DECADENT BLACKBERRY LIME CAKE

DECADENT BLACKBERRY LIME CAKE

DECADENT BLACKBERRY LIME CAKE INGREDIENTS

• For Vanilla Cake:1 1/2 cups (340 g) unsalted butter, softened1 1/2 cups (300g) white granulated sugar1 1/2 tsp vanilla extract6 large eggs, at room temperature1 1/2 cups (355 ml) milk, lukewarm3 cups (375g) all-purpose flour2 tbsp (8 g) baking powder1/2 tsp saltzest from 2 limesFor Lime Curd:2 whole eggs, plus 4 egg yolks1 cup (200 g) white granulated sugar2/3 cup (160 ml) fresh lime juice, strained of pulp1 tbsp cornstarch2 tbsp (30 ml) watergreen food coloring, optionalFor Frosting:1 cup blackberries1 recipe 'Berry Whipped Cream Frosting'

INSTRUCTIONS

1. Prepare the cake layers first. Preheat oven to 350F/177C. Prepare three, 8-inch cake rounds with parchment paper. In a large mixing bowl, beat together softened butter, sugar and vanilla for a few minutes until fluffy. Add the eggs, one at a time, and beat for 2 to 3 minutes until creamy and smooth. 
2. Next, pour in the milk (I recommend using warm milk).
3. In a separate bowl, combine all the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the cake batter and whisk by hand to avoid over-mixing the batter. Add the lime zest and stir again. Divide the cake batter evenly between the prepared pans and add 6 to 8 whole blackberries onto each layer. Bake in preheated oven for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the layers to cool completely, then level off the tops using a long serrated knife.
4. While the layers are baking, prepare the lime curd. In a large mixing bowl, combine the eggs, egg yolks and sugar. Whisk vigorously for 3 to 4 minutes until the mixture is light and ribbons off the whisk; a hand mixer works well here, too. Strain the freshly squeezed lime juice of pulp, then add to the mixture. In a small ramekin, combine the cornstarch and water, then add the slurry to the mix. Add a few drops of green food coloring, if desired.
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