Are you ready for a fun and delicious baking adventure? Today, we’re going to whip up some tasty blackberry and lemon mini-cakes that will delight your taste buds and impress your friends and family. These delightful little cakes are bursting with fresh blackberries and zesty lemon, making them the perfect treat for any occasion.
Whether you’re a seasoned baker or a beginner, these mini cakes are a breeze to make. Follow Amanda Dettrick’s recipe below and you’ll love the juicy bursts of blackberry flavour in every bite. So why not grab your apron, preheat the oven, and let’s get baking.
The Wiltshire 10cm Rose Gold Mini Springform Pan is an excellent choice for baking mini cakes, especially for the blackberry and lemon flavour combination. The pan is made of heavy-duty steel that ensures even heat distribution, preventing any hotspots that may result in unevenly baked cakes. Additionally, the rose gold finish adds an elegant touch to the presentation of the cakes.
The springform feature of the pan is especially useful as it allows for the easy release of the mini cakes. You can simply undo the clasp, and the cake will come away from the sides of the pan easily, ensuring that the cakes retain their shape and presentation. Furthermore, the pan’s non-stick surface helps prevent sticking and makes cleaning up a breeze.
The size of the pan is perfect for baking mini cakes, allowing you to create a delicious and presentable dessert that can be served individually. The pan’s size is also ideal for portion control, ensuring that each cake is perfect for a single serving.
- 1/2 cup (125ml) light olive oil
- 65g butter, softened
- 3/4 cup (170g) caster sugar
- 3 large eggs
- 2 1/4 cups (275g) plain flour
- 1 tsp baking powder
- 1/2 tsp bicarb soda
- 1/4 tsp salt
- 1 cup milk
- 3 tbsp (60ml) lemon juice
- Zest of 1 lemon
- 1 tsp vanilla bean paste
- Preheat oven to 160°C, grease, and line 4 x 10cm Wiltshire mini cake tins with baking paper.
- Combine the flour, baking powder, bicarb soda and salt in a bowl, whisk until well combined and set aside. In another bowl, combine the milk, lemon juice, lemon zest and vanilla bean paste, mix until well combined, then set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or with a large bowl and hand beaters) combine butter and oil and beat for 2 minutes on high speed. Add the caster sugar and beat until pale and fluffy (another 5-6 minutes). Add eggs one at a time, beating between each addition.
- Add half the flour mixture and mix on lowest speed until just combined, then add the wet ingredients mixing again until just combined. Finally, add the remaining flour mixture and mix until combined, ensuring you don’t overmix the batter.
- Divide evenly between the four tins and place in the oven to bake for 20-25 minutes until an inserted skewer comes out clean. Remove from oven and set aside to cool in the pan for 10 minutes before removing from pan to cool completely on a cooling rack.
Blackberry filling ingredients
- 500g fresh or frozen blackberries
- 2 tbsp water
- 2 tbsp cornflour
- 1/2 cup caster sugar
- 1 tsp lemon juice
- 1/2 tsp vanilla bean paste
- In a medium saucepan combine frozen blackberries, caster sugar, lemon juice and vanilla bean paste.
- In a small bowl combine the cornflour and water together in a small bowl and mix with a spoon until well combined then add to the saucepan with the blackberries and place on medium heat. While the mixture is heating, use a spoon to break up and mash the blackberries.
- Bring the filling to a boil and simmer for 5 minutes until the mixture is thick. Set aside to cool at room temperature for 10 minutes then transfer to the fridge and chill completely (about 3-4 hours as the mixture will thicken as it cools)
Blackberry buttercream ingredients
- 1/2 cup blackberry filling
- 250g unsalted butter, softened
- 3 cups icing sugar, sifted
- Fresh blackberries, to serve
- Place butter in the bowl of a stand mixer and beat on medium-high for 6-8 minutes until pale and fluffy. Add blackberry filling and mix until combined. Turn the mixer off and add icing sugar. With the mixer on low, mix until the icing sugar has incorporated, then increase speed to high and mix for 2-3 minutes. Transfer to a piping bag fitted with a large round nozzle
- To assemble the two cakes, cut all four of the 10cm cakes in half so you have 8 rounds (each cake will use 4 rounds). Place two rounds down on serving plates and top each with a thin layer of blackberry buttercream.
- Pipe a circle of buttercream around the edge to hold in the filling and fill the middle with blackberry filling. Top each with another round of cake and Repeat with the buttercream and filling on top.
- Then top with a third round, repeating again and finish with the final layer of cake. Pipe the remaining buttercream around the top of the cakes and top them with fresh blackberries. When ready to serve, dust with icing sugar.