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Blackberry lemon cakes with cheesecake topping – BBC Good Food

October 25, 2010

This week’s bake was, by all accounts, a bit of a weird one. It was two cakes in one, normal sponge cake on the bottom with a cheesecake style topping. Except the cheesecake part wasn’t made from cheese, but rather sour cream, an egg and icing sugar.

Anyway, this required messing about with fiddly strips of paper that you would need later on to pull the cakes out of the muffin tin, but if you wanted to save yourself the hassle you could probably just use tall cupcake or muffin cases to similar effect.

Another reason why this bake was odd is that when the cake part has barely cooked, you have to take them out of the oven and squash them into the base of the muffin holes so that you can pour the cheesecake mixture (at this point runny) to fill up the holes. I got the feeling that this wouldn’t work because the cakes had already risen quite a lot, but it’s amazing what you can do with a spatula isn’t it?

Anyway, after pouring the cheesecake mixture on, they go back in the oven for a bit and then when they come out they do look ever so sweet with the luscious blackberry glistening out from the top. The recipe actually called for blueberries, but at this time of year they are so expensive and carry so many food miles I just couldn’t bear to use them and found these blackberries on special offer instead.

Now for the inevitable problems with this week’s bake… The recipe commands you to take the cakes out of the oven when they are only partially cooked in order to flatten them slightly and pour the cheesecake topping on. You wouldn’t be able to do this at the end as they’d be too hard to push down and there would be no room for the topping. The problem is that the resulting cakes (or at least mine) remained pale and not quite cooked enough for my liking at the end of it. They weren’t light and airy like normal sponge, but a lot more dense. It wasn’t a bad cake, but you can see why cheesecakes are normally accompanied by biscuit and not sponge…

The taste of the cheesecake part was light and somewhat refreshing, and the sponges just lemony enough. Still, I don’t think I’ll be rushing to make these again, even if they were a little more interesting than usual.

So here we go:

Taste: 3/5 Nice enough, but they don’t really have the wow factor, unfortunately.

Difficulty: 3/5 The tricky part here is the laying of the baking paper strips into the muffin holes to allow you to pull out the cakes at the end. It was a lot of faff for not a fantastic reward – if you had a silicon baking tray you might want to use one of those instead. It was also a bit weird having to push down part baked cakes with a spatula.

Amendments: Subtituted blueberries for blackberries, you could probably use whichever fruit you liked here, although a berry of some kind would work best I think.

Chance of remake: 1/5 Nice enough, but with so many other wonderful treats I can’t imagine I’ll be rushing to the kitchen for these any time soon.

You can find the lemon cake with blueberry lemon cakes with cheesecake topping recipe on the BBC Good Food website.

Special thanks to Emma for the props and ‘rustic’ table 😉

One Comment leave one →
  1. October 26, 2010 10:00 am

    I am not going to comment this time as I DIDN”T TRIED THEM! I hope that next time you not forget about your hungry co-workers 🙂

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