Manuka Honey Blackberry Cake with Cream
For those looking for a superb cake that accentuates a favorite fruit flavor alongside a rich honey, this Manuka Honey Blackberry Cake with Cream is a dessert you’ll want to make sure you store for very likely cravings in the future! This recipe combines almonds, yogurt, Manuka honey, blackberries, and any favorite jam to make for a light, remarkably unfussy cake with a moist, fruity texture with just the right amount of crunch—and more importantly, the cake itself is pretty delicious.
You can use any berries that you like – raspberries or blueberries in lieu of blackberries would work just as well too. While you do need to be careful to watch the cake while it cooks, since the honey allows it to brown faster, this cake (a serving size of 12) is way too easy to make for the reward one gets. Better get started!
Ingredients for Manuka Honey Blackberry Cake with Cream
1 cup butter, softened
½ cup ground almonds
3 medium to large eggs
½ cup plain, all-purpose flour
2 tsp baking powder
¾ cups Manuka honey
1 tsp vanilla
1 cup frozen blackberries
For cream topping:
1 cup fresh cream
1 tablespoon unsweetened Greek yogurt
1 tablespoon jam of your choice (for ex. raspberry)
Directions for Manuka Honey Blackberry Cake with Cream
- Preheat the oven to 325 degrees on bake. Line a nine-inch cake tin with baking paper.
- In the bowl of an electric mixer, cream the butter until light, fluffy, and even pale. Add the ground almonds and beat in the eggs one at a time.
- Mix the flour and baking powder into a small bowl, and then gradually add in the mixture.
- Fold in the Manuka honey and vanilla, being careful not to over mix. Pour the batter into the tin and dot in the blackberries, pressing down lightly with a spoon or another utensil.
- Bake for about 40 minutes or until golden in color, bouncy to the touch, and a toothpick or knife inserted in the center comes out clean.
- Allow the cake to cool for around 10 minutes before turning the cake onto a cooling rack.
- Meanwhile, whip the cream with an electric beater to a ribbon consistency, and then gently fold in the yogurt and then the jam, leaving a few visible ripples.
- Once the cake has cooled, apply a generous amount of the cream to the top.
- Store in an airtight container in your fridge for up to three days.
- Enjoy your Manuka Honey Blackberry Cake with Cream!