Black Tea Cake With Blackberry Lime Jam and Honey Whipped Cream

Rochelle

subheading: For the blackberry jam:

3 ½ cups fresh or frozen blackberries

3 tablespoons freshly squeezed lime juice

½ cup granulated sugar

1 tablespoon plus 1 teaspoon cornstarch

subheading: For the cake:

2 tablespoons black tea leaves

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ cup whole milk

2 tablespoons lime zest

½ cup freshly squeezed lime juice

1¾ cups granulated sugar

3 large eggs, at room temperature

1 cup extra-virgin olive oil

subheading: For the honey whipped cream:

4 teaspoons chilled water

1 teaspoon unflavored gelatin

1 cup heavy whipping cream

¼ cup honey

To make the blackberry jam: In a blender or food processor, blend together the blackberries, lime juice, sugar and cornstarch until completely smooth. Transfer the puree to a medium saucepan. Cook over medium heat, stirring, until boiling. Remove from the heat and set aside to cool completely.

Heat the oven to 350 degrees. Line two 8-inch round baking pans with parchment paper and set aside.

To make the cake: In a spice or coffee grinder, blend the tea leaves to a fine powder. In a large bowl, combine the tea, flour, baking powder and baking soda. Set aside. In a medium bowl, whisk together the milk and the lime zest and juice. Set aside.

In a large bowl, using an electric mixer on high speed, beat the sugar and eggs until light and fluffy, 3 to 5 minutes. Slowly pour the olive oil into the egg mixture, continuing to beat until emulsified, 3 to 5 minutes. Beating on low speed, starting and ending with the flour mixture, alternate adding the flour mixture and milk mixture in 3 additions.

Divide the batter equally between the prepared pans and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and transfer the pans to a wire rack to cool completely.

When ready to assemble the cake, make the honey whipped cream. Place the chilled water in a shallow, microwave-safe bowl and sprinkle the gelatin evenly over the top. Let the mixture stand for about 5 minutes, or until the gelatin blooms and the mixture is solid.

Place the bowl in a microwave and heat on low for 10 seconds, or until the mixture reaches a syruplike consistency.

In a large bowl, using an electric mixer on medium speed, whip the cream until thick, 2 to 3 minutes. With the mixer on its lowest setting, add the honey and beat until combined, about 1 minute, then slowly add the gelatin mixture and mix until soft peaks form, 1 to 2 minutes.

Assemble the cake by placing one of the cake layers on a serving platter. Top with half of the blackberry jam and spread it evenly over the cake. Layer with half of the honey whipped cream and spread evenly. Repeat with the second cake layer and top with the remaining jam and most of the honey whipped cream. Finish with a very thin layer of the remaining honey whipped cream for a smooth and polished naked cake appearance.

From “Baker’s Royale: 75 Twists on All Your Favorite Sweets” by Naomi Robinson

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