- In the container of a blender, process
blackberries until puréed. Strain through a
fi ne-mesh sieve into a medium bowl, discarding
seeds. Place 1⅔ cups (400 grams) blackberry
juice in a medium Dutch oven. Add blueberries,
sugar, almond liqueur, and vanilla bean and
reserved seeds, stirring to combine. Let stand
for 30 minutes. - Bring berry mixture to a boil over medium
heat. Cook, stirring frequently, until mixture is
thickened and jam leaves a trace when a spoon
is dragged across bottom of pot, 20 to
25 minutes. Remove from heat, and let cool for
1 hour. Transfer jam to a clean jar. Jam will keep
refrigerated for up to 2 weeks.
BERRY JAM CAKE
Make 1 (9-inch) cake
In this one-layer stunner, the pillowy butter cake
gets subtle spice from ground ginger while a
layer of blackberry and blueberry jam fi lling adds
sweetness to every bite. Topped with sugar for
extra crunch, this is the eff ortless, elegant dessert
your summer soirées have been waiting for.
¾ cup (222 grams) Berry Jam (recipe
precedes)
2 tablespoons (16 grams) cornstarch
¾ cup (170 grams) unsalted butter, softened
1¼ cups (250 grams) plus 1 tablespoon
(12 grams) granulated sugar, divided
2 large eggs (100 grams), room temperature
1 teaspoon (4 grams) vanilla extract*
2¾ cups (344 grams) all-purpose fl our
1½ teaspoons (7.5 grams) baking powder
1 teaspoon (3 grams) kosher salt
1 teaspoon (2 grams) ground ginger
1¼ cups (300 grams) sour cream, room
temperature
Garnish: fresh blackberries, fresh blueberries- Preheat oven to 350°F (180°C). Butter and
fl our a 3-inch-tall, 8-inch-round cake pan.
Wrap outside of pan with foil, shiny side out.
Trim edges of foil even with rim of pan. (This
prevents the bottom and sides of the cake from
getting too dark.) - In a small bowl, stir together Berry Jam and
cornstarch. Set aside. - In the bowl of a stand mixer fi tted with the
paddle attachment, beat butter and 1¼ cups
(250 grams) sugar at medium speed until
fl uff y, 3 to 4 minutes, stopping to scrape sides
of bowl. Add eggs, one at a time, beating well
after each addition. Beat in vanilla. - In a medium bowl, whisk together fl our,
baking powder, salt, and ginger. With mixer on
low speed, gradually add fl our mixture to butter
mixture alternately with sour cream, beginning
and ending with fl our mixture, beating just until
combined and scraping sides of bowl after each
addition. (Batter will be thick.) - Spoon 2¼ cups (about 531 grams) batter
into prepared pan. Using a small off set spatula,
spread batter in pan, and smooth top. Spoon
jam mixture onto batter. Using an off set
spatula, spread jam mixture to within ½ inch of
edges of pan. Spoon remaining batter onto jam
mixture, smoothing top with off set spatula.- Bake for 30 minutes. Sprinkle with
remaining 1 tablespoon (12 grams) sugar, and
loosely cover with foil. Bake until golden brown
and until a wooden pick inserted in center
comes out clean, 55 minutes to 1 hour and
5 minutes more. Let cool in pan for 25 minutes.
Remove from pan, and let cool completely on
a wire rack, sugar side up. Garnish with berries,
if desired.
*We used Heilala Pure Vanilla Extract.InsteadofmakingtheBerryJam,you
canalsousehigh-qualitystore-bought
blackberryorblueberryjamforthe
BerryPalmiers,Berry-FilledSourdough
DiscardDoughnuts,andBerryJamCake.
WesuggestBonneMamanBlackberry
PreservesorBonneMamanWildBlueberry
Preserves,availableatspecialtyfoodstores
oronline.•