02/26/2018
Looking for another way to pack fresh fruit flavor into cake? Maybe with berries this time? Gotcha covered. So this took a bit of trial and error and isn’t quite as easy as grabbing a lemon, some sugar and arming yourself with a micro plane and a food processor. Here’s what worked and what didn’t. I loved blitzing freeze dried berries with the dry ingredients (great fresh zingy punch in the final cake and beautiful color too!). What didn’t work too well was substituting fresh berry purée for the liquid components-the cake turned out dense. But straining and reducing that purée into an intensely flavored syrup did work-it bolstered the flavor and color of the finished cake without interfering with the cakes tender, fluffy crumb. And the berry solids can be reserved to add punch to a myriad of fillings (fluffy cream cheese frosting with swirls of strawberry? Yes!)
