Wednesday, April 30, 2008
Lime and Blackberry Who Knew
Like most Food Bloggers I check out a lot of other food blogs on a daily basis. So while looking around I saw this on Peabody's blog. And I thought to myself really lime and blackberry together, very interesting. So since I have been on a baby cake kick this month and I had some fantastic looking blackberries, baby cakes it is. I get really inspired by other people's blogs, what they make, their stories, what flavors they use. The ideas and combinations some people come up with amaze me. I was a food blog stalker for a while before I started my own blog. I decided to make my own blog after being inspired by a lot of other blogs. I only hope that some day that some one will be inspired by my blog to make something. But these were definitely an experiment on my end as I was having a hard time try to imagine this combination in my head. But they were fantastic a great combination of sweet and tart. The cake texture was great as usual, and the jam glaze gave a nice change from the regular glaze I normally use.
Lime Blackberry Baby Cakes
1/2 cup of unsalted butter softened
1 cup white sugar
1 1/2 cups of AP Flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 cup low-fat buttermilk
1 teaspoon of vanilla extract
Zest of 3 limes, finely grated, plus the juice
1/3 cup of Blackberry jam - seedless
1 cup of powdered sugar
Preheat oven to 350 degrees. Spray a 12 cup muffin pan with non stick baking spray (the kind with flour). In a bowl mix flour, baking powder, and salt. In another bowl mix together the buttermilk, vanilla, lime zest, and juice of the limes. Set both of those aside. In the bowl of an electric mixer cream the butter and sugar together until light in color. Add in eggs one at a time, beating after each addition. With the mixer on low add in the flour in three batches, alternating with the buttermilk mixture and ending on the flour mixture. Fill the muffin cups 1/2 to 3/4 of the way full. Add 1 blackberry to the middle of each cup and bake for 20-25 minutes. There will be batter left over. Cool in muffin tins for 10 minutes and then cool completely on a rack. In a small sauce pan heat the jam until melted and then sift in the powdered sugar and stir until combined. Drizzle over the warm cakes and let cool until set about 30 minutes.
Adapted from Martha Stewart's Glazed Lemon Cakes.