Blackberry and Elderberry Balsamic Cake Recipe

Sweet Rose Bakes is back, Fridays from 1:00 – 4:00 in our store in Brookline, serving up samples of delicious treats made from ingredients we carry in the store. This cake uses delicious Elderberry Balsamic Vinegar from Seka Hills.

Blackberry and Elderberry Balsamic Cake

Serves 6 to 8

1 pint of fresh blackberries
¼ cup Seka Hills Elderberry Balsamic vinegar
1 ½ cups all-purpose flour
2 teaspoons baking powder
Pinch of fine sea salt
1 cup sugar
Zest of one lemon
½ cup plain Greek yogurt
3 large eggs
1 teaspoon pure vanilla extract
¼ cup of Meyer Lemon Extra Virgin Olive oil
¼ cup canola oil

Toss the blackberries in a medium bowl with a few teaspoons of flour to coat. Set aside.
Pour the vinegar into a small heavy bottomed saucepan. Bring to a boil for 30 seconds; remove from the heat to cool.
Preheat the oven to 350 degrees, with a rack in the center. Grease a 9-inch round cake pan and cover the bottom with a circle of parchment paper. Grease the paper and sides of the pan. Add a tablespoon of flour, swirl to coat, and tap out the excess.
Sift Flour, baking powder and salt together. Set aside.
Place the sugar and lemon zest in a large bowl. Use your hands to work the zest into the sugar until it is fragrant and moist. Add the yogurt, eggs, vanilla and oils; whisk until smooth. Add the dry ingredients and stir until just combined leaving a few streaks of flour. Add half of the blackberries and drizzle a few tablespoons of the reduced vinegar. Gently fold in the berries and vinegar so that the vinegar leaves bright pink streaks in the batter. Pour into the prepared pan, arrange the remaining berries on top and drizzle on the remaining vinegar.
Bake for 30 to 35 minutes until a toothpick in the center comes clean.