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 the goods

 4oz butter

1/4 cup canola oil

1 1/3 cup dk brown sugar

zest 1 lemon

1 cup blackberries

1 cup raspberries

1 cup blueberries

3 eggs

1 cup buttermilk

2 cups self raising flour

(optional 2 tspns icing sugar, 2 tspns cornstarch)

frosting:

8 oz softened cream cheese

3 oz butter

3 cups icing sugar

orange or lemon juice (optional)

you will need:

  • loaf cake pan
  • food processor

 

very berry & brown sugar cake

This creation was a celebration of the amazing berries that are everywhere here in California at the moment. An easy, all in the food processor affair topped with a mountain of cream cheese frosting.

get out your food processor
add 4oz soft (not melted) butter,
1/4 cup canola/ vegetable oil
1 1/3 cup dk brown sugar
zest 1 lemon

pulse

add 3 eggs
1 cup buttermilk

pulse

add 2 cups SR flour

pulse

pour into a large loaf pan which has been greased and lined.

in a bowl, mix
1 cup blueberries
1 cup blackberries
1 cup raspberries

(optional step; helps keep berries from sinking to bottom)
mix 2 tspns icing sugar with 2 tspns cornstarch and spinkle over the berries...toss them lightly to coat, then scatter the berries over the top of the cake.

pop into an oven (pre-heated to 375f), give it 10 mins, knock the heat down to 350f, then cook another 40 mins.

This is a dense, moist cake and the weight of the fruit will sink it slightly in the middle, but it looks gorgeous with all the colour. You will have to trust your touch when checking 'doneness' as a cake tester will not come out clean with all that fruit juice.

I made the frosting by putting about 8oz of cream cheese, some orange and lemon zest, about 3 oz soft butter and about 3 cups of icing sugar in the food processor. You can add some orange or lemon juice to it as well. The icing was a little soft, so I popped it into the freezer for about 5 mins before pouring it over the cake.
the reason I use butter and oil is that the butter gives flavour, the oil keeps things nice and moist.

 

 

 

 

 

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