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Gingered Blackberry Cake with Cashew Cream

Makes: 16 servings
Prep 35 mins Soak 6 hrs  (cashew cream) Stand 30 mins Bake 375°F 40 mins Cool 2 hrs
Gingered Blackberry Cake with Cashew Cream
  • 3/4  cup  unsalted butter
  • 3  eggs
  • 1  cup  all-purpose flour
  • 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  granulated sugar
  • 1/2  cup  packed brown sugar
  • 1  tablespoon  grated fresh ginger
  • 1  tablespoon  finely shredded lemon peel
  • 1  teaspoon  vanilla
  • 1/4  cup  plain fat-free Greek yogurt
  • 2  cups  fresh blackberries (about 12 ounces)
  •  Powdered sugar
  • 1  recipe  Cashew Cream**

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

Yield: a scant 2 cups
Stand 6 hrs to 24 hrs
  • 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

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)
  • Servings Per Recipe 16,
  • cal. (kcal) 306,
  • Fat, total (g) 18,
  • chol. (mg) 58,
  • sat. fat (g) 8,
  • carb. (g) 33,
  • Monounsaturated fat (g) 6,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 3,
  • sugar (g) 18,
  • pro. (g) 6,
  • vit. A (IU) 340,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 134,
  • Potassium (mg) 178,
  • calcium (mg) 30,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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