Green Tea & Blackberry Ombre Sweetcakes

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pop!YUM

For the Sage & Sparkle brunch Fallon and I created what we lovingly call Sweetcakes. What are Sweetcakes you ask? It’s our version of the Cronut which is half croissant, half doughnut — the pastry hybrid created by Chef Dominique Ansel that is taking the world by storm. Instead ours is part muffin, part cake served like pancakes, but so much prettier if I do say so myself!  We are not the overly sweet cake type so this creation was perfect for our taste buds. A perfectly delicate soft sweet flavor!

When making the Sweetcakes all we knew is that we wanted a purple and green Ombré layers. As we searched my kitchen for ingredients to fit the Sage & Sparkle theme and color schematic I was blurting out possible combinations like pistachio, lime, green apple…. then I said “Green Tea!”  I’ll be the first to admit that I’m not into tea. Actually, I hate tea. That’s why it was so surprising to Fallon that I even suggested it, let alone had any tea in my house.  I say that yet, Fallon, on what seems a weekly basis tries to convince me that I CAN like tea. She’s all like “It comes in soooo many flavors!” I know, but I hate the base, which is tea, so why would I like it? Ugh! You have to understand… Fallon is a Tea Fanatic! Kind of like how I am for Whiskey.  And yes, I try to convince her that it’s soooo good as well!  Brown Juice rules!!!! We are just different like that I guess. Anyhoo, I digress…..

So we decided on Green Tea for the green and fresh blackberries for the purple.  We gathered all of the ingredients and were in cake batter heaven. All I can say is that Fallon and I probably ate more batter than we should have. That Blackberry batter in particular was YUMMY! Tangy, sweet  goodness!

The final Sweetcakes were both delicious and beautiful to look at. And I have to admit it when I’m wrong about something… I liked the Green Tea Sweetcakes. Fallon – YOU WIN! I swear I will get you over to the dark spirits side. One day….

Until then it’s all about the Sweetcakes. I’m telling you… this is the next BIG thing!

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Fresh Blackberry Sweetcake

pop!INGREDIENTS

  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 Cup Fresh Blackberries
  • 1 1/4 cups white sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 cup plain yogurt
  • 1 1/2 teaspoons vanilla extract

Green Tea Sweetcake

pop!INGREDIENTS

  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 teaspoons powdered green tea
  • 1 1/4 cups white sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 cup plain yogurt
  • 1 1/2 teaspoons vanilla extract

pop!DIRECTIONS

  1. Preheat oven to 350°F
  2. Grease and flour 4 inch pans.
  3. Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside.
  4. In a large bowl, beat together sugar, oil, and eggs until smooth.
  5. Stir in 1 1/2 teaspoons vanilla.
  6. Separate the batter into 2 batches and add food coloring
  7. Batch 1 should be a light green, batch 2 should be at least 2 shades darker
  8. Beat in the flour mixture alternately with the yogurt, mixing just until incorporated. Pour batter into prepared pans.
  9. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  10. Cool on wire rack for 30 minutes before turning out of the pans.
  11. Use a round cookie cutter to make the rounds
  12. Frost each layer lightly with cream cheese frosting and stack
  13. Garnish with whip cream and a Black Berry
  14. Pour the mixed berry sauce on the bottom of the plate

*Directions are same for both cakes – replace Green Tea with crushed Blackberries

Mixed Berry Sauce

pop!INGREDIENTS

  • 2 cups mixed berries (frozen or fresh)
  • 1/3 cup brown sugar
  • 4 tbsp of salted butter
  • 1 tbsp lemon juice (or up to half a lemon to taste)
  • 1 tbsp cornstarch

pop!DIRECTIONS

  1. Combine berries, sugar and lemon juice on medium heat over the stove
  2. Stir occasionally and break down some of the larger berries with a spoon
  3. Continue until all berries are slightly soft and a juice begins to form
  4. Add cornstarch and stir in quickly
  5. Turn the heat up to high and stir constantly until sauce reaches desired thickness

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