Blackberry yeast cake – a sweet and sour delicacy!
This blackberry yeast cake with crumble is an excellent suggestion for foragers. Pick your own blackberries and you are almost halfway through the procedure! If there are no blackberries the cake can be made with plums, strawberries, blueberries, apples or any other fruit that comes to your mind. Check it out.
The procedure
In a large mixing bowl add the following:
- Sour 350g plain flour, 6g dried yeast,
- Bitter a pinch of turmeric,
- Sweet 250ml of lukewarm milk, 3 tablespoons of oil, 2 eggs, 3 tablespoons of sugar, 1 teaspoon of vanilla extract (optional),
- Pungent a pinch of ground ginger,
- Salty 1/2 teaspoon of fine salt.
Stir all the ingredients with a wooden spoon until they all combine. Sprinkle the dough with a little bit of flour and knead it for 1-2 minutes. Cover the bowl with a kitchen towel and set aside to rise for about 1 hour. The dough should double in size and be bubbly like in the photo below.
Sprinkle the dough with some flour and knead it again for 2-3 minutes. Transfer the dough into a baking tray of 25cm x 40cm or two smaller ones. I used two baking trays of 12cm x 22cm.
Set aside to rise for about 30-40 minutes.
To make the crumble
In a medium-sized mixing bowl add:
50g Flour, 20g sugar, 30g cold butter. With your fingers squeeze and rub the butter together with sugar and flour until they combine and form lumps.
Arrange 2 handfuls of blackberries on top of the dough and sprinkle them with the crumble.
Bake in a preheated oven to 180℃ for 40-45 minutes.
Remove from the oven end let it cool completely before slicing.
The blackberry yeast cake with crumble goes perfectly with Dalgona coffee, turmeric latte or orange nad ginger tea.
For other cake ideas see pound cake, yoghurt flan, vanilla cheesecake, apple sponge or rhubarb tart.
