by SippitySup
View
my 31 recipes »
SippitySup's Notes:
Expand1 pint fresh blackberries, rinsed and dried Ask a question about this ingredient
200 grams sugar Ask a question about this ingredient
2 tablespoons fresh squeezed lemon juice Ask a question about this ingredient
400 grams all-purpose flour, plus more for kneading Ask a question about this ingredient
50 grams unsalted butter, cubed and at room Ask a question about this ingredient
10 grams dry activated yeast, at room temperature Ask a question about this ingredient
milk, at room temperature Ask a question about this ingredient
1 pinch salt Ask a question about this ingredient
2 pinches baking soda Ask a question about this ingredient
1 lemon, zest and juice Ask a question about this ingredient
3 large eggs, lightly beaten Ask a question about this ingredient
vin santo Ask a question about this ingredient
barely sweetened whipped cream for garnish Ask a question about this ingredient
additional whole blackberries for garnish, optional Ask a question about this ingredient
Put the blackberries and 50 grams of sugar into a saucepan set over medium heat. Cook the mixture stirring occasionally. Once the blackberries begin to release their juice mash them with a spoon until the mixture is soft and just begins to boil. Remove from heat and press the mixture through a fine sieve or cheesecloth-lined strainer. Set aside. This sauce may be kept covered in the refrigerator for 5 days.
Ask a question about this stepPlace a large mixing bowl onto a scale. Using the tare feature, return the reading to zero. Sift in 400 grams of flour. Tare the scale to zero. Add 150 grams of sugar. Tare the scale to zero, then add 50 grams of butter.
Ask a question about this stepUsing a fork or a pastry blender work the mixture into a dry coarse sandy consistency, with the butter well distributed.
Ask a question about this stepIn a small glass or on a small plate, mix just enough milk into the yeast to form a paste. Scrape this mixture into the flour mixture, followed by salt, baking soda, lemon zest and juice. Add the eggs, stirring until just combined.
Ask a question about this stepScrape the dough onto a lightly floured surface and knead it until it become smooth and elastic. Form the dough into a ball and place it into a buttered bowl. Cover the bowl with a clean dry cloth allowing it to sit undisturbed about 4 hours.
Ask a question about this stepAt the end of the waiting period preheat the oven to 325 degrees F. Transfer the rested dough to a lightly floured surface and knead it again for a few minutes. Shape the dough into a 12" x 4" inch log, placing it onto a baking sheet. Bake in the oven about 40 minutes. Then allow the cake to cool about 30 minutes before serving. This cake really is best served warm, but it's not mandatory.
Ask a question about this stepTo serve, cut the ends of the cake, saving them for another purpose. Slice the remainder into 12 equal pieces. Pour about 1 inch of Vin Santo into a bowl large enough to accommodate 1 slice of cake laying flat. Dip each slice into the wine, turning it once to allow it soak up the wine. Repeat with the additional slices adding more wine as needed.
Ask a question about this stepLay 2 slices of cake on each of 6 plates. Drizzle a little of the blackberry sauce alongside and top with a dollop of the whipped cream and (optionally) additional whole blackberries.
Ask a question about this step
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
Lemon and blackberries - one of my favorite flavor combinations. This sounds delicious.