Today is my cousin Enrica’s birthday and this is her celebration cake! Trained as a lawyer, Enrica is a fine patissière at heart and the best cake-maker in the family (sorry other family members, but you know it’s true…). This recipe is based on her signature breakfast yogurt cake (having cake for breakfast is one of the many wonderful things about food in Italy), which I made berry-loaded and dairy-free. The lavender-infused sugar and the grated lemon zest give it a fragrant, lovely scent.
Happy birthday Enrica!
Ingredients (for 6-8 people)
450 gr blackberries
300 gr cake flour
150 gr lavender-infused sugar (or white granulated sugar)
200 gr dairy-free soya yogurt
100 gr sunflower oil (or other vegetable flavourless oil)
3 whole eggs
Two tablespoons of blackberry jam
The zest of one untreated lemon, grated
1 bag (7gr) baking powder
A pinch of salt
Icing sugar for dusting
How to make it
1. Pre-heat the oven to 180 degrees. Using a food mixer, whisk the whole eggs with the lemon zest and a pinch of salt.
2. When the eggs are starting becoming firm, but are not making peaks yet, sprinkle the lavender-infused sugar a little at a time. Keep whisking until you have a light and frothy mixture. All in all, the whisking should take you at least 10 minutes.
3. Working by hand, delicately add the oil and the yogurt to the egg mixture, folding from bottom to top.
4. Mix the flour and the baking powder. Still working by hand, gently fold the flour mix into the egg mixture.
5. With a food processor, blend 150 gr of blackberries. Add half of the blend to the mixture. Pour the mixture into a tall cake tin, about 18 cm across, previously coated in oil and flour.
6. Bake at 180 degrees for about 45 minutes. Once the cake is ready, leave it on a wire rack to cool down.
7. While the cake cools down, prepare the cake filling by mixing two tablespoons of blackberry jam, two tablespoons of dairy-free soya yogurt and the remaining half of the blackberry blend.
8. Cut the cake in half horizontally.
9. Spread half the blackberry filling on the bottom half of the cake. Place the remaining blackberries on top and cover with the rest of the blackberry filling.
10. Cover with the upper half of the cake and dust with icing sugar. Enjoy!