Lemon Ginger Cake with Blackberry Curd Filling

Lemon Ginger Cake with Blackberry Curd Filling

A zest of lemon, a pinch of ginger, and a carton of blackberries make this elegant cake a healthy choice.

Serves 12

Prep time: 2 hours.

Ingredients Preparation
Cake

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tsp ground ginger
  • 2 sticks unsalted butter
  • 2 cups sugar
  • 8 eggs
  • zest and juice of 2 lemons
  • 2 tsp pure lemon extract
Cake Steps

  1. Preheat oven to 350°.
  2. Spray two 9-inch cake pans with non-stick spray, line with parchment paper and spray again on top of paper.In a medium bowl, combine flour, baking powder, salt and ginger.
  3. Using a mixer on medium speed, cream the butter and sugar until light and fluffy, about 3 minutes.
  4. Add eggs one at a time, followed by lemon zest, lemon juice, and vanilla.
  5. Continue mixing until smooth. Reduce speed to low and slowly add flour mixture.
  6. Mix just until combined. Pour into prepared pans.
  7. Bake cakes 30 to 35 minutes, until toothpick inserted into center comes out clean.
  8. Remove from oven; cool 10 minutes on a wire rack. Loosen edges with a knife and remove from pans and gently remove parchment paper; continue cooling, until cakes are completely cool.
Blackberry Curd Filling

  • 16 oz frozen Marionberries or blackberries
  • 2 cups sugar
  • 4 large eggs
  • 4 T fresh lemon juice
  • 4 T (½ stick) unsalted butter
  • ¼ tsp salt
  • 2 T black raspberry or blackberry liqueur
Curd Steps

  1. In a medium saucepan, stir together frozen berries, sugar, eggs, lemon juice, butter and salt.
  2. Cook over medium heat until thickened and beginning to bubble around the edges, about 5 minutes.
  3. Strain blackberry curd into medium bowl; pressing on solids in strainer.
  4. When strained, mix in liqueur. Refrigerate until cold, at least 2 hours and up to one day.
Icing

  • 2 8-oz packages of cream cheese, at room temperature
  • 1½ cup unsalted butter, at room temperature
  • 5 cups powdered sugar (about 1½ lbs)
  • 2 tablespoons sour cream
  • 1 tablespoon vanilla extract
Icing Steps

  1. Place all ingredients in a mixer on medium speed and blend until smooth.
Assembly

  • 1 pint basket fresh blackberries
  • 1 cup fresh, unsprayed rose petals
Assembly Steps

  1. Cut each cake horizontally into two layers.
  2. Place 1 layer cut side down, on platter.
  3. Spread 1/3 of blackberry filling over.
  4. Repeat with 2 more cake layers and filling. Top with remaining cake layer.
  5. Spread icing on cake swirling to make elegant cake presentation.
  6. Top with fresh blackberries and rose petals.

Comments are closed.