Sorry it has been over a week since my last post! Traveling makes it difficult to find a kitchen to cook, but I hope to be able to make more food this week while I am at my parent's house. Last week I was in Missoula, Montana visiting Jeremy's family. We had a wonderful time, and even got to see herd of buffalo up close! It was pretty amazing. I didn't cook much, but I did make a cake for Jeremy's parents' 25th anniversary. I wanted to do marionberry frosting because we were in the northwest and marionberries are the big berry of Oregon. They're a type of blackberry, so any sort of blackberry can work as a substitution for marionberries. I thought a light lemon flavor would go well with the berries, so I put just a teeny bit of lemon juice and grated lemon zest into the cake. The frosting came out really fluffy, and the cake was nice and airy too, very moist and sponge-y. I just really loved the textures of this cake, so whipped and lovely! And the flavors were delicious together.
Ingredients:
Lightly Lemon Cake
4 Egg Whites and 1 Whole Egg
2 and 3/4 Cups Cake Flour
1 and 2/3 Cups Sugar
1 Cup Milk
3/4 Cup Butter, softened
3/4 Cup Fresh Marionberries, for garnish
2 Tablespoons Honey
1 Tablespoon Baking Powder
2 Teaspoons Vanilla Extract
1/2 Teaspoon Lemon Juice
1/2 Teaspoon Lemon Zest, finely grated
Marionberry Frosting
3 Cups Powdered Sugar
1 and 1/2 Cups Unsalted Butter
1/2 Cup Plus 2 Tablespoons Granulated Sugar
3 Tablespoons Crushed Marionberries
5 Teaspoons Water
3/4 Teaspoon Cream of Tartar
1/4 Teaspoon Salt
Preheat the oven to 350 degrees Fahrenheit and grease two 9-inch cake pans. Set them aside. To make the cake, mix together all of the cake's dry ingredients in an electric mixer. Add the butter and blend until the mixture becomes soft and crumbly and looks kind of like wet sand.
Add the egg whites, one at a time, blending well after each addition. Add the whole egg and mix well. In a separate, medium-sized bowl, whisk together the milk, vanilla extract, honey, lemon juice, and lemon zest until the honey has dissolved into the milk.
Add the milk mixture to the egg mixture, 1/4 cup at a time, beating for 1 to 2 minutes after each addition. The cake batter should be relatively fluffy.
Evenly distribute the batter between the two cake pans. Bake them for 25 to 35 minutes, or until their tops are golden brown and a toothpick inserted into them comes out clean.
While they are baking, make the frosting. To make the frosting, bring the crushed marionberries and the 5 teaspoons of water to a boil in a small saucepan. Stir in the salt and granulated sugar, lower the heat, and allow the syrup to simmer for 5 minutes. Remove from heat and place in the refrigerator until the syrup cools to room temperature.
Place the mixture in the bowl of an electric mixer and add the powdered sugar, mixing until thoroughly combined. Add the butter, and mix until blended. Then add the cream of tartar and mix until the frosting is whipped-looking, about 2 minutes. Set aside.
Remove the cakes from the oven when they're done and allow them to cool for 30 minutes before frosting. Frost the cake and garnish with the fresh marionberries. Serve at room temperature.
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