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Lemon Ginger Cake With Blackberry Curd

Source of Recipe

Valerie


Recipe Introduction

I wouldn't use the rose petals

List of Ingredients


For Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground ginger
1 c unsalted butter -- (2 sticks)
2 cups sugar
8 eggs
Zest and juice of 2 lemons
2 teaspoons pure lemon extract
For Blackberry Curd Filling:
16 ozs frozen blackberries
2 cups sugar
4 large eggs
4 tablespoons fresh lemon juice
4 tablespoons unsalted butter -- ( 1/2 stick)
1/4 teaspoon salt
2 tablespoons black raspberry or blackberry liqueur
(optional)
For Frosting:
16 ozs cream cheese -- at room temperature
3/4 c unsalted butter -- at room temperature
5 cups powdered sugar -- (about 1 1/2 pounds)
2 tablespoons sour cream
1 tablespoon vanilla extract
For Decoration:
1 pint basket fresh blackberries
1 cup fresh -- unsprayed rose
petals





Recipe



To make the Cake:

Preheat oven to 350 F. Spray two 9-inch cake pans with nonstick spray, line with parchment paper and spray again on top of paper.

In a medium bowl, combine flour, baking powder, salt and ginger. Using a mixer on medium speed, cream the butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, followed by lemon zest, lemon juice, and lemon extract. Continue mixing until smooth. Reduce speed to low and slowly add flour mixture. Mix just until combined. Pour into prepared pans. Bake cakes 30 to 35 minutes, until toothpick inserted into center comes out clean. Remove from oven; cool 10 minutes on a wire rack. Loosen edges with a knife and remove from pans and gently remove parchment paper; continue cooling, until cakes are completely cool.

To make Blackberry Curd Filling:

In a medium saucepan, stir together frozen berries, sugar, eggs, lemon juice, butter and salt. Cook over medium heat until thickened and beginning to bubble around the edges, about 5 minutes. Strain blackberry curd into medium bowl, pressing on solids in strainer. When strained, mix in liqueur, if desired. Refrigerate until cold, at least 2 hours and up to 1 day.

To make Cream Cheese Frosting:

Place all ingredients in a mixer on medium speed and blend until smooth.

To assemble the Cake:

Cut each cake horizontally into two layers. Place 1 layer, baked side down, on platter. Spread 1/3 of blackberry filling over. Repeat with 2 more cake layers and filling. Top with remaining cake layer. Spread icing over cake top and sides, swirling for an elegant presentation. Top with fresh blackberries and rose petals, if desired.

Makes 12 servings.