Marvelous cake, super easy and quick to make, I love the buttery taste that literally just melt in your mouth. Each ingredient has it own purpose, orange zest add fragrant, sweet smelling deliciousness, making pretty irresistible; crème fraîche not only add smoothness, but also make the cake more moist; and finally blackberries perfected the flavor, not too tart, but pleasantly sweet and tangy, plus it's so pretty when you slice the cake, you get that random pattern from the berries. Hope you'll be tempted enough to try to make this cake.
Buttery Blackberry and Creme Fraiche Cake
make one 10 inches loaf
250 g self-raising flour
175 g cold unsalted butter
175 g turbinado sugar
pinch of salt
pinch of salt
1 tsb baking powder
zest of 1 orange
2 large eggs
213 g crème fraîche
1 tsp vanilla extract
342 g blackberries, rinse and pat dry with paper towel
Preheat oven to 350 degrees F.
Grease a 4.5 x 10 inches loaf pan with butter, Cut a 9 x 15 inches parchment paper, then line the bottom and the sides of the loaf pan with it, let it hang over on both sides. You will need this paper to help you to lift up the cake. Now brush the paper with butter. Set aside.
Place self-raising flour, butter, turbinado sugar, salt, baking powder, and orange zest in a food processor. Pulse a few seconds until mixture resemble a fine crumbs. Measure 1/2 cup + 1 tbs and set aside for the topping. If you don't own a food processor, you can rub the ingredients together using your hands.
In large bowl, crack the eggs, add crème fraîche, and vanilla extract. Mix using rubber spatula until well combine. Add the fine crumb mixture (do not include the one you reserve for topping), fold just to wet the ingredients. Add blackberries, mix carefully so they don't break apart. Transfer to prepared loaf pan, sprinkle in the remaining crumbs mixture that you save aside earlier.
Bake for 50 minutes to an hour, or until tooth pick inserted in the middle comes out clean. Remove from oven, let cool in the pan for 10 minutes. Loosen the narrow sides of the cake with spatula if necessary, lift the paper, and place it directly onto wire rack. Let the cake cool completely before serving.