Trying out different cakes in my slow cooker has become a bit of a favourite pastime of mine. We do eat healthy food most (some) of the time, honest :-). This time I found a tin of blackberries in the cupboard which must have been there for a while as I usually stick to fresh fruit, especially in the summer. I thought I’d use them up in a bake and use up a lemon languishing in my fruit bowl as well. Time for a slow cooker lemon and blackberry cake!
Slow cooking a cake might seem like an odd thing to do, but it keeps lovely and moist, and you can get on with other things without having to keep your eye on the oven as much, especially when you have got to know your slow cooker like I have. The one I used today is round and 3 litres in size, and it runs very hot, usually trying to burn the edges of cakes, and bringing dishes to simmering point quite quickly.
So this time I put it on high for the first hour, to get it going, then switched to low for the second hour. No burning and still a well cooked, firm cake, when tested with a skewer.
If you bake a cake in your own slow cooker, take into account whether your cooker runs hot or slow, and it should generally take between 1-2 hours on high. You will need to check it regularly the first time, to watch out for burning.
Back to the cake, the lemon zest went really well with the blackberry purée, for a real summery flavour. If you use whole berries instead of purée, just bear in mind they will sink to the bottom during the slow cooking process. I topped my cake with blueberry flavoured buttercream icing, as I had run out of blackberries, and the icing had a lovely colour to it which added to the overall effect.
- 125 g / half a cup plus 1 tablespoon butter
- 125 g / half a cup plus 1 tablespoon light brown sugar
- 2 medium eggs
- 250 g / 2 cups plain flour
- 1.5 tsp baking powder
- 200 ml milk
- Zest of a lemon
- 1 small tin of blackberries in syrup, drained and mashed up, or use fresh berries
- Cream together the butter and sugar using an electric whisk.
- Whisk together eggs and milk in a jug. Get the flour and baking powder ready in another bowl.
- Add some of the egg and milk mixture to the butter and sugar, followed by some of the flour mixture, and mix well. Keep adding until it is all in.
- Add the zest of the lemon and stir.
- Grease your slow cooker pot and put in a cake case or baking paper.
- Put half the cake mixture in, then put in the puréed blackberries.
- Add the rest of the cake mixture on top and swirl slightly.
- Cook for 1-2 hrs on high or until a skewer comes out clean.
- Remove from the pot when it has cooled enough to handle, and allow it to cool fully on a rack. This will take quite a while.
Once it is completely cool you can ice it if you want to (or just eat it up!). I topped mine with blueberry buttercream made with 150 g butter, softened, and approx. 300 g icing sugar, whizzed up using the electric whisk. I microwaved a handful of blueberries in a little water for a minute on high, then left it to cool and removed the skins. Then I stirred the juice into the buttercream little by little to achieve the desired colour.
A delicious summery slice of slow cooked cake!
I’m sending this over to Casa Costello’s Bake of the Week which I’m joining for the first time this week. There are some lovely looking bakes on there, have a look!