Blackberry and Lime Cake
Three layers of moist sponge infused with zesty lime flavour studded with juicy blackberries. Layered with creamy blackberry buttercream and filled with gooey blackberry jam, this cake is zesty and fruity, perfect for the summer! For this recipe, you won’t need any eggs or any dairy, and the best part is it’s super simple to make!
Blackberry and Lime Cake
We start by making my one-bowl sponge with dairy free buttermilk and yoghurt for that incredibly tender crumb. Lime zest is rubbed into sugar and juicy blackberries are folded through for that fresh, sweet summer flavour. Between each layer of sponge is homemade blackberry jam which oozes through in every single bite. It’s wrapped in a creamy blackberry buttercream for the perfect flavour combination.
Tips for making the best sponge:
1. Use buttermilk - due to the acidity, buttermilk helps break down gluten and proteins in cakes to make them more tender. I make a dairy free alternative by adding vinegar to dairy free milk.
2. Don’t overmix - this will cause dense, tough, or deflated cakes
3. Use room temperature ingredients - room tempetature ingredients bond together better, creating a seamless and even texture
4. Weigh your ingredients and follow the exact recipe
5. Don’t overbake or rush!
Recipe
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