Blackberry Cake with Spiced Wine Jam - Benjamina Ebuehi - Another Pantry

Name: Blackberry Cake with Spiced Wine Jam - Benjamina Ebuehi - Another Pantry
Ingredients: Preheat your oven to 180C. Grease and line two 6 inch cake tins.; Gently heat the milk in a saucepan with cinnamon sticks and crushed cardamom. Remove from the heat and let it steep for 15 minutes.; Sift together the flour, baking powder, and ground cinnamon and set aside.; Beat the butter, sugar and vanilla together until pale. Add eggs one at a time, beating well after each addition.; Mix in half of the flour mixture, followed by the milk and the remaining flour.; Divide the batter evenly between the tins and bake for 35-40 minutes until a skewer inserted comes out clean.; To make the jam, add the wine, plums, cinnamon sticks, star anise and nutmeg to a large saucepan. Cook for 10-15 minutes until the plums have softened.; Add the remaining ingredients and boil for a further 10-15 minutes until it coats the back of a spoon.; Remove the cinnamon sticks, star anise, and orange slices and pour into a shallow tray to cool quickly or into sterilised jars.; Beat together the mascarpone and icing sugar until smooth.; Once the cakes are completely cool, level each one with a serrated knife. Sandwich the cakes together with the jam and half of the mascarpone. Top with the remaining mascarpone and fresh berries.

www.anotherpantry.co.uk

A warming winter recipe by Benjamina Ebuehi shot and styled by Rye London in their Dalston-based studio back in 2018.

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Ingredients

Preheat your oven to 180C. Grease and line two 6 inch cake tins.
Gently heat the milk in a saucepan with cinnamon sticks and crushed cardamom. Remove from the heat and let it steep for 15 minutes.
Sift together the flour, baking powder, and ground cinnamon and set aside.
Beat the butter, sugar and vanilla together until pale. Add eggs one at a time, beating well after each addition.
Mix in half of the flour mixture, followed by the milk and the remaining flour.
Divide the batter evenly between the tins and bake for 35-40 minutes until a skewer inserted comes out clean.
To make the jam, add the wine, plums, cinnamon sticks, star anise and nutmeg to a large saucepan. Cook for 10-15 minutes until the plums have softened.
Add the remaining ingredients and boil for a further 10-15 minutes until it coats the back of a spoon.
Remove the cinnamon sticks, star anise, and orange slices and pour into a shallow tray to cool quickly or into sterilised jars.
Beat together the mascarpone and icing sugar until smooth.
Once the cakes are completely cool, level each one with a serrated knife. Sandwich the cakes together with the jam and half of the mascarpone. Top with the remaining mascarpone and fresh berries.