• This is my son’s birthday cake for his 4. birthday and he wished ‘dinosaurs’ world’. I did not want to use sugar fondant on the top and for decorations because it is very sweet product and without any nutrition values. I made all decorations of shortbread cookies and small angular shaped candies which pretend to be ‘stones’. I baked dinosaurs and bones shaped cookies to create the Jurassic scene and added some real plants which emphasise the prehistoric mood. The cake is a classic chocolate sponge frosted with mascarpone based frosting. Three layers of very chocolate-y (and very dark) sponge are layered with yummy blackberry frosting. The sponge is tasty, moist and velvety. The frosting is light, fruit-y and fresh. The chocolate blackberry combo is one of my favourite flavour pairs and is really yummy. Enjoy!

     

    3 sandwich pans ø 8 inch

     

    Sponges ingredients:

    • 2 cups all purpose flour
    • ¾ cup cocoa* powder
    • ½ teaspoon baking soda
    • 2 teaspoons baking powder
    • ¾ teaspoon salt
    • 115 ml plant oil
    • 1 cup sugar
    • ½ cup brown sugar
    • 1 egg yolk
    • 2 eggs
    • 1 ½ teaspoons vanilla extract
    • ½ teaspoon almond extract
    • ¾  cup sour cream
    • ¾ cup strong brewed coffee (hot)

    Frosting:

    • 1 cup whipping cream
    • 500 g mascarpone cheese
    • 350 g blackberries (fresh or frozen)
    • 9 tablespoons icing sugar

    Cookies:

    • ½  cup softened butter
    • 5 tablespoons icing sugar
    • 1 egg
    • 1 teaspoons vanilla extract
    • 1 ½ cups + 1 tablespoon flour

     Decorations:

    • 20-30 pcs small angular shaped truffles or candies
    • small pieces of real shrubs

     * I used very dark (alkalized) cocoa powder. You may use ordinary baking cocoa powder – the colour of sponge will be yet brown not black and the taste will be less bitter.

     

    Cookies (you may bake them day or two ahead and store in an airtight container): in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and vanilla, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

    Preheat the oven to 350°F.

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle pan. Cut out  with cookie cutter dinosaurs and bones. Place them on a lined baking tray and bake for 10-15 minutes (small shapes shorter, bigger shapes longer) until golden beige with darker edges. Cool after baking.

    Chocolate cake: preheat oven to 350 °F. Grease and line pans.

    In the bowl of a stand mixer fitted with the paddle attachment beat oil and both sugars until light and fluffy. Add eggs and egg yolk  – one at a time and beat well after each addition. With last yolk add vanilla and almond extract.. In a separated bowl mix together flour, cocoa powder, soda, baking powder and salt. Add flour mixture to oil mixture in three batches alternate with sour cream, starting and ending with flour. When all ingredients are well incorporated add hot brewed coffee and mix shortly just until incorporated. Divide dough evenly among prepared pans. Bake for 25-28 minutes (until a tooth pick inserted in to the center comes out clean). Leave cakes for 10 minutes in pans then transfer onto a wire rack to cool completely.  

    Frosting: blend blackberries until puree. If they are frozen heat in a saucepan for few minutes until soft. Drain before blending. Whip the cream until stiff. Beat in mascarpone cheese with icing sugar. Add blackberry puree, mix until combined.

    Place the first sponge on a serving plate. Spread over 1/3 mascarpone frosting. Cover with second sponge and repeat spreading. Cover with third sponge. Spread the rest of mascarpone frosting over the top and sides of the cake. Place into the fridge to set.

    Before serving make decorations: cover the sides with cookie bones (the frosting will glue them). Add some ‘stones’. On the top arrange knolls and walles of ‘stones’ i place dinosaurs in between. Add a little plants.

     

     

     

    Category: Layered.

    Tags: blackberry, chocolate, cocoa, mascarpone.

  • Three-layer cake layered with blackberry jam and light cream. The cake is clearly coconut slightly spiced with cardamom and lemon grass filled with persimmon pieces. It is moist in texture and aromatic in taste but still light and delicate. Each sponge is spread with thin layer of blackberry jam and thicker layer of mascarpone cream. The cake is full of flavours which harmonize ideal and complete each other. Everything is here on its place and nothing is too much or too less. Enjoy!

     

    3 x sandwich pan ø 7 inch

     

    Sponges:

    • ½ cup butter
    • 1 ½ cup sugar
    • ½ cup melted coconut oil
    • 4 large eggs
    • 1 teaspoon coconut extract
    • 3 ¼ cups all purpose flour
    • 1 cup shredded coconut
    • 1 ½ teaspoons baking powder
    • 1 ½ teaspoon baking soda
    • 1 teaspoon ground lemon grass
    • 1 teaspoon ground cardamom
    • 1 teaspoon salt
    • 1 cup coconut milk
    • 4 persimmon fruits chopped in small pieces

     

    • ½ cup blackberry jam (homemade or store bought)

    Mascarpone cream:

    • 500 g mascarpone cheese
    • 1 cup whipping cream
    • 1 teaspoon lemon zest
    • 8 tablespoons icing sugar

    Decoration:

    • 1 persimmon fruit chopped in small pieces
    • 10 fresh blackberries
    • 3 tablespoons shredded coconut (toasted)

     

     

    Preheat oven to 350 °F. Grease and line pans.

    Sponge: in the bowl of a stand mixer fitted with the paddle attachment beat butter, oil and sugar until light and fluffy. Add eggs – one at a time and beat well after each addition. With last egg add coconut extract. In a separated bowl mix together flour, shredded coconut, spices, baking powder, soda and salt. Add flour mixture to butter mixture in three batches alternate with coconut milk, starting and ending with flour. When all ingredients are well incorporated add persimmon pieces and mix with a rubber spatula. Divide dough evenly among prepared pans. Bake for 25-30 minutes (until a tooth pick inserted in to the center comes out clean). Leave cakes for 10 minutes in pans then transfer onto a wire rack to cool completely.

    Cream: Beat whipping cream and sugar until stiff. Add lemon zest and mascarpone cheese and mix until incorporated.

    Place the first sponge on a serving plate. Spread with thin layer of blackberry jam. Spread over ¼ mascarpone cream. Cover with second sponge and repeat spreading. Cover with third sponge. Spread remaining cream over the top and sides of the cake.  Decorate the top with persimmon pieces and blackberries. Spread with toasted shredded coconut.

     

     


     

     

    Category: Layered.

    Tags:blackberry, cardamom, coconut, mascarpone, persimmon.

  • This is a tart filled with coconut flavoured mascarpone cheese. Shortbread base is blind baked and filled with cold filling. Mascarpone cream is very fluffy and reminds creamy icecream especially that it could be served frozen. The coconut flavour is multiplied by coconut milk, shredded coconut and coconut extract. Between pastry and mascarpone cream is a thin layer of chocolate ganache with blackberries. Sweet and nutty coconut taste harmonizes perfectly with bitter chocolate and bitter – sweet blackberry. Enjoy!

     

    1 tart ø 10 inch

     

    Ingredients for the base:

    • ½  cup softened butter
    • 5 tablespoons icing sugar
    • 1 egg
    • 1 ½ cups + 1 tablespoon flour

    Filling:

    • 300 g condensed milk (sweetened)
    • 250 g mascarpone cheese
    • ½ cup coconut milk (thick part only)
    • ¾ cup whipping cream
    • 1 teaspoon coconut extract
    • ¾ cup shredded coconut

    Ganache:

    • 100 g dark chocolate
    • 100 ml whipping cream
    • 150 g blackberries

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

    Preheat the oven to 350°F.

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle pan size. Fill pan with prepared pastry and press to place properly. Place the parchment paper over the base and scatter ceramic balls, raw bean or peas. Bake the base for 15 minutes then remove the paper and weight and bake for further 12 minutes until golden beige. Cool after baking.

    Make ganache: heat the cream until almost boiling. Remove from the stove and add the chocolate broken into pieces. Let it stand for 3 minutes then mix until combined. Cool slightly. Pour the ganache over the cooled pastry base. Arrange blackberries on the ganache putting them only around the circumference. Place the tart to the freezer for 10 minutes.

    Make filling: in a bowl of electric mixer beat mascarpone cheese, condensed milk and coconut milk until fluffy (about 3 minutes). In a separated bowl beat whipping cream with coconut extract until stiff peaks. Gradually stir whipped cream in mascarpone mixture still beating. Fold in shredded coconut and mix with rubber spatula. Place the mascarpone cream over the chocolate ganache and form a knoll. Place to the freezer for at least 4 hours or overnight. Remove from the freezer 15-20 before serving. Sprinkle with roasted shredded coconut.


     

    Category: Pastries/tarts.

    Tags: blackberry, chocolate, coconut, coconut milk, mascarpone.

  • As all kind of muffins these one are simple and quick in preparing. And I can add: yummy, moist, soft and subtly smell of garden. I used partially lilac sugar made of lilac flowers covered with sugar in a jar and set aside for few days. You can easily omit it and just add the whole amount of ‘normal’ sugar. Dark cocoa (Dutch processed, alkalized) gives black colour and this distinctively sophisticated taste. Do not replace it with ordinary baking cocoa. Blackberries match perfectly other ingredients and enrich the whole flavour composition. Enjoy!

     

    12 – hole muffin pan

     

    Ingredients:

    • ½ cup butter, soften
    • ½  cup minus 2 tablespoon (80 g) sugar
    • ¼ cup minus 1 tablespoon (40 g) lilac sugar*
    • 1 egg
    • 300 g sour cream (naturally soured)
    • 1 ½ cups flour
    • 1 tablespoon corn starch
    • 3 tablespoons dark cocoa
    • 2½ teaspoon baking powder
    • ½ teaspoon soda
    • pinch of salt
    • 150 g blackberries (fresh or frozen)

     Icing:

    • 2/3 cup (100 g) icing sugar
    • 2-3 tablespoons whipping cream
    • 1 tablespoon blue- or blackberry juice

     

     

    Line 12 – hole standard muffin pan. Preheat oven to 350°F.

    In a bowl of a stand mixer beat butter and sugar until light and fluffy. Add egg and sour cream beating until combined. In a separated bowl mix flour, corn starch, cocoa, baking powder and salt. Mix dry ingredients into wet ingredients. Beat short, until just incorporated. Fill each pan hole to the ¾ of capacity. Top with few blackberries and press them lightly down. Bake for 25 minutes (until the wooden skewer inserted into the centre comes out clean). Leave in the pan for few minutes then transfer onto a wire rack to cool completely.  

    Make icing: beat cream with icing sugar and juice until smooth, thick but still liquid. Pour over the cooled muffins and decorate with lilac flowers.

    *Lilac flowers covered with sugar in a jar and set aside for few days. Lilac is edible.


     

    Category: Cupcakes and muffins.

    Tags:blackberry, cocoa.

  • Traditional Japanese green tea Matcha is more and more popular in baking. It is easy to use as powdered and gives distinct and nice tea flavour. Cakes are tasty and beautiful green. In this recipe the sponge is very light but still moist and smells and tastes like tea garden. The combination of tea and lemon is old but still immaculate and fresh blackberries match them perfectly with their subtle sweetness. Enjoy!

     

    round pan 8 inch

     

     Ingredients:

    • 2 tablespoon unsalted butter, melted
    • 6 tablespoon cake flour
    • 1 tablespoon cornflour
    • 2 tablespoon matcha green tea powder
    • 2 tablespoon milk
    • 4 eggs, separated
    • 5-6 tablespoon golden caster sugar

     Lemon frosting:

    • grated zest and juice of 1 lemon
    • ¼ cup (50 g) golden caster sugar
    • 100 g (3.5 oz) white chocolate, chopped
    • 125 g cream cheese
    • ½ cup (80 g) icing sugar

     

    • fresh blackberries

     

     

    Preheat oven to 350 °F (180°C) and line a baking pan with parchment.

    In a small bowl mix together flour, cornflour and matcha powder. In a bowl of a stand mixer whisk the eggs whites to stiff peaks, adding the sugar a little at a time. Add the egg yolks, one at time, beating well after each addition. Using a rubber spatula fold in the flour mixture until combined, then add the melted butter with milk. Pour the sponge mixture into the prepared pan and bake for 20 minutes, until a skewer inserted into a centre comes out clean. Cool for 1 hour in pan, than transfer onto a wire rack.

    Frosting: pour the lemon juice, lemon zest and sugar in a saucepan and bring to the boil, stirring until sugar has dissolved. Remove from the heat and mix in the white chocolate, stirring until melted. Set aside to cool. In a bowl of a stand mixer beat cream cheese and icing sugar until pale and fluffy. Mix in the cooled chocolate mixture and beat for a further 1-2 minutes. Place the frosting in a piping bag fitted with large plain tip. Place the matcha sponge on a plate, pipe the frosting over the top and decorate with fresh blackberries.

     

     

     

    The recipe comes from 'Eric Lanlard's Afternoon Tea' but frosting is modified by me.

    Category: Tea and bundt cakes.

    Tags: blackberry, lemon, matcha.

  • The idea for this recipe cames suddenly and spontanously because I had some leftovers from my other bakes. Shortbread base is very easy to roll and form and won’t cause you too much effort. The filling is light, subtle and really creamy. I am usually a big fan of dark chocolate but here the milk one works perfectly. On the top seasonal fruits of your choice but I highly recommend the pairing of chocolate and blackberries. And strawberries… strawberries suit everywhere. Enjoy!

     

    8 x round mini tart pan 4 inch

     

     Ingredients:

    • ½ cup butter, softened
    • ¼ cup icing sugar
    • 1 egg
    • 1 ½ all purpose flour

     Filling:

    • 200 ml milk
    • 100 ml whipping cream
    • 100 g milk chocolate, chopped
    • 2 egg yolks
    • 5 tablespoons granulated sugar
    • 4 tablespoons corn starch

     Topping:

    • fresh strawberries
    • fresh blackberries
    • freeze-dried strawberries
    • icing sugar

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball. The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 2 hours.

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle. Cut off circles slightly bigger than your pans. Fill pans with prepared pastry pieces and place in the fridge.

    Preheat oven to 350°F.

    Make filling: place the milk, cream and chocolate in a small sauce pan and heat until chocolate is melted. Mix to the smooth and plain consistency. In a medium bowl mix together (with a spoon) egg yolks, sugar and corn starch until lightly fluffy. Pour over the chocolate-cream milk stirring continuously. Remove raw pastry pans from the fridge and fill them with prepared filling (which is very liquid) just to the top. Bake for 35 minutes (or slightly longer) until the filling is set on the whole surface. Remove from the oven, cool.

    Slice strawberries and blackberries. Ground or finely chop freeze-dried strawberries. Top half of tartlets with blackberries and strawberry powder. Decorate the second half with strawberries and icing sugar.


     

    Category: Pastries/tarts.

    Tags: Blackberry, chocolate, strawberry.

  • No bake cheesecake, needs to spend overnight in the fridge. Perfect, light dessert for Summer time. Very delicate, foamy like clouds, you may eat it without compunction. Filled with fruits with cream cheese and yoghurt. Very pretty in its triple purple colour and yummy and triple tasty. I made it in silicon rose shaped mould but you may also use just round mould. Enjoy! !

     

    You have to make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

    silicon rose shaped mould about 9 inch

     

     Ingredients:

    • 500 g cream cheese
    • 20 tablespoons (about 300 g) natural Greek yoghurt
    • 300 ml whipping cream
    • 1 tablespoon lemon juice
    • 1 tablespoon lemon zest
    • 1 cup blackberries (fresh or frozen)
    • 1 ½ cups blueberries (fresh or frozen)
    • 20 tablespoons icing sugar
    • 8 tablespoons gelatine

     

    If using frozen fruits heat them in a saucepan until thawed. Blend in a blender (separately blue- and blackberries). Fresh fruit just blend (separately).

    Place 2 tablespoons of gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to swell.

    In a bowl of electric mixer place 4 tablespoons yoghurt, 1/3 cream cheese and 6 tablespoons icing sugar and mix together. Add lemon juice and zest. Soften gelatine heat gently in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of cheese mixture, mix well. If the gelatine is smooth and all ingredients are well combined pour it in over the bowl of cheese mixture and mix shortly with electric mixer. In a separated bowl mix 100 ml whipping cream until stiff. Gently add the whipped cream to cheese mixture and mix with rubber spatula. Pour cheese-cream mixture to the mould and chill in the fridge.

    Place 3 tablespoons of gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to swell.

    In a bowl of electric mixer place 8 tablespoons yoghurt, 1/3 cream cheese and 8 tablespoons icing sugar and mix together. Add blackberry puree, mix.  Soften gelatine heat gently in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of blackberry-cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of blackberry-cheese mixture, mix well. If the gelatine is smooth and all ingredients are well combined pour it in over the bowl of cheese mixture and mix shortly with electric mixer. In a separated bowl mix 100 ml whipping cream until stiff. Gently add the whipped cream to cheese mixture and mix with rubber spatula. Pour the mixture to the mould over the lemon mixture and place the mould in the fridge.

    Place 3 tablespoons of gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to swell.

    In a bowl of electric mixer place 8 tablespoons yoghurt, 1/3 cream cheese and 6 tablespoons icing sugar and mix together. Add blueberry puree, mix.  Soften gelatine heat gently in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of blueberry-cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of blueberry-cheese mixture, mix well. If the gelatine is smooth and all ingredients are well combined pour it in over the bowl of cheese mixture and mix shortly with electric mixer. In a separated bowl mix 100 ml whipping cream until stiff. Gently add the whipped cream to cheese mixture and mix with rubber spatula. Pour the mixture to the mould over the blackberry mixture and place the mould in the fridge for overnight.

    Note: the amount of sugar provided is an instance. You can try all mixtures in any time of preparing and add more/less sugar depending on your taste. Sweetness in dessert is less detectable if chilled or frozen.

    The next day place chilled cheesecake on the plate (blueberry part as a bottom) and carefully remove the mould. Decorate with/or blue- and blackberries.

     

     

     Category: No-bake cakes.

    Tags: blackberry, blueberry, lemon, yoghurt.

  • Let me introduce the recipe for very tasty dessert in which all ingredients are very well composed and bring perfect flavour. The base is meringue like cake consists not only of egg whites and sugar but enriched by pistachios, white chocolate and vanilla wafers. This dessert is some kind of crunchy pistachio foam. The top covered with whipped cream, sliced peaches and blackberries will lead you direct to the heaven. Enjoy!

     

    4 x ø 4.5 inch or 1 x ø 10 inch

     

     Ingredients:

    • 100 g pistachios
    • 4 egg whites
    • ¾ cup (150 g) superfine sugar
    • 100 g white chocolate, chopped
    • 100 g vanilla wafers

     Frosting:

    • 200 ml whipping cream
    • 3 tablespoons icing sugar
    • halved, peeled peaches (fresh or canned)
    • blackberries

     

    Preheat oven to 325°F (160°C). Grease and line base and sides of pan/s.

    Beat egg whites and ¼ cup sugar with an electric mixer until firm peaks form. Add remaining sugar and beat on high speed for 8 minutes until dissolved. Chop finely pistachios and chocolate in food processor. Crumb wafers with hands into fine pieces. Stir pistachios along with chocolate and wafers into egg whites foam. Mix gently with rubber spatula. Spoon mixture into pan/s. Bake for 40 minutes. Cool completely in pan.

    Make topping: beat cream and icing sugar a with an electric mixer until stiff peaks form.

    Remove cake from pan, transfer to a serving plate. Spread the top with whipped cream.  Finish with peaches and blackberries. Sprinkle with pistachio crumbles.


     

    Category: Meringues/macarons.

    Tags: blackberry, chocolate, peach, pistachio.

  • This is one recipe for two bundtcakes: lemon with raspberries and orange with blackberries however you may choose your favourite one and bake one bigger cake. I could not decide between them because both are very yummy. The texture is moist, fluffy and full of fruits. Tangy notes very correspond well with berries creating delicate and flavorous combos. I suppose they will work also with red- and/or blackcurrants. Enjoy!

     

    two small bundtcake pans about 0.8-1 l

     

     Ingredients:

    • ½ cup butter
    • 1 cup sugar
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • ½  tablespoon orange zest
    • ½  tablespoon lemon zest
    • 1 ¼ cup all purpose or cake flour
    • 1 ½ teaspoon baking powder
    • ¼  teaspoon baking soda
    • ¼  teaspoon salt
    • 1 ½ tablespoons orange juice (freshly pressed)
    • 1 ½ tablespoons lemon juice (freshly pressed)
    • 130 ml natural plain yoghurt
    • 10-12 raspberries
    • 10-12 blackberries

    Icing:

    • ½ cup icing sugar
    • 1 ½ tablespoon orange juice (freshly pressed)
    • 1 ½ tablespoon lemon juice (freshly pressed)

     

    Preheat oven to 350°F (180°C). Grease pans and dust with flour.

    In the bowl of an electric mixer beat butter and sugar until light and fluffy. Add eggs (one at the time) and mix together. With the last egg add vanilla extract. If the mixture looks curdled do not be worried about. In another bowl mix together flour, baking powder, soda and salt. Add the flour mixture to the butter mixture in three batches alternate with yoghurt. Mix until all ingredients well incorporated. Divide the mixture in half. Add to the first half orange zest and orange juice. Add to the second half lemon zest and lemon juice. Spoon the orange dough into the first pan, the lemon into second. Place on the top of orange mixture 6-7 blackberries and press them lightly with the hand to cover a little with the dough. Place on the top of lemon mixture 6-7 raspberries and press them lightly with the hand to cover a little with the dough. Bake for 40-45 minutes (until the wooden skewer inserted into center comes out clean). Remove from the oven, leave in pans for 1 hour then transfer to a wire rack.

    Make icing: mix one half of the icing sugar with orange juice until smooth mixture. Make the same with the second half with lemon juice. Pour each icing over the top of correct cake and decorate with remaining fruits.


     

    Category: Fruit cakes.

    Tags: blackberry, lemon,orange, raspberry, yoghurt.

  • Bundtcake in fully vegan version. Banana taste is intensive and clear. Cake structure is moist and fluffy at the same time what let the cake stay fresh for few days. Freeze dried blueberries in icing and fresh blackberries on the top revive the banana flavour by giving sour – zesty accents. The cake is very simple, tasty and delicate and at the same time original and surprising with its flavour composition. Of simple ingredients it became ordinary – extraordinary treat. Enjoy!

     

    10 cups bundtcake pan

     

     Ingredients:

    • ¾ cup coconut oil
    • 1 ½ cups raw cane sugar
    • 2 large bananas
    • 1 teaspoon vanilla extract
    • 2 cups spelt flour
    • 1 ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 250 ml coconut milk (thick part only from a can refrigerated overnight)

    Icing:

    • 3 tablespoons freeze dried blueberry powder
    • 2-3 teaspoons water
    • 150 g fresh blackberries

     

    Grease with coconut oil and dust with flour baking pan.

    In the bowl of a stand mixer fitted with the paddle attachment beat oil and sugar at medium speed until fluffy. Peel and mash bananas with the fork to very fine puree. Add them along with vanilla extract oil – sugar mixture. In a medium bowl, whisk together flour, salt, soda and baking powder. Gradually add flour mixture to oil mixture alternately with coconut milk, beginning and ending with flour mixture, beating just until combined after each addition. Pour cake mixture into prepared pan. Bake at 350°F for 1 hour (or a little longer, until a wooden pick inserted in center comes out clean). Once is baked let cool completely in pan then remove from the pan and transfer onto a wire rack.

    Icing: whisk together blueberry powder and water until smooth and liquid mixture. Drizzle over cooled cake. Decorate with fresh blackberries.


     

    Category: Tea- and bundt-cakes.

    Tags: banana, blackberry, blueberry, vegan.