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Blackberry Basil Limeade Cake
By Justine Doiron · justinesnacks.com
Yield: 12
A tender butter cake studded with blackberries and basil, topped with lime zest sugar and finished with fresh lime juice.
| prepPreheat oven to 350°F / 175°C convection | ||||||
| prepGrease and line a 9-inch round baking tin | ||||||
| 340 g fresh blackberries | Quarter blackberries, mix with basil & lime juice | Gently fold in blackberry mixture | Pour batter into tin, scatter lime zest sugar on top | Bake 350°F / 175°C convection, 45–50 min until golden | Squeeze lime juice over hot cake surface | |
| 1 lime (for zest and juice) | ||||||
| 8 large basil leaves, chiffonade | ||||||
| 2 large eggs | Whisk eggs, butter & yogurt until smooth | Add dry mix to wet in 2 batches, alternating buttermilk | ||||
| 113 g salted butter (melted) | ||||||
| 85 g plain greek yogurt or skyr | ||||||
| 110 g granulated sugar | Stir in both sugars | |||||
| 110 g dark brown sugar | ||||||
| 280 g all-purpose flour | Whisk flour, baking powder, soda & salt | |||||
| 1 teaspoon baking powder | ||||||
| 1 teaspoon baking soda | ||||||
| 1 teaspoon Diamond Crystal kosher salt | ||||||
| 80 g buttermilk | ||||||
| 50 g turbinado sugar | Zest lime into bowl, mix with turbinado sugar | |||||
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