I apologize for the delay, I know it's been a while... But, as you can see, "My Cupcake Notebook" has been completely renovated! This is something that has been on my mind for some time now, and I finally could do it. Do you like it?
Today, to celebrate Autumn, I bring you a recipe with blackberrys!
It's a very light sponge cake, perfect for breakfast or a snack. I prepared it into 4 mini cake tins, but the recipe can be done in a big loaf tin, you just have to increase the oven time a little bit more.
It is a sweet sponge cake too, but the blackberries give it an acid note that contrasts perfectly with its sweetness. If you don't happen to have any blackberries at hand, feel free to use any berries that you want; raspberries or blueberries would work perfectly fine with the same recipe.
Here you have the recipe, you will be amazed at how easy it is!
Blackberry Sponge Cake
- 175 g blackberries
- 160 g sugar
- 2 eggs
- 120 ml mild olive oil
- 1 tsp vanilla extract
- 1 Tbs lemon juice
- 190 g flour
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp baking soda
- Pre-heat the oven at 175ºC (350ºF).
- Line the baking tins with baking parchment.
- In a medium bowl, beat eggs, olive oil, vanilla extract and lemon juice.
- In a bowl, sieve the flour, cinnamon, salt and baking soda.
- Add the flour mix into the batter little by little, whisk up until there are no lumps.
- Mix the blackberries with a tablespoon of flour and toss them until are well covered with it. Pour the blackberries into the batter and mix carefully with a wooden spoon.
- Pour the batter into the baking tins, up until 3/4 of their capacity.
- Bake for 35-40 minutes, test for doneness by inserting a toothpick in the center of the cake, if it comes out clean, the cake is done.
- Let the cakes sit for 10 minutes before unmolding.
I hope you liked it! Here's the recipe for you to download for free: Blackberry Sponge Cake.