|Prep Time||60 mins|
|Bake Time||20 mins|
|Serves||2 mini cakes|
|Pan||Rose Gold Mini Springform Pan 10cm|
- 1/2 cup (125ml) light olive oil
- 65g butter, softened
- 3/4 cup (170g) caster sugar
- 3 large eggs
- 2 1/4 cups (275g) plain flour
- 1 tsp baking powder
- 1/2 tsp bicarb soda
- 1/4 tsp salt
- 1 cup milk
- 3 tbsp (60ml) lemon juice
- Zest of 1 lemon
- 1 tsp vanilla bean paste
- 500g fresh or frozen blackberries
- 2 tbsp water
- 2 tbsp cornflour
- 1/2 cup caster sugar
- 1 tsp lemon juice
- 1/2 tsp vanilla bean paste
- 1/2 cup blackberry filling
- 250g unsalted butter, softened
- 3 cups icing sugar, sifted
- Fresh blackberries, to serve
Recipe created by @letsmakestuff_auCAKES:
Preheat oven to 160°C and grease and line 4 x 10cm Wiltshire mini cake tins with baking paper.
Combine the flour, baking powder, bicarb soda and salt in a bowl and whisk until well combined and set aside. In another bowl combine the milk, lemon juice, lemon zest and vanilla bean paste and mix until well combined then set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or with a large bowl and hand beaters) combine butter and oil and beat for 2 minutes on high speed. Add the caster sugar and beat until pale and fluffy (another 5-6 minutes). Add eggs one at a time, beating between each addition.
Add half the flour mixture and mix on lowest speed until just combined, then add the wet ingredients mixing again until just combined. Finally add the remaining flour mixture and mix until just combined ensuring you don’t over mix the batter.
Divide evenly between the four tins and place in the oven to bake for 20-25 minutes until an inserted skewer comes out clean. Remove from oven and set aside to cool in the pan for 10 minutes before removing from pan to cool completely on a cooling rack.BLACKBERRY FILLING:
In a medium saucepan combine frozen blackberries, caster sugar, lemon juice and vanilla bean paste.
In a small bowl combine the cornflour and water together in a small bowl and mix with a spoon until well combined then add to the saucepan with the blackberries and place on a medium heat. While the mixture is heating, use a spoon to break up and mash the blackberries.
Bring filling to a boil and simmer for 5 minutes until mixture is thick. Set aside to cool at room temperature for 10 minutes then transfer to the fridge chill completely (about 3-4 hours as the mixture will thicken as it cools)BLACKBERRY BUTTERCREAM:
Place butter in bowl of a stand mixer and beat on medium high for 6-8 minutes until pale and fluffy. Add blackberry filling and mix until combined. Turn mixer off and add icing sugar. With the mixer on low, mix until the icing sugar has incorporated, then increase speed to high and mix for 2-3 minutes. Transfer to a piping bag fitted with a large round nozzle.ASSEMBLY:
To assemble the two cakes, cut all four of the 10cm cakes in half so you have 8 rounds (each cake will use 4 rounds). Place two rounds down on serving plates and top each with a thin layer of blackberry buttercream. Pipe a circle of buttercream around the edge to hold in the filling and fill the middle with blackberry filling. Top each with another round of cake and Repeat with the buttercream and filling on top. Then top with a third round, repeating again and finish with the final layer of cake. Pipe remaining buttercream around the top of the cakes and top with fresh blackberries. When ready to serve, dust with icing sugar.