Blackberry Julep Cake - Inspired By The Royal Wedding

Pastry chef and master gardener - Alisa Huntsman made a Blackberry Julep Cake and showed flowers you can grow locally to decorate a cake – just like Prince Harry and Meghan Markle plan to do at their wedding. Learn more gardening tips at the Urban Gardening Festival is Saturday, May 19 from 9am - 4pm (rain or shine) at Ellington Agricultural Center, 5201 Marchant Dr. Nashville TN. Get hands-on information from UT-trained gardening experts, enjoy food trucks and more than 75 vendors. The event will also feature eight garden-influenced food demonstrations to inspire both novices and veterans to try something new this spring in their home garden and kitchen, be it inspired by Meghan Markle and Prince Harry. Admission is FREE. For more information, visit mgofdc.org/ugf.

BLACKBERRY JULEP CAKE

Makes 1 (8-inch) triple layer cake to serve about 16

INGREDIENTS

2 sticks (8 ounces) unsalted butter, at room temperature
2 cups sugar
1 tablespoon freshly grated lime zest
1/2 teaspoon salt
7 egg whites
3 cups cake flour
4 teaspoons baking powder
1-1/4 cups milk
Blackberry-Lime Preserves, recipe follows
Bourbon Buttercream, recipe follows
Fresh flowers, mint sprigs and blackberries for decoration

DIRECTIONS:

Preheat the oven to 350 degrees F. Grease 3 (8”) cake pans, line them with parchment paper and grease the paper. In a mixer bowl, cream the butter with the sugar, lime zest and salt until light and fluffy. Gradually add the egg whites, 2-3 at a time, beating well between additions and stopping to scrape the bowl.

Combine the flour with the baking powder and whisk gently to blend. In 2-3 alternating additions, beat the dry ingredients and milk into the butter mixture, scraping down the sides of the bowl several times. Beat on medium-high speed for about 1 minute to smooth out any lumps and aerate the batter.

Scoop out 1 cup of the batter into a small bowl. Divide the remainder equally among the 3 prepared pans, smoothing out the tops with a rubber spatula. Mix 2-1/2 tablespoons of the Blackberry-Lime Preserves to the reserved batter and blend well. Drizzle heaping teaspoons of this blackberry mixture over the batter in the pans. Using a skewer or paring knife, swirl the blackberry mixture in short strokes to drag it down through the batter but take care not to mix it in.

Bake for about 25 minutes or until a cake tester or toothpick stuck into the center comes out clean and the cake begins to pull away from the sides of the pan. Let the layers cool in the pan for about 10 minutes, then turn them out onto wire racks, remove the parchment paper and allow them to cool completely.

To assemble the cake, place a layer, flat side up on a cake stand or serving plate. Spread half of the Blackberry-Lime Preserves over the top. Place a second layer on top of the first and spread the remaining preserves over it. Finally, place the third layer on top of the second and frost the sides and top of the cake with the Bourbon Buttercream Frosting. Arrange the flowers, mint and berries around the top of the cake and the serving plate.

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