Blackberry, Peach
& BASIL TRIFLE
SERVES 10
Trifles have always felt like summer to meāeven the name evokes a lazy warm afternoon. I like to make these in little glass cups and serve them with sweet tea or lemonade.
For the topping and assembly:
3 large peaches, peeled (if youād like) and sliced into Ā½-inch (12-mm) pieces
Ā¼ cup (50 g) granulated sugar
3 cups (300 g) fresh blackberries
1 bunch basil, roughly chopped
For the cake:
1Ā¼ cups (160 g) all-purpose flour
Ā½ cup (70 g) yellow cornmeal
1Ā½ teaspoons baking powder
1 teaspoon baking soda
Ā½ teaspoon salt
Ā¾ cup (1Ā½ sticks/170 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
Ā½ cup (120 ml) buttermilk
For the whipped cream
2 cups (480 ml) heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
To make the topping: In a small bowl, combine the peaches and 2 tablespoons of the sugar. In another small bowl, combine the blackberries and the remaining 2 tablespoons sugar. Place the fruit in the refrigerator.
To make the cake: Preheat the oven to 350Ā°F (175Ā°C). Butter a 9-by-5-inch (23-by-12-cm) loaf pan.
In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla. Alternate adding the flour mixture and buttermilk to the mixer bowl, beginning and ending with the flour.
Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Allow the cake to cool completely and then cut it into cubes.
To make the whipped cream: In a chilled bowl, combine the cream, powdered sugar, and vanilla. Using a chilled whisk, whip by hand or with an electric mixer until soft peaks form.
To assemble the trifle: For a single large trifle, scatter half of the cake cubes in the bottom of a trifle bowl. Spoon over one-third of the blackberries (along with juices) and a third of the peach slices. Sprinkle one-third of the basil on top of the peaches. Top with half of the whipped cream. Repeat the layering process, then top the trifle with the remaining blackberries, peaches, and basil leaves.
To make individual trifles, fill the bottom of each serving glass with cubes of cake, add blackberries, peaches, and basil, top with whipped cream, and garnish with the remaining blackberries, peaches, and basil leaves.
BLACKBERRY-THYME CAKE
with Honey Goat Cheese Frosting
SERVES 8
In late July my sister and I brave the thorny blackberry bushes in our backyard and are rewarded with baskets full of ripe berries. When weāve had our fill of eating them by the handful, I like to use up whatever is left by making this cake.
For the cake and assembly:
3 cups (300 g) fresh blackberries, plus more for garnishing
Ā¼ cup (60 ml) honey
1 teaspoon thyme leaves, plus more for garnishing
1ā
cups (215 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
Ā½ teaspoon salt
Ā½ cup (1 stick/115 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
Ā½ cup (120 ml) buttermilk
For the frosting:
4 ounces (115 g) goat cheese, room temperature
4 ounces (115 g) cream cheese, room temperature
ā
cup (75 ml) honey
About 2 cups (200 g) powdered sugar
To make the cake: In a small bowl, stir together the blackberries, honey, and thyme.
Preheat the oven to 350Ā°F (175Ā°C). Butter two 6-inch (15-cm) round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Add the vanilla.
Alternate adding the flour mixture and the buttermilk to the mixer bowl, beginning and ending with the...