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.
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.
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 Lime Curd & Honey Whipped Cream
- 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
- 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:
- 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.
- Combine milk, lime juice, and lime zest in a cup or bowl with a pour spout; set aside.
- Place sugar and eggs in separate bowl and whisk until combined. Slowly pour olive oil into egg mixture while continually whisking until combined.
- 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.
- 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:
- 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.
- Push mixture through a fine mesh strainer and disgard any solids and seeds.
To make Honey Whipped Cream
- In a shallow bowl sprinkle gelatin over cold water. Let stand until gelatin has bloomed; mixture will become solid
- 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.
- Place heavy cream in a chilled bowl and on medium-high speed beat until thick.
- Turn off mixer and add in honey and beat until combined.
- Slowly add gelatin mixture while beating cream. Beat until stiff peaks form.
- Place a dab of frosting on a cake board. Place one cake layer down on dollop to hold it in place.
- Evenly spread blackberry lime jam on top and toward edge of cake, then layer honey whipped cream on top of blackberry lime curd.
- Place and gently press second cake layer on top and repeat step 2.
- **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.)
- 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.