Having been in Italy just a little under a month ago it has me missing the beaches and the gorgeous views, and not to mention everything lemon. So this cake includes a little of both with the slight lemon flavor and an almost (maybe?) Italian tropic vibe.
You are also probably wondering how in the world I got the palm tree pattern onto the cake along with the saying on the top. Well I recently just bought myself a brand new toy, (or to me a nice college graduation gift for myself) which is an edible printer! I’m so psyched to have this new device and I can’t wait to get all of my ideas on to baked goods using this new tool that I have at my disposal. Eventually, after I experiment and test some things out, I’ll write a post just on edible printing and give some advice and tips that I will learn along the way.
This cake is refreshing with all of the light and simple flavors that are encompassed into this little cake. The lemon and oregano balance perfectly and the blackberry filling adds a slight tartness with the light creaminess of the buttercream makes it all come together and makes a perfect bite to enjoy during the summer.
Also in the mean time you might be seeing some changes here and there, as I just moved here to WordPress from Blogger and now that I have more free time since I’m officially done with school I can concentrate more here and post more delicious (and pretty) recipes and baked goods.
Lemon Oregano Olive Oil Cake with Blackberries
Makes one 3-layer, 6-inch cake
2 1/3 cup all-purpose flour
3/4 cup granulated sugar
2 tsp baking soda
2 tbsp cornstarch
3/4 tsp salt
2 tsp freshly chopped oregano
Zest and juice of 3 lemons
1/2 cup olive oil
1 cup milk + 2 tsp vinegar
1 1/2 tsp vanilla
- Preheat the oven to 350*F and line and grease 3 6-inch cake pans.
- Combine the milk and the vinegar and let sit for about 5 minutes until the top part of the milk has curdled.
- In a large bowl combine the flour, sugar, baking soda, cornstarch, salt, and oregano and whisk to combine.
- Combine the eggs, lemon zest and juice, olive oil, milk/vinegar mixture, and vanilla. Whisk until fully combined.
- Slowly add the wet into the dry, whisking at the same time to prevent clumps.
- Split the batter among the 3 pans and bake 25-30 minutes or until a toothpick comes out clean in the center of the cake. Once done, let sit for 10 minutes then carefully remove from the pan and wrap in plastic wrap to prevent the cake from drying out.
1 cup fresh blackberries
2 tbsp granulated sugar
1/3 cup water
1 tbsp cornstarch
- Rinse the blackberries and the place into a small saucepan along with the sugar. Put over medium-low heat and slightly cover with a lid and let cook for 8 minutes.
- Remove the lid and mix the berries around, slightly mashing them in the process. Slightly cover and let cook for another 8 minutes.
- Take one tbsp of the 1/3 cup of water and place into a small bowl with the cornstarch to make a slurry. (This process prevents the cornstarch from clumping and making the end product gritty)
- Place the remaining water into the saucepan along with the slurry and bring to a simmer and let cook for 5 minutes to thicken the berry mixture.
- Once thick, remove from the heat and place the blackberry filling into a bowl, cover with plastic wrap and put in the refrigerator to chill or until ready to use.
5 egg whites
1 1/4 cup granulated sugar
3 sticks unsalted butter, cut into small cubes
2 tsp vanilla extract
- In the bowl of an electric mixer add the egg whites and sugar and place the bowl over a pot of simmering water. Whisk together and let sit until the sugar dissolves or it reaches a temp of 140*F.
- Move the bowl to the mixer and with the whisk attachment whip until light, airy, and fluffy and the bottom of the bowl is not warm but not cool, about 10 minutes.
- Gradually add in the butter until fully combined. Keep mixing until everything comes together. This can take up to 10 minutes. If the buttercream looks too runny, put into the fridge to cool it down for 10-15 minutes and then continue to mix.
- Add the vanilla and salt.