Rosemary in a cake?! – The blackberry cake with the unexpected ingredient

Hey there!

Blackberry season is still going until the end of the month so let’s make the most of those beautiful little sweet things. Add them to oatmeal, smoothies or yoghurt. Eat them in salads or follow my example and go all out and bake a delicious cake. I love baking, I love it very much but still sometimes recipes fail and I’ve got to prepare them a second time before sharing them with you. This was actually one of those. I baked this exact cake a few days back and it just didn’t quite turn out how I wanted it to be. It was a stunner taste wise it just didn’t quite look like I wanted it to look and also taking it out of the cake tin ended up being kind of a messy job. I wasn’t actually going to publish this recipe as I didn’t really feel like baking the same cake all over again (obviously with slight changes). As we all know I like change, I need change. I am not the type of person who likes eating and as a matter of fact cooking the same exact thing over and over again.

Yet this time numerous people got to taste my failed project and every single one of them asked for the recipe and I literally didn’t receive a single negative comment on this creation.

All this resulted in my heading to the grocers yesterday afternoon, rebuying all the ingredients and having another attempt at baking it this morning. As all my berries had sunk to the bottom of the cake the last time I made it I made sure to make a batter not as runny. I also added more rosemary. Yes you’re reading correctly, rosemary. Interesting, I know. But trust me such a unique experience for your taste buds and obviously in a good way.

Other than that I luckily didn’t have to change much I also used the exact same ingredients just the measurements varied slightly from the previous time I made this.

Also I decided to make use of the chickpea water egg white substitute trick again. Check out my post on my ultimate vegan chocolate brownies if you want to read a bit more about the infamous chickpea liquid and its powers to end up feeling and looking like whipped egg whites.

So people let’s move on to the recipe.

• 50g buckwheat flour
• 90g shredded coconut
• 1 lemon
• 100 raw cane sugar
• 1tsp baking powder
• 100ml chickpea liquid (liquid from a can of chickpeas, for all the Swiss people the small ones from Migros contain pretty much exactly 100ml of )
• ½ vanilla bean
• 170g blackberries
• 1tbs finely chopped rosemary
• 1tbs agave
• 100g soy yoghurt
• 1 pinch of salt

1. Preheat your oven to 180°C.
2. Mix your blackberries, agave and the chopped rosemary and put aside for later.
3. Add all your dry ingredients (buckwheat flour, shredded coconut, baking powder, salt, raw cane sugar) into a bowl.
4. Remove the scraps from your vanilla bean and add them to the dry ingredients.
5. Zest your lemon and add it to the dry ingredients.
6. Pour in the soy yoghurt and mix well. You’re batter will end up more resembling a dough consistency wise. This is exactly what you want otherwise the end batter will be way to o runny and the blackberries will sink to the bottom of the cake.
7. After that beat your chickpea liquid until it forms stiff peaks.
8. Add the stiff chickpea liquid to the rest of the ingredients and gently fold it under the mixture.
9. Pour the batter into a lined cake tin. Top with the blackberries and make sure to not go all the way to the edge with your berries to avoid having blackberry juice sticking to it.
10. Bake your cake at 180°C for 35 minutes or until a toothpick stuck into the middle comes out clean.
11. I decided to drizzle my cake with a simple icing sugar and lemon glaze yet this is totally optional. I just mixed 1 tbs of lemon juice with 25g of icing sugar and drizzled it over top.

Voila you just created an explosion of flavors in form of a delicious cake just right for the last few weeks of blackberry season. So hurry up people, start baking not much longer and those blackberries will be replaced by clementines, oranges, pears and a huge variety of different apples.

Bisous