crumb coat with a thin layer of buttercream and place in fridge for 15 minutes. Frost with a thicker layer of buttercream and decorate as desired.

Store in fridge, but serve at room temperature.

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