At this very time last year I posted a recipe for a sauce using nannyberries or viburnum lentago. It was my first experience with this berry, and I was surprised at just how easy to use and tasty it was. In that post, I give some description of the plant which I won’t repeat here, but if you think you might have access to this plant, you might find it interesting.
This year the trees are producing even more than last year, and I hope to try a few recipes with them, starting with one for a cake. There are no nannyberry cake recipes I can find, so here is my chance to create a ‘first’.
It is a pretty standard, old-fashioned sort of cake recipe, using butter, eggs and buttermilk, but the subtle fruit flavour of these berries, something like that of plums, mixed with cardamom, makes a super aromatic dessert appropriate for an autumn menu. If you don’t care for or own any cardamom, cinnamon could be substituted.
1 1/2 cups nannyberries
3/4 cup water
3 egg yolks
1 cup buttermilk
1 tsp vanilla
1 cup butter
1 cup lightly packed brown sugar
1 1/2 cups flour
2 Tbsp ground flaxseed
1 tsp baking soda
1 tsp ground cardamom
3 beaten egg whites
Cook the nannyberries and water in a covered pan until soft, about ten minutes. Strain the berries, pressing out as much pulp as possible. This will make about 1/2 cup of juice. When cool, beat in the eggs, buttermilk and vanilla. In a separate bowl, cream the butter and sugar. Measure the flour, flaxseed, soda and cardamom and mix well. Blend one third of the dry ingredients into the butter mixture at a time, alternating with half the liquid. When it is all blended, fold in the egg whites.
Pour the batter into a ten inch spring form pan lined with parchment paper. Bake at 325 degrees F for fifty minutes. Allow it to sit for ten minutes, then remove the cake from the pan and allow to cool on a rack.
This is a cake which can be served just as is, with cream or ice cream, or if you like given a full regalia.
Linked to Fiesta Friday #87.