When it comes to baking the butter cakes with fresh berries and fruit you always face few sad moments, like seeing all the juice splashing around your just cleaned oven or watching your cakes turning into smashy fruit soup. But there is a bright side as well – waiting for it to cool down and grab the last crambs from the pot, another proof that the cake actually turned out to be delicious. But here is the question, how to preserve both the delicious taste and seducing look?
Even if you don’t mix up the berries with a dough, your nice arrangement will sink down once you put it in the hot oven. But here is a trick, the reason those beautiful berries sink is the pan. Yes, usual pans have too much space underneath the butter cake, but if you take a shallower pan, the berries won’t have place to fall at all.
After trying few pans out, the 10-inch -deep tart worked perfectly, leaving the berries on the top the batter like they should have been with minimum collapsing and color change. What more, the cake around it stayed still soft and gentle.
As the 4th of July is already on its way, there is a perfect buckwheat berry striped cake for you with patriotically arranged berries around:
Here is what you need:
40 grams almond flour
45 grams all-purpose flour
45 grams whole wheat flour
30 grams buckwheat flour
½ teaspoon baking powder
½ teaspoon fine sea salt
114 grams butter, softened, more for buttering pan
100 grams granulated sugar
1 teaspoon vanilla extract
1 large egg
60 milliliters buttermilk, sour cream or whole milk yogurt
1 cup mixed berries, such as strawberries, blueberries or raspberries, more as needed
1 tablespoon of granulated sugar
Here is what to do:
1. Preheat the oven up to 375 degrees and butter up the shallow pan with a removable bottom.
2. In the large bowl mix up together the almond, all-purpose, buckwheat and whole wheat flowers, baking powder and a touch of salt.
3. With the help of the mixer beat together butter, vanilla extract and sugar until the mixture becomes fluffy, it should take you around 3 minutes. Beat in one egg, followed by the buttermilk. Add the flour mix until needed.
4. Put the batter into the prepared pan, even it up and level the top. Place the berries on top and sprinkle with sugar.
5. Bake until the top becomes golden and check it with a toothpick, which should be clean. The baking process should take around half an hour. Cool it down and sprinkle with confectioner’s sugar or whipped cream! And enjoy the yummy dessert!