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Blackberry Cake with Cream Cheese Frosting
Ingredients
  • 7 ounces fresh blackberries (about 1 ¼ cups; 200g), firm and tart
  • 4 ounces unsalted butter (about 8 tablespoons; 110g), softened to about 60°F (16°C)
  • 5 ¼ ounces sugar (about ¾ cup; 145g)
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • ⅛ teaspoon ground cinnamon
  • 2 ounces egg whites (about ¼ cup; 55g), brought to about 70°F (21°C)
  • 5 ½ ounces bleached cake flour (about 1 ¼ cups, spooned; 155g), such as Swans Down, sifted (see note)
  • subheading: To Serve:
  • 1 batch Cream Cheese Frosting
  • Additional blackberries, to garnish
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