This cake is composed of wineberries and blackberries that I found while forest bathing. This is what the Japanese call shinrin-yoku, or the medicine of being in the forest. It is simply going out into the woods and just being. Wineberries taste sweet and tart and are juicy, just like raspberries.
Total Time
1hr 30min
4.0
2 Ratings
Author: Homemade and Wholesome
Servings:
8
Ingredients
•
1/2
cup
Unsalted Butter
•
1
cup
Granulated Sugar
•
3
Lemons
, zested, juiced
•
3
Eggland's Best Classic Eggs
•
2
cups
Unbleached All Purpose Flour
•
1
tsp
Baking Powder
•
1/2
tsp
Salt
•
1
cup
Plain Yogurt
or Vanilla Yogurt
•
1/2
cup
Wineberries
or Raspberries
•
1/2
cup
Fresh Blackberries
•
1
cup
Powdered Confectioners Sugar
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C). Grease a loaf pan.
2.
Wash the Wineberries (1/2 cup) and Fresh Blackberries (1/2 cup) and set aside.
3.
In the bowl of a stand mixer, combine Unsalted Butter (1/2 cup), Granulated Sugar (1 cup) and zest from Lemons (3).
4.
Cream until light and fluffy.
5.
Add Eggland's Best Classic Eggs (3), one at a time, beating well after each one.
6.
In another bowl, whisk together Unbleached All Purpose Flour (2 cups), Baking Powder (1 tsp), and Salt (1/2 tsp). After scraping down the sides of the bowl, alternate between the dry ingredients and Plain Yogurt (1 cup).
7.
Once the dry and wet ingredients have been fully incorporated, carefully fold the berries into the lemon zest flecked batter. Pour the batter into the prepared pan.
8.
Bake for 60 to 65 minutes or until a toothpick inserted in the middle comes out clean.
9.
For the glaze, mix the Powdered Confectioners Sugar (1 cup) and Lemon Juice.
10.
Let cool on a wire rack for 10 minutes and then turn out and cool completely before drizzling with glaze.
11.
Slice and enjoy!
Nutrition Per Serving
CALORIES
384
FAT
12.1 g
PROTEIN
4.4 g
CARBS
65.1 g
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