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Because cake recipes are never too much and we can always venture into new flavors and surprise those who visit us, today I bring to share with you a recipe of a Blackberry Loaf Cake, perfect for saying goodbye to Summer and welcome Fall!
“But Alexandra, what is a loaf cake?” It’s a cake like any other, but made in bread or English cake pans, which allows you to have an elongated cake, perfect for slicing and serving more balanced doses. I’ve always liked cakes in this format, especially when it comes to a cake to chill with friends.
This shape gives the cake a more elegant look and takes it away from the more traditional place of the common round cake, making it even more appealing!
Apparently loaf cakes appeared in classical antiquity, in places as diverse as Greece and Egypt, where it is possible to find records of cakes with the appearance/shape of bread. Of course, these cakes were simple, made with common ingredients such as flour, honey and fruit.
The recipe I bring you today is of a simple loaf cake, with a simple, tender and moist dough, which combined beautifully with blackberries. On top I covered it with a flavored icing dyed with blackberries. Yes, because it is possible to color our recipes naturally, without using any artificial dye! And judging by the color of this icing, it is possible to color it in a very vibrant and appealing way!
And as I’m your friend and I want you to have the best experience ever with this cake, I suggest a very special beverage to accompany it, Warre’s 2000 Port wine, a classic vintage with notes of blackberry, black cherry, black plum, mint and dark chocolate. In addition to these flavor notes, it also has a floral aroma, particularly violets. It went so well with this blackberry loaf cake!
EASY | WITH SIMPLE INGREDIENTS | TENDER | WET | PERFECTLY SWEET | TO SHARE
This Blackberry Loaf Cake is once again a recipe that anyone can do!
Dry ingredients in one bowl, wet ingredients in another, mix the two, stir, pour into the pan, put in the oven and you’re done! It doesn’t get any simpler than this!
The pink icing is also the easiest one out there! Just mix powdered sugar with a little amount of water and a small portion of a blackberry reduction that I’m going to show you how to make and which is ready in less than 3 minutes. This reduction is then crushed with a hand blender, passed through a sieve to remove any lumps, and finally added to the water and sugar mixture. Depois é só mexer até ficar totalmente incorporada e até que toda a glacé fique de cor uniforme.
Pour the icing over the cake, decorate with fresh blackberries and voilá! Cake ready to devour!
There are no excuses not to do it at home!
FOR THE CAKE
2 cups (340g) of flour
1/2 cup (130g) of sugar
2 tsp baking powder
1 pinch of salt
150g fresh blackberries
1 cup and 1/2 (390ml) of sugar-free soy milk
1/3 cup (100ml) of oil
1 tsp vanilla essence
FOR THE ICING
150g frozen blackberries
1 cup and 1/2 (200g) powdered sugar
2 tbsp water
4 tsp full of blackberry reduction (which I explain you how to make it in the recipe)
DECORATE WITH FRESH BLACKBERRIES
FOR THE CAKE
2 cups (340g) of flour
1/2 cup (130g) of sugar
2 tsp baking powder
1 pinch of salt
150g fresh blackberries
1 cup and 1/2 (390ml) of sugar-free soy milk
1/3 cup (100ml) of oil
1 tsp vanilla essence
FOR THE ICING
150g frozen blackberries
1 cup and 1/2 (200g) powdered sugar
2 tbsp water
4 tsp full of blackberry reduction (which I explain you how to make it in the recipe)
DECORATE WITH FRESH BLACKBERRIES
1- Preheat the oven to 180 °C.
2- Place all the dry ingredients in a bowl and stir with a whisk. Add in the fresh blackberries and stir.
3- On another bowl add the soy milk and the oil and stir until homogeneous.
4- Mix the wet and dry ingredients and stir well with the spatula. Once all the ingredients are well incorporated, stop stirring to prevent the dough from resulting in a heavy cake.
5- Place the cake dough in a bread loaf pan previously lined with parchment paper, and take it to the oven for about 40 minutes, or until you stick the toothpick and it comes out completely clean.
6- Remove from the oven and let it cool down for about 5 minutes.
7- Meanwhile the cake cools, prepare the icing. Place the frozen blackberries in a small pan and heat until they become very soft and start to fall apart. Remove from the heat and use a hand blender to blend well. Then, using a sieve, sift the cream until you get a smooth, lump-free result. Reserve.
8- In a bowl, mix the powdered sugar with water and mix well until you create a paste. Add 55g of the blackberry cream made previously and mix well again until the color is uniform. What is expected is that you will get a cream that is easy to pour over the cake, but not too liquid. If it is difficult to pour, add another tablespoon of water at a time until you get the desired result. If, on the contrary, it is too liquid, add more sugar little by little.
9- When the cake is completely cold, pour the icing on top with the help of a spoon, add more fresh blackberries on top and it is ready to serve.
1- Preheat the oven to 180 °C.
2- Place all the dry ingredients in a bowl and stir with a whisk. Add in the fresh blackberries and stir.
3- On another bowl add the soy milk and the oil and stir until homogeneous.
4- Mix the wet and dry ingredients and stir well with the spatula. Once all the ingredients are well incorporated, stop stirring to prevent the dough from resulting in a heavy cake.
5- Place the cake dough in a bread loaf pan previously lined with parchment paper, and take it to the oven for about 40 minutes, or until you stick the toothpick and it comes out completely clean.
6- Remove from the oven and let it cool down for about 5 minutes.
7- Meanwhile the cake cools, prepare the icing. Place the frozen blackberries in a small pan and heat until they become very soft and start to fall apart. Remove from the heat and use a hand blender to blend well. Then, using a sieve, sift the cream until you get a smooth, lump-free result. Reserve.
8- In a bowl, mix the powdered sugar with water and mix well until you create a paste. Add 55g of the blackberry cream made previously and mix well again until the color is uniform. What is expected is that you will get a cream that is easy to pour over the cake, but not too liquid. If it is difficult to pour, add another tablespoon of water at a time until you get the desired result. If, on the contrary, it is too liquid, add more sugar little by little.
9- When the cake is completely cold, pour the icing on top with the help of a spoon, add more fresh blackberries on top and it is ready to serve.
*This recipe was supported by the School of Port.
*If you want to know more about vegan friendly Port wines: HOW TO FIND VEGAN PORT
*This recipe was supported by the School of Port.
*If you want to know more about vegan friendly Port wines: HOW TO FIND VEGAN PORT
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!