Blackberry and Rose Sheet Cake

Blackberries are so beautiful and affordable at this time of the year. As soon as I bought a sheet pan, that has been on my list for a while, I knew I had to inaugurate with an easy and divine tasting blackberry and rose sheet cake.

Blackberries not only look stunning on their own but the purple-pink hue they leave behind when pureed or cooked is phenomenal. Hence, the highlight of this cake is the colour of frosting. Otherwise, it is a simple cake put together in one bowl and infused with rosewater.

We are at the tail end of summer in Australia and it’s sad to say goodbye to all the berries and stone fruits. I would love to squeeze in a few more summery recipes if I can. Meanwhile enjoy the season at your end of the world.

Blackberry and Rose Sheet Cake
Serves 16

4 eggs, lightly whisked
3/4 cup canola oil
1 cup milk
1/2 tsp rosewater
3 cups self raising flour
1 and 1/2 cup castor sugar
1/2 cup blackberries (fresh or frozen)

Blackberry Buttercream
250 g unsalted butter, softened
3 cups icing sugar
3 tbsp fresh blackberry puree, strained
1/2 tsp vanilla bean paste

Preheat oven to 180 degrees C. Grease the base and sides of a sheet pan and line the base with baking paper.

Whisk the eggs, oil, milk, rosewater together. Add the flour and sugar, beat until smooth Fold in the blackberries.
Pour mixture into the sheet pan. Bake for 20-25 minutes or until cake is lightly browned and springs back when gently pressed with a finger.

Remove from oven. Allow to cool in pan or turn on to a wire rack. Once cooled completely, frost with blackberry buttercream. Decorate with edible rose petals and fresh blackberries.

To make the frosting, using an electric mixer, beat butter in a bowl until pale. Add 1 cup icing sugar and beat till smooth. Add the blackberry puree and remaining icing sugar and beat slowly until well combined.