Bakers continued into this series of The Great British Bake Off with a selection of cake themed tasks that left us drooling at the television screen. We couldn’t resist getting involved by making our own showstopper…
The Blackberry and Lavender Naked Cake with White Chocolate Buttercream is the perfect fruity showstopper for any occasion. Four layers of fluffy, light vanilla cake, homemade blackberry jam, hints of lavender and a smothering of white chocolate buttercream make every bite an absolute dream for anyone guilty of a sweet tooth.
Makes about: 24 servings
Prep: 30 mins
Cook: 30 mins
Nutrition, per serving: 383 calories per serving
WHAT YOU WILL NEED
• 1 cup vegetable oil
• ½ cup plain Greek yoghurt
• 3 large eggs
• 2 cups granulated sugar
• Zest from 2 lemons
• 1 1/2 cups buttermilk
• 3 ¾ cups plain flower, sieved
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 tsp salt
BLACKBERRY AND LAVENDER COMPOTE
• 3 cups fresh blackberries
• ½ cup honey
• 1 tbls lemon juice
• ½ tsp dried lavender
WHITE CHOCOLATE BUTTERCREAM
• 340g unsalted butter, at room temperature
• 1 ½ cups icing sugar, sieved
• 250g white chocolate
Preheat the oven to 160⁰C (fan). Grease and line the bottom of two 8-inch deep, round cake tins.
In a stand mixer, beat together the vegetable oil, yoghurt, eggs, sugar, lemon zest and buttermilk until combined. Add the flour, baking powder, bicarbonate of soda and salt, and mix until just combined.
Divide the batter equally between the two cake tins and bake on the middle shelf for 30 – 35 minutes, until a skewer comes out clean when inserted into the centre.
Remove and allow to cool for 10 minutes, before removing from cake tins and leaving to cool completely on a wire rack.
While the cakes, it’s time to make your compote. Add the blackberries, honey, lavender and lemon juice to a small pan. Stirring occasionally, bring the mixture to the boil, then reduce the heat and smash the berries with a potato masher or the back of a fork.
Allow the mixture to simmer until reduced by half, stirring to ensure the seeds do not stick to the bottom of the pan. Allow to cool.
While the cakes are cooling, make the buttercream. Break the chocolate into a bowl and place over a pan of barely simmering water (not allowing the water to touch the bottom of the bowl) and melt the chocolate gently.
Once just melted, remove from the heat and allow to cool. In a stand mixer, add the butter and icing sugar and beat until smooth and light. Add the cooled, melted chocolate and gently beat to combine.
Once all three elements are cool, assemble the cake. Using a large serrated knife, or cake slicer, divide each cake in two. Place one layer on a serving plate and spread a fifth of the buttercream on top, followed by a thin layer of the compote. Continue to do this until the last layer is in place.
Use the remainder of the buttercream to cover the top of the cake and lightly cover the sides. Chill for 30 minutes and serve. Alternatively, keep the cake in the fridge for a day.
If you try this recipe for yourself, be sure to share your photos with us over on our social media platforms. We’ll be getting in The Great British Bake Off spirit over the next few months, so watch this space for more baking inspiration.