There’s something incredibly satisfying about baking with ingredients that have been foraged. When those ingredients are blackberries, plump and juicy from the late summer sun, the satisfaction is even sweeter. This Blackberry, Rye, and Spelt Cake is a celebration of the season, where nature’s bounty is captured in a simple bake.
In late summer, I like to pick a large batch of blackberries. Spread them on trays to freeze them individually, and once they’re frozen, transfer them to plastic containers. It’s wonderful to have these berries on hand for the winter months.
How to utilise frozen blackberries
- Crumble
- Compote – Simmer with a little sugar and lemon juice, lovely served with yogurt
- Smoothies
- Jam
- Blackberry Sauce with game meat
- Vinegar – infuse the berries in white wine vinegar for a tangy dressing or marinade
- Add to water kefir when you ferment for the second time
the ingredients
Made from a blend of wholegrain rye and white spelt flour, this cake benefits from the distinct qualities of both flours: rye, with its earthy, slightly nutty flavour, complements the tartness of the blackberries, while white spelt flour adds a lightness to the texture. Buttermilk is also a key ingredient, adding moisture and a subtle tang while helping to soften the crumb. Together, they create a balanced foundation for the foraged blackberries.
The method
One of the secrets to this cake’s airy texture lies in the method. Whisking the eggs and sugar together for at least five minutes incorporates enough air to create a light, fluffy batter—much like the technique used in my Featherlight Raspberry Cream Cake. This step is crucial for building the cake’s structure in the absence of high-gluten flours. Once the eggs and sugar are pale and voluminous, gently fold in melted butter and buttermilk to add richness and moisture without deflating the batter. Taking care not to over-mix.
Because of the lower gluten content in rye and spelt flours, this cake has a slightly crumbly texture. It’s one of those rustic cakes that doesn’t pretend to be a perfect, neat slice. If you prefer it less crumbly, substitute the spelt for plain or all purpose flour.
DID YOU MAKE THIS RECIPE FOR blackberry, rye and spelt cake?
I would love to know how it turned out. Please let me know by commenting below. Or you could snap a photo and share and tag it on Instagram @nordickitchenstories.
Blackberry, Rye and Spelt Cake
Equipment
- 23cm cake tin.
Ingredients
- 170 g unsalted butter
- 200 g caster sugar
- 1 tsp vanilla bean paste
- 90 g buttermilk
- 130 g wholegrain/dark rye flour
- 110 g white spelt flour or plain/all purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 3 large free-range eggs lightly beaten
- 230 g blackberries
- 2 tsp lemon juice
- 1 tsp lavender dried
Instructions
- Preheat the oven to 160°C fan. Grease and line the base of a 23cm cake tin.
- Melt the butter in a small saucepan on low. Once fully melted, cool for 5 minutes then add the buttermilk, pour into a medium bowl and set aside. Toss the blackberries with the lemon juice.
- Blend the flours with the baking powder and salt, set aside.
- Place the eggs, sugar and vanilla bean paste in the bowl of your free standing mixer with the whisk attachment fitted. Whip until the eggs have tripled in volume, this will take at least 5 minutes. Now add half of the blended flour to the whipped eggs. Gently fold with a large balloon whisk, I find this is the best way to mix the flour with the egg without loosing too much volume, but you have to be light of hand. Now take 3 tablespoons of the egg mixture and whisk it with the melted butter mixture. Now add this back to the egg mixture back and gently fold. Now add the remaining flour and fold in with a large spoon. Pour into the prepared tin. Top with the blackberries.
- Bake for 50-55 minutes or until when a cocktail stick inserted into the centre, comes out clean. Cool on a wire rack. Decorate with lavender petals if desired. Serve warm or at room temperature with Green yogurt. Keeps for several days, stored in a cake tin.
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