Go to Home


Go to Master Index

Ginger Cake With Blackberries and Lavender Whipped Cream 

Lavender Whipped Cream 
1 1/4 cups heavy cream 
1/2 teaspoon dried lavender 
2 tablespoons granulated sugar 

1 cup fresh blackberries, at room temperature 
2 tablespoons granulated sugar 
2 teaspoons balsamic vinegar 

6 tablespoons whole milk 
1 2/3 cups all-purpose flour 
1 teaspoon baking soda 
1/4 teaspoon baking powder 
1/4 teaspoon salt 
1 teaspoon ground ginger 
1/2 teaspoon ground allspice 
1/4 teaspoon cinnamon 
1/4 teaspoon ground cloves 
2 ounces unsalted butter 
1/2 cup packed light brown sugar 
1 large egg 
2 tablespoons full-flavored molasses 
1/4 cup canola oil 
1 tablespoon grated fresh ginger 

Whipped cream: Bring 1/4 cup of the heavy cream to a simmer in a small saucepan. Remove the pan from the heat and add the dried lavender and let steep for 20 to 30 minutes. 

Pour the additional 1 cup heavy cream into a medium-size bowl. Set a sieve over the bowl and pour the lavender-infused cream through the sieve into the cold cream; discard the lavender. Stir in the sugar; cover and refrigerate for at least 2 hours. An hour or two before using, lightly whip the cream and return it to the refrigerator until serving time. 

To prepare the fruit: An hour before making the cake, place the berries in a small bowl; sprinkle the sugar and vinegar over them, and gently toss. Set aside at room temperature for 1 hour. Set a sieve over a medium bowl and pour the berries into it to drain. Reserve both the juice and the berries. 

For the cake: Adjust rack to lower third of oven; preheat oven to 350. Grease and flour a 9 x 2-inch round layer cake pan and line it with a round of parchment or waxed paper. Blend berry juice (usually about 2 tablespoons) with the milk in a small bowl. Sift the flour, baking soda, baking powder, salt and spices onto a sheet of waxed paper; set aside. 

Using a heavy-duty mixer, preferably with the paddle attachment, beat the butter with the brown sugar at medium speed until the mixture is light in color and fluffy-textured. Add the egg and beat until it is well blended. Beat in the molasses, oil and fresh ginger. On lowest speed, add half of the flour mixture, then the milk mixture, then the remaining flour mixture. Spread half of the batter in the prepared pan. Fold the berries and any remaining juices into the remaining batter. Spread it evenly over batter in the baking pan. (It's OK if some of the berries break up a bit.) Bake for 30 to 35 minutes, or until the cake tests done when a wooden toothpick inserted in cake comes out free of crumbs. 

Remove from oven and let cool for 10 minutes. Invert the cake onto a wire rack, then turn right-side up on another wire rack or serving platter. 

Serve cake warm or at room temperature, cut into pie-shaped wedges. Spoon a dollop of the lavender whipped cream on top of each serving. Serves 8