Blackberry cake

Ingrédients

For 2 cakes or one large 9-inch (25 cm) round pan:

• 1 cup flour
• 3/4 cup buckwheat flour (or spelt, or whole wheat)
• 1/2 ground hazelnuts (or pecans or walnuts)
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup sour cream
• Juice of half an orange
• 2 teaspoons vanilla bean paste
• 3/4 cup unsalted butter at room temperature
• 1 1/2 cup sugar
• Zest of half an orange
• 4 eggs
• 1 1/2 cups of blackberries (or blueberries)
• Icing sugar to serve (optional)

Préparation

1. Preheat oven to 350°F (180°C).
2. Grease the pan. Line the bottom with parchment paper.
3. In a small bowl, whisk flours, ground nuts, baking powder and salt.
4. In another bowl, whisk sour cream, orange juice, vanilla bean paste until smooth. Set aside.
5. In a large bowl (may be a stand mixer), cream the butter, sugar and orange zest until pale and fluffy, then beat in the eggs, one by one.
6. Stir in the flour in two steps, and the sour cream.
7. Spoon the batter into the pan. Scatter the berries across the surface.
8. Bake for approx. 55 minutes or until a knife comes out clean.
9. Unmould and dust with icing sugar.

Notes

• Adapted by Sylvie from Tara O’Brady, The Globe and Mail, 26 August 2020.