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Lucy Ackroyd
Mar 18, 20233 min read

Hedgerow Cake

Brown butter, rosemary and blackberries. Do you feel transported a The Secret Garden yet?

The idea for this cake came back in 2017 for my friend Natasha’s 22nd birthday. Natasha and I met at uni in a geochemistry module and quickly discovered a shared passion for food, friends and dinner parties. We both love finding new flavour combinations, and especially enjoy finding ways of using seasonal fruit and herbs in desserts. And hence, when Natasha’s birthday came along, well I had to make something to suit our usual style. She has a love of foraging, be that for blackberries, elderflower or our adventures in finding and using wild garlic (but that’s another story).

I see this cake as a tribute to our friendship. The flavour combination really does remind me of walking through muddy footpaths in August, finding the first blackberries of the season. Brown butter is a must here, adding a depth and earthiness that compliments the rosemary and berries wonderfully. It’s a showstopper and a joy to eat. I hope you find an occasion to make it for a good friend too.


Hedgerow Cake

Makes 2 x 20 cm round cake (2 layers)

Ingredients:

Sponge

  • 225g butter (plus a little extra)

  • 225g dark brown sugar

  • 8 spring of rosemary

  • 4 eggs

  • 225g self-raising flour

  • 2 tsp baking powder

Drizzle

  • 1 handful blackberries

  • ¼ cup apple juice

  • ¼ cup granulated sugar

Icing

  • 50g butter

  • 200g icing sugar

  • 1/8th tsp rose water (optional)

  • 2 tbsp apple juice

  • 2 tbsp black currant jam (or any red jam)

  • Edible flowers (optional)

(notes, substitutions and variations below the method)

Method:

Sponge:

  1. Make the brown butter by placing the butter in a pan and heating until it bubbles. It will foam and froth and turn brown. Transfer to a bowl to cool.

  2. Meanwhile strip the rosemary springs and finely chop. Add this to the brown butter and then place in the freezer for 30 minutes to firm up.

  3. Preheat the oven to 180C/160 fan, butter and flour two 20 cm round cake tins.

  4. Cream the brown butter and sugar for 2 minutes. Add in the eggs one by one, beating in between each addition. Fold in the flour and baking powder, ensuring there are no lumps.

  5. Transfer to the cake tins and bake for 25 minutes.

Drizzle:

  1. Make the drizzle whilst the cake is baking. Put the blackberries and apple juice in a pan and boil for 5 minutes. Strain through a sieve to remove seeds. Cool a little, then add granulated sugar.

  2. Remove cake from the oven, cool in tin for 10 minutes then turn out. Prick all over with a fork, then spoon the drizzle over the top.

Icing

  1. Brown the butter, as above and place in the freezer for 30 minutes to solidify the butter.

  2. Beat the butter to soften it slightly. Add icing sugar, rose water and apple juice and beat for a good minute or two until completely smooth and light.

Assemble

  1. When the cakes are completely cool, spread a thick layer of buttercream on top of one of the cakes, then spoon on a generous amount of blackcurrant jam. Layer the second cake on top

  2. Top the cake with a thick layer of icing. Swirl though black current jam and top with edible flowers if you wish.

Notes, substitutions and variations:

  • Rosemary: you can use 2 tsp of dried rosemary if you don’t have fresh

  • Blackberries and other berries: fresh or frozen both work well. Or feel free to use whatever berries you fancy – raspberries, blueberries and strawberry will be delightful.

  • Jam: I like the deep and more earth flavour of blackcurrant jam. I think it adds to the garden-like feel to this cake. But if you haven’t got it you can use any jam you fancy.

  • Edible flowers: If you’re making this in May/June fresh elderflowers would be lovely here. In March/April you could use primroses or violets. Dried rose petals can be found in Waitrose and some other supermarkets and they look really pretty.

  • Browning butter: This adds a delicious earthiness to the cake and icing. I absolutely LOVE it.

  • Flour: Replace with any gluten free flour.

  • Butter: If you're lactose free, use a dairy-free spread and skip the brown butter phase.


 

//Hedgerow Cake//

The flavour combination reminds me of walking through muddy footpaths in August, finding the first blackberries of the season. Brown butter is a must here, adding a depth and earthiness that compliments the rosemary and berries wonderfully. It’s a showstopper and a joy to eat. I hope you find an occasion to make it for.


Recipe link in my bio


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