Gingered Blackberry Cake with Cashew Cream

Gingered Blackberry Cake with Cashew Cream Enlarge Image
Makes:
16 servings
Prep:
35 mins
Soak:
6 hrs (cashew cream)
Stand:
30 mins
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Gingered Blackberry Cake with Cashew Cream

Ingredients
3/4
cup unsalted butter
3
eggs
2/3
cup barley flour*
1/2
teaspoon baking soda
1/2
teaspoon ground ginger
1/4
teaspoon salt
 
Dash ground nutmeg
1/2
cup packed brown sugar
1
tablespoon grated fresh ginger
1
teaspoon vanilla
1/4
cup plain fat-free Greek yogurt
2
cups fresh blackberries (about 12 ounces)
1
recipe Cashew Cream**

Directions

  1. Let the butter and the eggs stand at room temperature for 30 minutes. Preheat oven to 375 degrees F. Using additional butter and a little flour, grease and flour a 9x2-inch round cake pan. Line bottom of pan with parchment paper; butter and flour paper. In a large bowl whisk together the 1 cup all-purpose flour, the barley flour, baking soda, ground ginger, salt, and nutmeg.
  2. In a large mixing bowl beat the 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar and brown sugar; beat for 2 to 3 minutes or until light and fluffy. With the mixer on low speed, add eggs, one at a time, beating well after each addition. Add fresh ginger, lemon peel, and vanilla, beating until combined. Add half of the flour mixture; beat just until combined. Add yogurt; beat until combined. Add the remaining flour mixture; beat just until combined.
  3. Spread batter into the prepared baking pan and smooth top with a knife. Sprinkle blackberries over the top and lightly press into the batter so they're slightly sunken.
  4. Bake about 40 minutes or until a wooden toothpick inserted into center comes out clean. Cool cake in pan on a wire rack about 2 hours or until completely cool. Run a knife around the edge; carefully remove cake from pan. Remove parchment paper and discard. Sprinkle cake with powdered sugar. Serve with Cashew Cream.

From the Test Kitchen

*Tip:

If you can't find barley flour, substitute whole wheat pastry flour.

**Tip:

Cashew cream is a nondairy substitute for whipped cream. Its deep, nutty flavor is also delicious on pancakes, waffles, and fresh fruit.

Cashew Cream

Ingredients

1 1/2
cups raw, unsalted cashews
2/3
cup water
2
tablespoons honey
1
tablespoon coconut oil
1
teaspoon vanilla
1/4
teaspoon salt

Directions

  1. In a medium bowl, cover cashews with water and soak for 6 hours or overnight.
  2. Drain cashews, discarding soaking water. In a food processor or blender, combine cashews, the 2/3 cup water, the honey, coconut oil, vanilla, and salt. Process 1 minute at high speed or until completely smooth, stopping to scrape down the sides if necessary. Taste and add more honey if desired. Serve immediately or refrigerate for up to 5 days.

Nutrition Facts

(Gingered Blackberry Cake with Cashew Cream)
    Per serving:
  • 306 kcal cal.,
  • 18 g fat
  • (8 g sat. fat,
  • 2 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 58 mg chol.,
  • 134 mg sodium,
  • 33 g carb.,
  • 3 g fiber,
  • 18 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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