So… making raspberry curd and it using to make a pink cake just wasn’t fun enough. I had to try blackberries too!
We’ve had such a good harvest of blackberries this year thanks to the delightful rain we have in Surrey currently. Really, it can stop now, we’d like summer back please.
I made good use of the harvest by trying to make another berry curd.
After making the curd I tried to create another fruit curd cake. I was afraid that it was going to be quite bitty because blackberries have so many seeds, but honestly I didn’t even really notice it. It tasted very fruity, was a pink/purple colour with dark purple speckles from the bits of berries. The cake had a crusty top but a soft, light sponge. It was very quick and easy once the curd was made.
If you don’t fancy the cake or have far too much curd left over, try using it as a topping to ice cream – my brother recommends it!
– 4 egg yolks – 250g sugar – 200g butter – Zest and juice of 2 small lemons – 200-300g blackberries
- In a pan, whisk together the yolks and sugar until combined.
- Mix in the butter and lemons. Over a low flame, whisk the mixture, as if you are making custard, until it has thickened. This should take 20-30 minutes.
- Remove from the heat and stir in the raspberries so that they breakdown and the mixture becomes pink coloured.
- Leave it to cool completely before using it in a cake, spreading it on bread, or storing it in preserved jars in the fridge for up to a month.
Blackberry Curd Cake
– 75g butter – 150g sugar – 2 eggs – 150g self-raising flour – 1 tsp baking powder – 6 tbsp blackberry curd
- Preheat the oven to 180C. Line a 1kg loaf tin with baking paper.
- Beat the butter and the sugar together in a bowl until creamy.
- Mix in the eggs, followed by the flour and baking powder.
- Finally, mix in the curd until thoroughly combined.
- Scrape the contents of the bowl into the prepared tin. Bake in the oven for 1 hour. Test to see in the cake is cooked by inserting a skewer into the centre. If it comes out clean, it is done.
- Leave the cake to cool in the tin before transferring it to a wire rack.
- Serve the cake in slices with more of the curd spread on top. Store in an airtight container for three days.