Blackberry syrup cake

These days I've had too many blackberries in the freezer and some leftover syrup from the last jars I made. So I ended up making this blackberry and vanilla cake again. I make this recipe when I need something quick that will last at least two days and won't dry out. It's nothing fancy, but it always comes out fluffy, even when you use smaller eggs or the oil isn't the most expensive. Plus, it's the kind of cake that never sticks to the baking paper and doesn't leave too much mess afterwards.

Quick info

Total time: 1 hour and 15 minutes (including cooling)
Servings: 2 large loaves (about 16 slices each)
Difficulty: easy

Ingredients

8 eggs, separated
300 ml oil (I use sunflower oil)
500 g all-purpose flour
500 g granulated sugar
2 packets of vanilla sugar (or 2 tablespoons vanilla extract)
2 packets of baking powder
Juice of 1 lemon (for the baking powder)
Blackberry syrup (about 3-4 tablespoons, no need for more)
Raisins (optional, I add about 3-4 tablespoons)
Baking paper for the pans

Preparation method

1. Preheat the oven to 180°C, top and bottom heat. Prepare two loaf pans with baking paper.

2. Crack the eggs and separate the whites from the yolks. Place the egg whites in a large bowl for the mixer. Put the yolks in a separate bowl.

3. Mix the yolks with the oil. I pour the oil gradually and whisk with a whisk or spoon until the mixture becomes creamy and smooth.

4. Add the baking powder mixed with lemon juice to the yolks. Mix briefly.

5. Beat the egg whites with the mixer on high speed. When they start to foam, add the sugar in a rain and the vanilla sugar. Continue beating until you get a stiff, shiny foam. It's ready when you lift the whisk and the foam holds on it.

6. Add the yolk mixture to the egg whites. Fold in with a spatula or whisk, using up-and-down motions to avoid losing volume.

7. Gradually sprinkle in the flour, in a rain. Mix slowly with the spatula, just enough to no longer see dry flour in the mixture. The flour can be sifted beforehand, but it's not mandatory.

8. Pour about 3/4 of the mixture, evenly divided, into the two prepared pans. The remaining mixture stays in the bowl.

9. In the remaining mixture, add the blackberry syrup. Mix briefly, just to color it, it doesn't need to be perfectly homogeneous.

10. Pour the blackberry mixture over the cakes in the pans, covering the entire surface. I don't level it too much, I let it flow as it wants.

11. Sprinkle raisins on top (or not at all, if you don't want).

12. Place the pans in the oven, on the middle rack. Bake for 30-35 minutes. After 30 minutes, insert a toothpick in the center - if it comes out clean, it's done. If not, leave for another 5-8 minutes.

13. Remove the cake from the oven and let it cool in the pan for 10 minutes, then lift it out with the paper and place it on a rack to cool completely. It slices easily once fully cooled.

Why I make this recipe often

This cake stays soft even after two days. You can take it on the go or serve it with coffee. It's not picky about ingredients and doesn't stick to the mold. It can be easily portioned and doesn't crumble. It's perfect for the weekend when you need something quick and filling.

Tips

- Flour should never be beaten with a mixer; it should be gently incorporated with wide motions.
- The blackberry syrup is only added to the top mixture for a nice visual effect and taste.
- Don't add more syrup; it will make the top layer too soggy and it won't rise properly.
- If you want the cake not to sink, don't open the oven in the first 25 minutes.

Substitutions

- Vanilla sugar can be replaced with natural vanilla extract.
- If you don't have blackberry syrup, any thick syrup like raspberry or currant will work.
- Sunflower oil can be replaced with another neutral oil.
- All-purpose flour can be partially replaced with whole wheat flour (up to 1/3 of the amount), but it won't be as fluffy.

Variations

- You can add pieces of dark chocolate or nuts on top of the syrup layer.
- Finely chopped walnuts can be added to the mixture if you don't have raisins.
- If you don't want a marbled layer, you can mix the syrup directly into the whole mixture for a light purple cake.

Serving ideas

- It goes well plain, with coffee or tea.
- For breakfast, with rich yogurt.
- With extra blackberry syrup on top if you want more tartness.
- It can be transformed into a holiday dessert, cut into thick slices and served with whipped cream or vanilla ice cream.

Frequently asked questions

1. Can I use less sugar?
Yes, you can reduce the sugar to 350 g without affecting the texture, but it will be less sweet and less browned.

2. Can the cake be made with a hand mixer only?
Yes, but it takes a bit longer to beat the egg whites; you need patience and consistent speed.

3. Is the blackberry syrup only added on top or also in the mixture?
Only on top, for visual effect and concentrated flavor. If you add it to the whole mixture, the colored layer won't show anymore.

4. Can I use round pans instead of loaf pans?
Yes, just be careful with the baking time. In 20 cm round pans, check after 25-30 minutes.

5. Can the cake be frozen?
Yes, sliced and packed in bags, it lasts a month in the freezer. The texture holds up well after thawing.

Nutritional values (per slice, approximately, for 16 slices per cake)

Calories: 230 kcal
Protein: 4 g
Fat: 7 g
Carbohydrates: 37 g
No significant fiber, easily digestible. Sugar is dominant but can be reduced according to preferences.

Storage and reheating

It can be stored at room temperature, covered, for up to 3 days. In the fridge, it lasts up to 5 days, but it can dry out slightly. To reheat, 10 seconds in the microwave per slice brings back the original texture. After freezing, let it sit at room temperature until fully thawed. The cake doesn't harden too much and doesn't crumble when sliced after resting.

Separate the eggs. Mix the yolks with the oil, then with the baking powder dissolved in lemon juice. Beat the egg whites until stiff with sugar and vanilla sugar, and incorporate them into the yolk mixture. Finally, add the flour gradually and mix gently. Line the baking trays with parchment paper and pour 3/4 of the mixture in. To the remaining mixture, add blackberry syrup and pour it over the entire surface of the cake. Sprinkle with raisins and place in the preheated oven for 30-35 minutes.

For two loaf pans.

 Ingredients: 8 eggs, 300 ml oil, 500 g flour, 500 g sugar, 2 packets of vanilla sugar, 2 packets of baking powder, blackberry syrup, raisins, 1 lemon

 Tags:  fruit cake vanilla cake