If you are a regular Cakeyboi visitor then you may be familiar with the fact that I am not averse to using food colouring and artificial flavourings on occasion.
Some of you may baulk at that, but I can honestly say it’s not something I have sweated over very much in my life. If it were that bad, I’m sure the Food Standards Agency would have banned it all by now.
I thought I would try and give a cake natural ‘pop’ for a change however and my initial plan was a blueberry cake. As my local supermarket were fresh out, I plumped for plump, juicy blackberries instead. And I’m glad I did.
I used pureed blackberries to add the flavour to the cake, plus the intense dark purple of the berries changed the cake batter to a lovely shade of mauve.
The flavour and the colour were both quite subtle, quite a contrast to the sometimes garish colours and flavourings I use.
To go with the lilaccy cake, I decided to pair it with a lemon buttercream. Flavoured with real lemon juice and zest, I really was going au natural! The buttercream was not subtle though and the lemon flavour was so tangy, it puckered one’s lips.
Here’s how I made this lovely, natural flavoured cake…
I am entering this cake into this month's Love Cake hosted by Ness at Jibber Jabber UK. The theme this month is 'Colour Me Pretty' and as this cake is naturally coloured I think it fit's the bill perfectly.