There’s something delightful about the deep purple, plump, tart berries that make a wonderful transition into late summer. Purple transferware in the Mures pattern by Gien takes the theme one step further.Print
- 113 g unsalted butter, softened
- 113 g sugar
- 2 large eggs
- 113 g all-purpose flour
- 1 tbsp baking powder
- 30 g cocoa powder
For the blackberry orange mousse
- 300 g frozen blackberries, defrosted
- 1 orange, zest only
- 473 ml double cream
- 4 tbsp icing sugar
- 2 tsp cornflour
- Extra blackberries for decoration
- Preheat the oven to 350ºF. Grease and line the base of a round 9″ springform pan.
- Place the butter, sugar, eggs, flour, baking powder, cocoa and 25 ml of boiling water in a large bowl and mix for a few minutes until it is smooth and glossy.
- Pour into the prepared pan, level with an offset spatula and bake for 20 minutes or until a skewer inserted comes out clean. Leave in the pan for 20 minutes, then remove to a cooling rack.
- Grease and line the pan with some plastic wrap and place the cooled cake back into it. Put in the fridge.
- Meanwhile, in a food processor, combine the blackberries and orange zest until they’re a smooth paste. Pour into a sieve and strain so you are left with a smooth, thick, purple coulis. Throw away the pulp and set the coulis aside.
- Whip the cream to soft peaks and add the coulis, the icing sugar and the cornflour. Keep whipping until the mixture is well combined and mousse-like. Spoon over the chilled cake and smooth the top with an offset spatula. Leave to chill for at least four hours or ideally, overnight.
- When you are ready to serve, remove the cake from the collar of the springform pan, Smooth the edges of the cake with an offset spatula. Decorate the top with blackberries and a few sprigs of mint.
- Serving Size: 10
It’s a feast for the eyes, as well as the stomach.
I’m sharing this post with Between Naps on the Porch.