Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Dolce: Blackberry Poppy Cake

blackberry-poppy-cake-main

As a wintry chill starts to make its move into New England, I wanted to bake something to highlight the last blackberries from this year’s farmer’s market. I found a recipe for Blackberry Lemon Poppyseed Cake in a strikingly beautiful post on the Harvest food blog. I doctored the recipe a bit, substituting for what I had in the pantry for a few ingredients and reducing the baking powder.

I brought this cake to a dinner and pumpkin carving party at a friend’s and it was a crowd pleaser. The cake itself was incredibly moist and the yogurt cream cheese frosting was decadent. If you’re still looking for a dessert for your holiday meals this week, consider this cake a contender! –jacque

Ingredients

{Blackberry Lemon Poppyseed Cake}

3 1/2 cups all-purpose flour

3/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons poppyseeds

2 lemons, zested and juiced

1 cup maple syrup

2 eggs

1 1/2 cup soy or almond milk

1/2 cup vegetable oil

1 cup blackberries

{Greek Yogurt Cream Cheese Frosting}

1 cup plain Greek yogurt

1 cup cream cheese

1/2 cup butter

1 teaspoon vanilla

1 lemon, zested and juiced

2 cups confectioner’s sugar

Directions

1. Preheat oven at 350 degrees Fahrenheit.

2. Mix together flour, sugar, baking powder, salt, poppyseeds, and lemon zest in a mixing bowl.

3. In a separate bowl, mix together the wet ingredients – maple syrup, eggs, almond milk, oil, and lemon juice.

4. Mix the dry ingredients with the wet, slowly folding everything together.

5. Coat blackberries in a light dusting of flour and then stir the berries into the batter. This step keeps the blackberries from falling into the bottom of the cake.

6. Pour the batter into a springform pan and bake for 60-70 minutes until cooked throughout.

7. While your cake is in the oven, get to work on preparing the frosting. Beat all of the ingredients together, except the confectioner’s sugar.

8. Slowly add the sugar into the frosting mixture so that it’s well combined. Refrigerate the frosting until it’s time to top the cake, which you should allow to cool for at least 30 minutes or so.

blackberry-poppy-cake-prep blackberry-poppy-cake-prefrost

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Information

This entry was posted on November 26, 2013 by in Cakes, Dolce and tagged , , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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