Blackberry & Rosemary Cake

A delicately herbal moist cake, brimming with fresh, tangy blackberries, coated in a gently sweetened whipped cream, and adorned with additional fresh blackberries and rosemary.

This dessert ranks among the simplest I've created thus far. The cake batter comes together in just 8 minutes (yes, I timed myself), bakes in 15 minutes, and takes merely 5 minutes to decorate. Despite its ease, its stunning presentation might fool anyone into thinking you slaved away in the kitchen for hours.

What's fantastic about this cake is its adaptability to your desired level of sweetness. Originally conceived for friends who aren't particularly fond of desserts (fortunately, it hasn't affected our friendship), I provide options to sweeten the whipped cream and the blackberry preserves on top. Whichever route you choose, you will undoubtedly be delighted by this Blackberry & Rosemary Cake.

As always, this cake proudly boasts a gluten-free status and is also devoid of:

• grains

• can easily be made dairy-free

• refined sugars

• soy, legumes, corn

• artificial flavors & additives

The next time you're surprised by a visitor or simply crave a dessert without all the fuss, give this recipe a try! I'm confident this Blackberry & Rosemary Cake will become your new favourite go-to cake.

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blackberry & rosemary cake

1 8 x 8 cake

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INGREDIENTS

Cake Layer:

• 2 cups almond flour

• ½ cup coconut sugar (or monk fruit)

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon dried rosemary

• 150 grams fresh blackberries, cut in half

• 4 eggs, room temperature

• 1 teaspoon vanilla

• 1 teaspoon apple cider vinegar

• ¼ cup melted coconut oil

Whipped Cream:

• 300ml double cream

• 1 - 2 tablespoons maple syrup (optional)

• 1 teaspoon vanilla
  

"Jam":

• 75 grams fresh blackberries

• 1 tablespoon honey (optional)

Decoration:

• 75 grams fresh blackberries

• fresh rosemary (for decoration)
  

INSTRUCTIONS

1. Preheat your oven to 175°C / 350°F. Line an 8 x 8-inch pan with parchment paper, ensuring the paper extends up the sides of the baking pan, and set aside.

2. In a large bowl, whisk together the almond flour, coconut sugar, baking soda, salt, and dried rosemary. Add the chopped blackberries and gently toss to coat them in the flour mixture.

3. In a separate bowl, whisk together the eggs, vanilla extract, apple cider vinegar, and melted coconut oil. Once combined, pour the wet ingredients into the bowl of dry ingredients. Using a spatula, gently fold the ingredients together until just combined, being careful not to crush the blackberries.

4. Transfer the batter to the prepared baking pan and spread it evenly. Bake for 15 to 18 minutes or until the top is golden and the cake is set. Remove from the oven and allow to cool completely.

5. While the cake is cooling, prepare the blackberry jam. In a small pot over low heat, combine the jam ingredients. Using a potato masher or fork, gently mash the blackberries until they break down. Cook for 4 to 5 minutes, then set aside to cool.

6. Once both the cake and jam have cooled completely, you can begin decorating.

7. In a clean, dry bowl, using electric beaters, whip the whipping cream and vanilla extract until it thickens. If desired, add maple syrup along with the vanilla extract to sweeten the cream. Be careful not to overbeat the cream; it should thicken in approximately 1 to 2 minutes.

8. Spread the whipped cream evenly over the cooled cake layer, then swirl in the blackberry jam. Top with fresh blackberries and rosemary sprigs for decoration.

9. Serve & Enjoy!