Black Tea Cake with Blackberry Lime Jam & Honey Whipped Cream

By now you are aware I have a love-hate relationship with cake. The love part is easy: it’s all about the devour (okay, and as of late, the cake smashing). The hate part comes with—well, sculpting it. But even with that, I have a foot on each side of the dividing love-and-hate line. As a result, this year I’m going to ask the magnificent one to please bless me with a deft caking decorating hand for my birthday.

Black Tea Cake with Blackberry Lime Jam and Honey Whipped Cream via Bakers Royale

Because come’on no one wants to hear me drone on about my cake carving skills paralleling those of a crying toddler whose crayon-fisting hand can’t stay in the lines while coloring. Yeah, I’m dramatic—spank me.

Dramatics aside, it’s a bit tiresome and frustrating, trying to get vision and reality to align at times. This as you can imagine happens beyond just caking. So in the bigger scheme of that mention, I would really love it if caking could just be taken out of that mix. You know, leave the blurry-and-shifting vision and reality line, to say things of consequence like: telling my Stanford bound 6-year-old that becoming a pro-basketball player is probably not in his future being that neither of his parent is breaking the vertical 6ft. minimum requirement.

Black Tea Cake with Blackberry Jam and Honey Whipped Cream by Bakers Royale

Alright, I guess we should talk about the cake at hand, since I seemingly (more of that fuzzy vision and reality stuff) run a food blog.

The cake: A rustic two layer affair with a generous spreading of blackberry and lime jam in the middle and some honey buttercream in between and on top. Deliciously easy and simple to construct. No tips, no pastry bag–just you, an offset spatula and a little back-and-forth wrist action.

Black Tea Cake with Blackberry Curd and Honey Whipped Cream from Bakers Royale

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Black Tea Cake with Blackberry Lime Curd & Honey Whipped Cream

Ingredients:

Cake

  • 2 tablespoons black tea
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup milk
  • 1/2 cup lime juice
  • 1 3/4 cup sugar
  • 3 large eggs
  • 1 cup virgin olive oil

Blackberry & Lime Jam (makes 1 cup)

  • 1 lb. blackberries
  • 3 tablespoons lime juice
  • 1/2 cup granulated sugar
  • 1 tablespoon plus 1 teaspoon cornstarch

Honey Whipped Cream (Stablized)

  • 1 teaspoon unflavored gelatin
  • 4 teaspoons cold water
  • 1 cup heavy cream
  • ¼ cup honey

Directions:

Preparation:

  1. Heat oven to 350 degrees F. Line bottom of two 8 inch round cake pan with parchment paper. Lightly dust pans with flour, tap out excess.

To make cake:

  1. Place black tea in a coffee grinder or food processor and process until fine. Sift flour, finely ground black tea, baking powder and baking soda together; set aside.
  2. Combine milk, lime juice, and lime zest in a cup or bowl with a pour spout; set aside.
  3. Place sugar and eggs in separate bowl and whisk until combined.  Slowly pour olive oil into egg mixture while continually whisking until combined.
  4. Add and whisk in the dry and wet mixture in three additions, starting and ending with the dry ingredients until just combined. Do not over mix.
  5. Evenly distribute batter into two 8 inch cake pans and bake at 350 degrees F for about 45-55 minutes or until cake tester inserted in the middle is free of crumbs when removed. Remove from oven and let cool on a wire rack.

To make Blackberry & Lime Jam:

  1. Puree blackberries with lime juice. Place pureed blackberry mixture, sugar and cornstarch in a saucepan over medium low heat, stirring constantly until mixture boils. Remove from heat.
  2. Push mixture through a fine mesh strainer and disgard any solids and seeds.

To make Honey Whipped Cream

  1. In a shallow bowl sprinkle gelatin over cold water. Let stand until gelatin has bloomed; mixture will become solid
  2. Place bowl in the microwave on low and heat for 10 seconds or until mixture dissolves and resembles syrup consistency. Set aside to cool slightly.
  3. Place heavy cream in a chilled bowl and on medium-high  speed beat until thick.
  4. Turn off mixer and add in honey and beat until combined.
  5. Slowly add gelatin mixture while beating cream. Beat until stiff peaks form.

Assembly:

  1. Place a dab of frosting on a cake board. Place one cake layer down on dollop to hold it in place.
  2. Evenly spread blackberry lime jam on top and toward edge of cake, then layer honey whipped cream on top of blackberry lime curd.
  3. Place and gently press second cake layer on top and repeat step 2.
  4. **Optional: Slice and place blackberries on top of cake to finish. (Do not add sliced blackberries until time of serving or they will bleed onto the frosting.)

NOTES:

  • For the olive oil portion of this cake, make sure to use a very lightly flavored olive oil - nothing to strong in taste or you can use vegetable oil. If you use vegetable oil, keep in mind the cake will not have the bright yellow crumb and there's is a slight difference in taste—both are equally good, but the olive oil will give a slightly bolder flavor.
  • The cake can be made with stabilized whipped cream or regular whipped cream. The only thing setting the two apart is the addition of the gelatin to give the stabilized whipped cream more form. To make regular whipped cream skip the gelatin and water.
  • The blackberry lime jam can be made with or without seeds - your palate, your preference.
  • The cake can be made two days in advance and kept covered and refrigerated.
  • The jam can easily be made up to a week in advance and kept covered and refrigerated.
  • The whipped cream should be made the day of serving as should the assembly of the cake.
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41 Responses to “Black Tea Cake with Blackberry Lime Jam & Honey Whipped Cream”

  1. #
    1
    Averie @ Averie Cooks — April 24, 2013 @ 11:52 pm

    Each element would be amazing…the Honey Whipped Cream, the Blackberry Curd…the cake itself. Combined..this is a masterpiece! Stunning images (as always!)

    Pinned!

    Reply

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    Belinda @themoonblushbaker — April 25, 2013 @ 12:33 am

    Argh! I feel you about cake aliment. The most frustrating thing for me is to create layers which are all even in diameter and height. Icing is a whole another story (more frustration there too).
    I love the flavours of tart fruit with berries. Such a creative design too, the jelly coat on the out side is to dead for.

    Reply

  3. #
    3
    Ali@ Solano's Kitchen — April 25, 2013 @ 2:02 am

    Beautiful cake- it sounds delicious!! Bookmarking this one for sure :)

    Reply

  4. #
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    Janet — April 25, 2013 @ 3:18 am

    Just beautiful! I am going to try it with gluten free flour. I hope it works.

    Reply

  5. #
    5
    Anne Marie — April 25, 2013 @ 3:58 am

    Gorgeous pics as always! I am partial to a light shooting through coloured glass. My daughter and I made lemon curd today, with egg, so I am really interested to see how the egg free lime curd works. I haven’t seen it before, but it has to be easier than whisking like crazy so the egg doesn’t curdle. And yes I have done this many times!
    best
    AMx

    Reply

  6. #
    6
    Tieghan — April 25, 2013 @ 4:25 am

    So pretty. Every layer is a delicious one! Wow!

    Reply

  7. #
    7
    Jen @ Savory Simple — April 25, 2013 @ 4:31 am

    Every single element of this sounds so amazing. Together, they’re magic!

    Reply

  8. #
    8
    Alissa Dragun — April 25, 2013 @ 4:50 am

    A fellow blogger referred me to your site. Amazing recipes and beautiful photographs! I will keep revisiting your site! Great work!

    Reply

  9. #
    9
    Rachel @ Baked by Rachel — April 25, 2013 @ 6:47 am

    beautiful – perfect – and I’m positive it’s scrumptious!

    Reply

  10. #
    10
    Katrina @ Warm Vanilla Sugar — April 25, 2013 @ 6:50 am

    This is so pretty! Love the black tea idea :)

    Reply

  11. #
    11
    steph@stephsbitebybite — April 25, 2013 @ 7:14 am

    The flavor combination of this cake sounds heavenly!

    Reply

  12. #
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    Anna @ Crunchy Creamy Sweet — April 25, 2013 @ 7:16 am

    Gorgeous cake as always, Naomi! I love the idea of blackberry lime curd! Pinning!

    Reply

  13. #
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    Mr. & Mrs. P — April 25, 2013 @ 7:19 am

    Delicious… What unique combination of flavors marrying into one lovely cake!!!

    Reply

  14. #
    14
    Tracy | Peanut Butter and Onion — April 25, 2013 @ 7:52 am

    this has to be the most beautiful cake I have ever seen… Your pics are making me drool!

    Reply

  15. #
    15
    Laura (Tutti Dolci) — April 25, 2013 @ 7:56 am

    Beautifully done, these flavors sound perfect together!

    Reply

  16. #
    16
    Brandon @ Kitchen Konfidence — April 25, 2013 @ 8:43 am

    Yum! One of my favorite lip balms is blackberry black tea. Such a delicious flavor combo.

    Reply

  17. #
    17
    Annie @ Annie's Noms — April 25, 2013 @ 8:49 am

    Ooh I love your flavour combination, I love blackberries and I really don’t use them enough. Going to have to make this as I’ve never made a cake with tea in either!

    Reply

  18. #
    18
    Rita — April 25, 2013 @ 11:31 am

    Wow! Looks sooo delicious!

    Reply

  19. #
    19
    Amy — April 25, 2013 @ 11:40 am

    ooooh what an outstanding beautiful cake!!!

    Reply

  20. #
    20
    cupcakekiller702 — April 25, 2013 @ 5:32 pm

    More food porn for the eyes to feast upon. This looks like bliss on a plate. Yum-oh

    Reply

  21. #
    21
    Della — April 26, 2013 @ 2:41 am

    What a great idea – LOVE recipes with tea in them! Wonderful pictures…

    Reply

  22. #
    22
    Christina @ The Hungry Australian — April 26, 2013 @ 2:59 am

    Your photographs always make me weep (mostly with joy plus a little bit of envy mixed in) but your writing always cracks me up. It’s a pretty good combination.

    Reply

  23. #
    23
    Nicole @ Young, Broke and Hungry — April 26, 2013 @ 9:26 am

    Your cake’s always look picture perfect! And this combo sounds like a hot summer morning in the south.

    Reply

  24. #
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    Sommer @ ASpicyPerspective — April 26, 2013 @ 3:22 pm

    Yeah. This cake looks 100% amazing! Great job! :)

    Reply

  25. #
    25
    Elisabeth - Saker jag bakar — April 28, 2013 @ 9:58 am

    This cake sounds and looks fantastic!

    Reply

  26. #
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    Amanda @ Once Upon a Recipe — April 28, 2013 @ 10:19 am

    This cake looks beautiful, Naomi. However, I can totally relate to your woes. Cake decorating is not my forte! Ah well, better a delicious cake than a beautiful one, no? (although you seem to have achieved both)

    Reply

  27. #
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    Jen Jenny Jennifer Richards — April 28, 2013 @ 9:18 pm

    What a combination of flavours! As a fellow blogger, a friend recommended me to your site, she thought I would love it. And this recipe has definitely got me impressed. I would never have thought up this combo…well done. I’m going to make it for my uncles birthday. Thanks

    Reply

  28. #
    28
    Bernadette @ Now Stir It Up — April 29, 2013 @ 1:47 pm

    Everything you do always look so stunning!! This cake sounds unbelieveable. I am always a fan of cakes with a whipped cream “frosting”. Pinned!

    Reply

  29. #
    29
    Kiran @ KiranTarun.com — April 29, 2013 @ 8:26 pm

    Utterly gorgeous, my friend! And I totally agree with you on cake decorating woes — though you’ve conquered it beautifully here :)

    Reply

  30. #
    30
    Oxana — April 30, 2013 @ 1:19 pm

    Thank you very much! the cake was delicious!

    Reply

  31. #
    31
    Libby — May 2, 2013 @ 6:20 pm

    OMG, this was wonderful! Care must be taken selecting the black tea. I opted for a med-bodied loose tea from PCC Market, which is probably more potent and flavorful than your run of the mill black tea. The caffeine buzz afterwards was so intense it almost overshadowed the complex flavor delight. The whole applying frosting over the blackberry jam was a complete disaster. My creation had a “blackberry marble” finish. Oh well, the home critics care more about taste than looks anyways.

    Reply

  32. #
    32
    Sylvie @ Gourmande in the Kitchen — May 3, 2013 @ 7:13 pm

    You always know how to make flavors sing, that blackberry lime curd sounds pretty amazing!

    Reply

  33. #
    33
    brandi — May 15, 2013 @ 9:44 am

    i’m pretty sure i’m the worst cake maker there is. which is why i only make them once or twice a year, only for me and the hubs, and we don’t show them to anyone :) as long as it tastes good, it’s fine with me! decorating or making even layers is not my talent.

    Reply

  34. #
    34
    Kliknij Po WięCej Informacji — May 25, 2013 @ 11:35 pm

    iemożliwia, trzeci
    zaczął się obracać, odsłaniając w Kliknij Po WięCej Informacji ów modus
    szyję. Chlaśnięcie paznokci
    przecięło tętnicę, ścięgna oraz mięśnie. Seria HK poszła nieszkodliwie w
    strop,
    pryskając odłamkami betonu, płatami tynku, Miejsce zasnuła chmura kurzu.

    . Leżąc nielegalnie, z twarzą niedaleko podłodze, Frodo otworzył oczy.

    Z tej niewygodnej
    pozycji widział ale wręcz frakcja ści.

    Reply

  35. #
    35
    The Bearfoot Baker — July 17, 2013 @ 4:07 am

    These flavors sound amazing! It is gorgeous!!

    Reply

  36. #
    36
    Reem — August 1, 2013 @ 9:40 pm

    Beautiful! !!!
    Such wonderful flavors…. N as always stunning pics :)

    Reply

  37. #
    37
    Allie — August 20, 2013 @ 9:16 am

    This cake was outstanding!! I agree w/ an above commenter that the black tea choice really makes a difference. I went w/ an English loose tea I had sitting around. The first bite of the cake was smokey then changed into sweet as I got to the jam. Great, great cake. I think the decoration was “rustic” and went well with my non-uniform fresh picked blackberries on top

    Reply

  38. #
    38
    Lexi — August 25, 2013 @ 6:42 pm

    Can these be made as cupcakes ? If so how long would I need to bake them ? Also if I leave out the lime juice will it effect the cake at all ?

    Reply

  39. #
    39
    Cintya — November 22, 2013 @ 5:56 pm

    I just made this cake for my sister’s birthday and it was wonderful!!! everybody likes it, so yuumyy

    Reply

  40. #
    40
    Sarah G — February 1, 2014 @ 11:08 am

    wow this cake looks absolutely beautiful! this will definitely be a must make for me

    Reply

  41. #
    41
    Green tea lover — February 6, 2014 @ 12:09 pm

    Omg! This looks too yummy. I so wanna try this :) I also love your photography detailing.

    Reply

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