Blackberry cake that always works
If a random person – regardless of their culinary skills – asks me for a simple cake recipe, this recipe is always my standard answer.
Or well, a version of it. I have a similar recipe from Smitten Kitchen, and she got hers from Gourmet. You now have it from Samuel Levie’s latest book: We eten thuis. Anyway: this is your new favorite cake.
First of all, it’s ridiculously easy. Even if all your baking attempts always fail, you can make this one. Promise. The buttermilk makes it wonderfully moist, and my absolute favorite part is the layer of sugar on top. With coffee, as a dessert or for breakfast, take it with you when you’re visiting someone. Save this recipe carefully; this blackberry cake is forever.
Method
Preheat the oven to 180 degrees. In a food processor, mix the butter, salt and sugar until light and fluffy, then add the lemon zest. Now add the egg as well and beat thoroughly again. Gently mix one third of the flour into the mixture, followed by half of the buttermilk. Repeat this and finish with the final portion of flour.
Grease a springform pan and fold the cake batter into it. Divide the blackberries over the batter and sprinkle everything with two tablespoons of sugar. Bake the cake for 25 minutes. Leave to cool and serve with a spoonful of crème fraîche or a scoop of good vanilla ice cream.
We eten thuis
Samuel Levie
€ 29.99
Nijgh & van Ditmar
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