Recipe

Blackberry lime breakfast cake with almonds

Growing up, desserts and baked treats were all about chocolate, peanut butter, and more hot fudge and peanut butter crunchies please! Now that I'd like to think I'm a bit more grown up and have widened my taste perspective, I can't get enough of citrus and seasonal fruit combinations. This breakfast, or snacking cake, is moist with a perfect crumb, and not too sweet from the rich, savory additions of extra eggs and extra virgin olive oil. Choose an olive oil that's not too peppery, as it's best to be an underlying flavor rather than in the forefront. If you're feeling adventurous, swap in different berries, citrus, and nuts depending upon what's in your pantry. Makes one 9-inch round cake.
4Xeggs, room temperature
1CUPgranulated sugar, plus more for sprinkling
1CUPall purpose flour
¾CUPwhole wheat flour
1 ½TSPNSbaking powder
½TSPNsalt
2TSPNSvanilla extract
2TBSPNSlime zest, packed
1TBSPNfresh lime juice
¾CUPolive oil
1 ½CUPSfresh blackberries
½CUPraw almonds, roughly chopped

  1. Set the oven at 350 degrees. Butter [or use non-stick baking spray] a 9-inch round cake pan, and place a round of parchment paper on the base of the cake pan.
  2. In a stand mixer fitted with a paddle attachment, combine the eggs and the sugar on medium speed until light and fluffy, about 4 minutes.
  3. Meanwhile, in a small bowl, combine both flours, baking powder, and salt. Whisk to combine, and set aside.
  4. Once the egg mixture is lightened, lower the mixer speed and pour in the vanilla extract. Add the lime zest and juice, continuing to mix on low speed. 
  5. With the mixer on low speed, slowly pour in the olive oil in a steady stream until fully combined.
  6. Using a spatula, fold in the flour mixture just until combined. Transfer the batter to the prepared cake pan.
  7. Scatter the berries over the top of the batter, then sprinkle the almonds across the top. Sprinkle a little extra sugar over the top.
  8. Place in the middle rack of the oven, and bake for about 45 minutes, or until toothpick inserted in the center comes out clean. If the cake edges begin to brown too quickly, tint with foil for remaining bake time.
  9. Remove from the oven and place on a cooling rack, about 10 minutes. Run a knife along the edges of the cake, and carefully remove the cake from the pan, peeling off the bottom piece of parchment paper. Place on a beautiful platter, slice and serve. 

 

Baking inspiration from Sqirl LA.


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