Sponge cake with blackberry crust
To make use of those blackberries you pick in summer and don’t know what to do with—besides jam and as an addition to juices and yogurts—what better than a good sponge cake like this one to fill breakfasts and afternoon snacks with flavor.
It’s a very simple, inexpensive, and quick recipe to make. Why complicate things further?
Ingredients
1.5 cups of wheat flour
2 teaspoons baking powder
1 cup sugar
125 ml liquid cream
300 g blackberries
2 eggs
Preparation
In a bowl, mix the flour with the baking powder.
In another bowl, beat the eggs and add the sugar. Keep beating until a uniform mixture forms. Add the cream and stir well.
Pour the egg mixture into the bowl with the flour and stir with a fork until a combined batter forms.
Pour the mixture into a cake pan.
Wash the blackberries and place them on top of the batter, pressing them lightly so they stay in place. You can also add half into the batter and the other half on top, so they are distributed throughout the inside, not just on the top crust (I usually place them on top because if it doesn’t contain nuts, I like the inside to look white when sliced).
Preheat the oven to 200ºC for 5 minutes, and bake for about 15 minutes at 200ºC (so it rises) and another 15 minutes at 180ºC (so it cooks through). Before removing it, it’s best to check that it’s set by inserting a skewer.
Things to keep in mind
If you don’t have cream, you can make it with whole milk instead.
You can serve it as a dessert with whipped cream.