Lime and Blackberry Swedish Mud Cake (with Blackberry Icing)
Ingredients
Cake:
- 75g (¼ cup + 1 tbsp) butter
- 2 eggs (small)
- 150g (¾ cup) sugar
- 1 tsp vanilla extract
- ½ lime
- 70g (½ cup + 1 tbs) spelt flour (see note 1)
- 50g (1¾ oz) fresh blackberries (see note 2)
Icing:
- 50g (1¾ oz) fresh blackberries (see note 2)
- 1 tsp lime juice
- icing / confectioners' / powdered sugar
Instructions
Cake:
- Pre-heat the oven to 175℃ (350℉).
- Line and/or grease an 18cm (7") springform (see note 3).
- Add the butter to a pan and heat it until most of it is melted. Remove from the heat and set to one side for a moment.
- In a bowl, whisk the eggs, sugar, vanilla extract, and lime (two tablespoons of juice and the zest) together.
- Add in the melted butter and whisk just until everything is combined.
- Sift in the flour and once more, just whisk until everything is combined.
- Pour into the prepared cake pan and gently push the fresh blackberries into the batter (there's no need to completely submerge them).
- Bake the cake in the lower part of the oven for 20 minutes. The top will still jiggle a little, but it will firm up.
- Allow the cake to cool before adding the icing.
Icing:
- Place the blackberries and teaspoon of lime juice in a small pan.
- Heat them for just a minute or two, and then squish with a fork, so that you are left with a thick mixture.
- Remove from the heat and allow to cool.
- When ready, add as much icing sugar as needed to make a thick paste. Alternatively, you can make it quite runny, if you prefer. Just slowly add icing sugar until your desired consistency has been achieved.
- Top the cake with a few additional blackberries (if you like). Slice and enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- You can use spelt or regular flour for this recipe (just use the same amount).
- I used fresh blackberries, but you could use frozen. Alternatively, use the same amount of any other berry if you prefer.
- If you would like to make this cake in a 24cm (9.5") just double the ingredients apart from the eggs - use three medium eggs instead.
