Fresh blackberries n' cream cake with lemon curd
Cakes
When I saw these fresh blackberries at the market, I thought of making my own version of my maternal grandmother's special Sunday dessert, something she called Jam Cake--though hers had more like 8-10 thin layers--I'll do more on another version--this time, I wanted to keep it smaller. The cream here is a cream cheese frosting (home-made) and the cakes are almond-flavored with a little ginger--very refreshing! Had a lot more blackberries, but hey, people in the house like to snack, so I had to make do with what was left, but normally, I'd put at least twice as many, a full pint, so go for that amount with your own. The lemon curd is quite simple, and an old family recipe, especially good with homebaked gingerbread and some whipped cream, spread on a warm scone or as a dip for big gingersnaps. Adjust the baking time to your own stove--they're not all alike; just keep the oven light on and when it looks done, it probably IS--don't let the cakes overbake--they are thin and don't need much time. Store in the fridge between eating times, but let the cake get to room temp before serving as the cold makes the cake layers a bit stiff (though it keeps the creamy topping from melting). This cake can also be re-created very well with fresh blueberries or with raspberries.
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