BLACKBERRY LEMON SNACK CAKE
By Emily Eastman
Images
Serves
Makes 1 cake
Ingredients
Blackberry Lemon Cake
2/3 cups (83 g) All-Purpose Flour
1/2 teaspoon Baking Powder
⅛ teaspoon Baking Soda
¼ teaspoon Salt
1/4 cup (57 g) Unsalted Butter, room temperature
1/4 Cup + 2 Tbsp (75 g) Sugar
1 Egg, large
¼ teaspoon Lemon Extract
2 Lemons, zested
3 Tbsp (50 g) Buttermilk
2 Tbsp (30 g) Lemon Juice
1/2 cup halved Blackberries tossed in 1 Tbsp AP Flour
Meringue
3 Egg Whites
1 Cup (200 g) Granulated Sugar
Fresh Thyme leaves and blackberries to garnish
2/3 cups (83 g) All-Purpose Flour
1/2 teaspoon Baking Powder
⅛ teaspoon Baking Soda
¼ teaspoon Salt
1/4 cup (57 g) Unsalted Butter, room temperature
1/4 Cup + 2 Tbsp (75 g) Sugar
1 Egg, large
¼ teaspoon Lemon Extract
2 Lemons, zested
3 Tbsp (50 g) Buttermilk
2 Tbsp (30 g) Lemon Juice
1/2 cup halved Blackberries tossed in 1 Tbsp AP Flour
Meringue
3 Egg Whites
1 Cup (200 g) Granulated Sugar
Fresh Thyme leaves and blackberries to garnish
Procedure
Preheat your oven to 350 degrees Fahrenheit.
Sift all your dry ingredients - flour, baking powder, baking soda and salt in a medium-sized bowl, give it a whisk and set aside.
Add the butter and sugar into a large bowl and beat together until light in color and fluffy, about 3-5 minutes.
Add the eggs one at a time, then scrape the bowl making sure ingredients are mixed well before adding extract and lemon zest.
Add ½ the dry ingredients, then add the combined lemon juice and buttermilk to the batter. Finally add the last half of the dry ingredients and mix until just combined. Fold in the blackberries tossed in flour gently until combined.
Pour batter into a greased 6-inch cake pan and bake for about 26 minutes. Make sure to check that the cake is fully baked with a toothpick before removing from the oven and allow to cool completely before moving on.
Meringue
Add your sugar and egg whites in the bowl of a stand mixer and place over a saucepan of boiling water. Make sure that your bowl is not touching the hot water! Your goal is to simply whisk the egg whites and sugar together over a gentle heat until the sugar has completely dissolved, then attach your bowl back to the standing mixer. The temperature should read 165 F before it's ready to be removed from the heat.
Whisk mixture starting at a low speed and gradually increase until glossy, soft peaks form and the mixture has cooled.
Fill a piping bag fitted with a St Honore or Petal piping tip and pipe meringue onto the top of your cooled cake. Torch gently with your kitchen torch, garnish with thyme leaves and blackberries before enjoying!
Sift all your dry ingredients - flour, baking powder, baking soda and salt in a medium-sized bowl, give it a whisk and set aside.
Add the butter and sugar into a large bowl and beat together until light in color and fluffy, about 3-5 minutes.
Add the eggs one at a time, then scrape the bowl making sure ingredients are mixed well before adding extract and lemon zest.
Add ½ the dry ingredients, then add the combined lemon juice and buttermilk to the batter. Finally add the last half of the dry ingredients and mix until just combined. Fold in the blackberries tossed in flour gently until combined.
Pour batter into a greased 6-inch cake pan and bake for about 26 minutes. Make sure to check that the cake is fully baked with a toothpick before removing from the oven and allow to cool completely before moving on.
Meringue
Add your sugar and egg whites in the bowl of a stand mixer and place over a saucepan of boiling water. Make sure that your bowl is not touching the hot water! Your goal is to simply whisk the egg whites and sugar together over a gentle heat until the sugar has completely dissolved, then attach your bowl back to the standing mixer. The temperature should read 165 F before it's ready to be removed from the heat.
Whisk mixture starting at a low speed and gradually increase until glossy, soft peaks form and the mixture has cooled.
Fill a piping bag fitted with a St Honore or Petal piping tip and pipe meringue onto the top of your cooled cake. Torch gently with your kitchen torch, garnish with thyme leaves and blackberries before enjoying!
BLACKBERRY LEMON SNACK CAKE
By Emily Eastman
Serves
Makes 1 cake
Ingredients
Blackberry Lemon Cake
2/3 cups (83 g) All-Purpose Flour
1/2 teaspoon Baking Powder
⅛ teaspoon Baking Soda
¼ teaspoon Salt
1/4 cup (57 g) Unsalted Butter, room temperature
1/4 Cup + 2 Tbsp (75 g) Sugar
1 Egg, large
¼ teaspoon Lemon Extract
2 Lemons, zested
3 Tbsp (50 g) Buttermilk
2 Tbsp (30 g) Lemon Juice
1/2 cup halved Blackberries tossed in 1 Tbsp AP Flour
Meringue
3 Egg Whites
1 Cup (200 g) Granulated Sugar
Fresh Thyme leaves and blackberries to garnish
2/3 cups (83 g) All-Purpose Flour
1/2 teaspoon Baking Powder
⅛ teaspoon Baking Soda
¼ teaspoon Salt
1/4 cup (57 g) Unsalted Butter, room temperature
1/4 Cup + 2 Tbsp (75 g) Sugar
1 Egg, large
¼ teaspoon Lemon Extract
2 Lemons, zested
3 Tbsp (50 g) Buttermilk
2 Tbsp (30 g) Lemon Juice
1/2 cup halved Blackberries tossed in 1 Tbsp AP Flour
Meringue
3 Egg Whites
1 Cup (200 g) Granulated Sugar
Fresh Thyme leaves and blackberries to garnish
Procedure
Preheat your oven to 350 degrees Fahrenheit.
Sift all your dry ingredients - flour, baking powder, baking soda and salt in a medium-sized bowl, give it a whisk and set aside.
Add the butter and sugar into a large bowl and beat together until light in color and fluffy, about 3-5 minutes.
Add the eggs one at a time, then scrape the bowl making sure ingredients are mixed well before adding extract and lemon zest.
Add ½ the dry ingredients, then add the combined lemon juice and buttermilk to the batter. Finally add the last half of the dry ingredients and mix until just combined. Fold in the blackberries tossed in flour gently until combined.
Pour batter into a greased 6-inch cake pan and bake for about 26 minutes. Make sure to check that the cake is fully baked with a toothpick before removing from the oven and allow to cool completely before moving on.
Meringue
Add your sugar and egg whites in the bowl of a stand mixer and place over a saucepan of boiling water. Make sure that your bowl is not touching the hot water! Your goal is to simply whisk the egg whites and sugar together over a gentle heat until the sugar has completely dissolved, then attach your bowl back to the standing mixer. The temperature should read 165 F before it's ready to be removed from the heat.
Whisk mixture starting at a low speed and gradually increase until glossy, soft peaks form and the mixture has cooled.
Fill a piping bag fitted with a St Honore or Petal piping tip and pipe meringue onto the top of your cooled cake. Torch gently with your kitchen torch, garnish with thyme leaves and blackberries before enjoying!
Sift all your dry ingredients - flour, baking powder, baking soda and salt in a medium-sized bowl, give it a whisk and set aside.
Add the butter and sugar into a large bowl and beat together until light in color and fluffy, about 3-5 minutes.
Add the eggs one at a time, then scrape the bowl making sure ingredients are mixed well before adding extract and lemon zest.
Add ½ the dry ingredients, then add the combined lemon juice and buttermilk to the batter. Finally add the last half of the dry ingredients and mix until just combined. Fold in the blackberries tossed in flour gently until combined.
Pour batter into a greased 6-inch cake pan and bake for about 26 minutes. Make sure to check that the cake is fully baked with a toothpick before removing from the oven and allow to cool completely before moving on.
Meringue
Add your sugar and egg whites in the bowl of a stand mixer and place over a saucepan of boiling water. Make sure that your bowl is not touching the hot water! Your goal is to simply whisk the egg whites and sugar together over a gentle heat until the sugar has completely dissolved, then attach your bowl back to the standing mixer. The temperature should read 165 F before it's ready to be removed from the heat.
Whisk mixture starting at a low speed and gradually increase until glossy, soft peaks form and the mixture has cooled.
Fill a piping bag fitted with a St Honore or Petal piping tip and pipe meringue onto the top of your cooled cake. Torch gently with your kitchen torch, garnish with thyme leaves and blackberries before enjoying!