Blackberry and Ginger Cake
This moist and slightly spicy Blackberry and Ginger Cake is a yoghurt based cake with mixed spice and ground ginger. A warming bake for autumn days.
It is the best time of year bakes! You still have the last of the summer harvest of fruit and vegetables coming out, plus with it getting a little cooler it is the perfect reason to pop the oven on and get baking.
For Autumn I created this most delicious Autumn cake. It is filled with mixed spice and ginger and fresh blackberries which taste incredible together. I chose to decorate the autumn bundt cake with more fresh blackberries and figs, along with crystallised spicy ginger and fresh thyme to add a little green and herbiness to the cake.
Blackberry and Ginger Cake
What I love about bundt cakes is how gorgeous they are when freed from the tin. I love keeping the decoration simple and piling high the fresh fruit. A simple white icing drizzled over the golden brown cake is so striking even without the fruit. I used the Nordic Ware Pro Cast Original Bundt Pan Bakeware, 12 Cup for this bake. (Affiliate Link) It is one of my favourite pieces from Nordic Ware. I use it for all my bundts now. It’s a simple pattern but a winner which always gets a good reception when the cake is presented.
I know figs are more of a summer fruit than Autumn but as this summer has been going on for so long they are still available in shops and work so well with blackberries and ginger. They also taste so good on their own. Blackberries are just divine and it’s always surprising when the end up on the cake as I love to snack on them.
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Blackberry and Ginger Autumn Cake
- 250 g unsalted butter
- 220 g golden caster sugar
- 200 g light muscovado sugar
- 4 large eggs
- 350 g lemon yoghurt
- 2 heaped teaspoons mixed spice
- 1 teaspoon ground ginger
- 320 g plain flour
- 2 teaspoon bicarbonate of soda
- tiny pinch of salt
- 150 g blackberries
- 200 g icing sugar
- a few drops of water
- fresh thyme
- Preheat the oven to 175ºC/150ºc fan.
- Grease the bundt pan (or 2 x 6inch round cake tin with melted butter and dust with flour – this will help you see if you haven’t greased any spots.
- In a stand mixer cream the butter at room temperature and sugars until pale and fluffy.
- Add the eggs one at a time and mix together.
- Mix in the yoghurt.
- In a separate bowl, measure and sieve out the flour, bicarbonate of soda, salt and all the ground spices.
- Sieve in the flower gradually and stop when the flour is evenly mixed in.
- Pour three quarters of the mix into the tin. Cut the blackberries in half and add them in to the mix in a circle. Add the remaining mixture.
- Bake for 1 hour or until a skewer comes out clean. Turn it around after 35 minutes to make sure it’s evenly cooked.
- The cake will pull away from the edge of the tin when it is ready.
- Leave the cake to cool fully before removing from the tin.
- Mix the icing sugar with a few drops of water to make an icing and drizzle it over the cake.
- Top with blackberries and slices of fig. Add a few sprigs of thyme too. Serve and enjoy.
Happy Autumn everyone!
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Used for this recipe (Affiliate Link)