Boysenberry Poke Cake

Serves 12 people

2 hrs min prep

30 min cook

The pockets of Boyseberry Jam in this poke cake are sure to give you a flavour-filled dessert.

By Angie Tinh

Baking,

Desserts

Ingredients

2 tsp White vinegar
3/4 cup Milk
1 tsp Vanilla extract
1/4 cup Greek yoghurt, room temperature
2 cups Plain flour
2 tsp Baking powder
1/2 tsp Salt
115g Butter, softened
3/4 cup Caster sugar
2 Eggs, room temperature
2/3 cup Anathoth Farm Boysenberry Jam
5 Tbsp Water
1 tsp Gelatin
1/2 cup Thickened cream
1/4 cup Icing sugar

Method

Preheat oven to 180°C. Grease a 19cm square pan with butter and line base with non-stick baking paper.
Add vinegar to milk and set aside for 5 minutes. Whisk in vanilla extract and sour cream (or yoghurt).
In a bowl, whisk together flour, baking powder and salt.
Place butter and sugar in a stand mixer bowl. Using a paddle attachment, cream butter and sugar for 3-5 minutes or until it’s lightened in colour and fluffy. Scrape down sides of bowl. With mixer running, add one egg in at a time, making sure each egg is well incorporated.
Using a spatula, fold in 1/3 of dry flour mix into butter mixture until flour is just incorporated, before adding in 1/2 the milk and folding that in. Keep alternating until all of the flour and milk has been added. Don’t over beat mixture.
Pour batter into the prepared cake pan and bake in the oven for 30 minutes - a toothpick should come out clean when inserted into the center of the cake.
Sit pan on a baking rack for a few minutes. During this time mix the Boysenberry Jam with 3 tablespoons of water. Use end of a wooden spoon to poke holes evenly all over the cake and spoon the jam over the top of the cake, making sure to push the jam into holes.
Allow cake to fully cool down either on the bench or in the fridge.
When you’re ready to finish the cake, mix the gelatine and remaining two tablespoons of water in a small saucepan and set aside to allow it to bloom. After 5 minutes, heat gelatine mixture over low heat until the gelatine fully dissolves – don’t let it simmer. Let it cool for a few minutes to room temperature before using.
Start whipping the cream with the icing sugar in a stand mixer and once it starts to thicken, pour gelatine mixture in as the stand mixer is running. Whip cream to stiff peaks. Spread cream all over the top of cake.
Refrigerate cake for an hour to let cream set before slicing cake to serve.