BLACK TEA CAKE WITH BLACKBERRY LIME CURD & HONEY WHIPPED CREAM
2 tablespoons black tea
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup milk
1/2 cup lime juice
1 3/4 cup sugar
3 large eggs
1 cup virgin olive oil
Blackberry & Lime Jam (makes 1 cup)
1 lb. blackberries
3 tablespoons lime juice
1/2 cup granulated sugar
1 tablespoon plus 1 teaspoon cornstarch
Honey Whipped Cream (Stablized)
1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy cream
¼ cup honey
Heat oven to 350 degrees F. Line bottom of two 8 inch round cake pan with parchment paper. Lightly dust pans with flour, tap out excess.
To make cake:
Place black tea in a coffee grinder or food processor and process until fine. Sift flour, finely ground black tea, baking powder and baking soda together; set aside.
Combine milk, lime juice, and lime zest in a cup or bowl with a pour spout; set aside.
Place sugar and eggs in separate bowl and whisk until combined. Slowly pour olive oil into egg mixture while continually whisking until combined.
Add and whisk in the dry and wet mixture in three additions, starting and ending with the dry ingredients until just combined. Do not over mix.
Evenly distribute batter into two 8 inch cake pans and bake at 350 degrees F for about 45-55 minutes or until cake tester inserted in the middle is free of crumbs when removed. Remove from oven and let cool on a wire rack.
To make Blackberry & Lime Jam:
Puree blackberries with lime juice. Place pureed blackberry mixture, sugar and cornstarch in a saucepan over medium low heat, stirring constantly until mixture boils. Remove from heat.
Push mixture through a fine mesh strainer and disgard any solids and seeds.
To make Honey Whipped Cream
In a shallow bowl sprinkle gelatin over cold water. Let stand until gelatin has bloomed; mixture will become solid
Place bowl in the microwave on low and heat for 10 seconds or until mixture dissolves and resembles syrup consistency. Set aside to cool slightly.
Place heavy cream in a chilled bowl and on medium-high speed beat until thick.
Turn off mixer and add in honey and beat until combined.
Slowly add gelatin mixture while beating cream. Beat until stiff peaks form.
Place a dab of frosting on a cake board. Place one cake layer down on dollop to hold it in place.
Evenly spread blackberry lime jam on top and toward edge of cake, then layer honey whipped cream on top of blackberry lime curd.
Place and gently press second cake layer on top and repeat step 2.
**Optional: Slice and place blackberries on top of cake to finish. (Do not add sliced blackberries until time of serving or they will bleed onto the frosting.)
For the olive oil portion of this cake, make sure to use a very lightly flavored olive oil - nothing to strong in taste or you can use vegetable oil. If you use vegetable oil, keep in mind the cake will not have the bright yellow crumb and there’s is a slight difference in taste—both are equally good, but the olive oil will give a slightly bolder flavor.
The cake can be made with stabilized whipped cream or regular whipped cream. The only thing setting the two apart is the addition of the gelatin to give the stabilized whipped cream more form. To make regular whipped cream skip the gelatin and water.
The blackberry lime jam can be made with or without seeds - your palate, your preference.
The cake can be made two days in advance and kept covered and refrigerated.
The jam can easily be made up to a week in advance and kept covered and refrigerated.
The whipped cream should be made the day of serving as should the assembly of the cake.
1/4 cup caramel (Make sure caramel is cooled if making homemade)
To make brownie cookies:
Place 7oz. of the chocolate and the butter in a saucepan over low heat and gently stir until melted and smooth. Set aside.
Place the eggs, sugar and vanilla in the bowl of a stand mixer fitted with a paddle attachment and beat for 15 minutes or until pale and creamy. Add in flour, baking powder, melted chocolate mixture, remaining 5 oz. of chocolate and mix to combine. Set aside to to stand for 10 minutes. Spoon 2 tablespoonful of the mixture, onto parchment lined bake sheet. Bake for about 8–10 minutes or until puffed and cracked. Allow to cool completely on trays.
To make caramel creme filling:
Place butter in a bowl and beat until creamed. Add in confectioner sugar and salt and beat until light combined. Add in caramel and beat until combined.
Spread a teaspoon and a half of caramel creme on underside of one brownie cookie and place a second brownie cookie bottom side down on top frosting