Roasted Blackberry & Blueberry Bundt Cake with White Chocolate Frosting
 
 
Ingredients
For the cake:
  • 2½ Cups whole spelt flour
  • 2 Teaspoons baking powder
  • 1 Teaspoon baking soda
  • ½ Teaspoon fine sea salt
  • ¾ Cup maple syrup
  • 1½ Cups blueberry and blackberry puree (2 cups blueberries + 2 cups blackberries + 1½ cups water roasted in oven)
  • 6 Tablespoons ghee melted (90ml) (or substitute coconut oil)
  • 1 Teaspoon apple cider vinegar
Black and blue sauce:
  • Leftover blackberry and blueberry puree from cake recipe
  • ¼ Teaspoon cinnamon
  • 1 Teaspoon lemon
  • 1 Teaspoon maple syrup
White chocolate hemp sauce (from My New Roots):
  • 3½ Tablespoons (50g) Cacao butter
  • ½ Cup hemp seeds
  • 2½ Tablespoons raw honey
  • Seeds from ½ vanilla bean scraped
  • 1 Tablespoon arrowroot powder
  • Pinch of sea salt
  • ½ Cup water
Instructions
To roast your fruit:
  1. Preheat oven to bake 350F.
  2. Measure fruit and water into a small baking tray and roast in oven for 25-30 minutes or until the fruit is bubbly and oozy.
  3. Leave on counter to cool and allow the juices to thicken (about 30 minutes).
For the cake:
  1. Sift all of your dry ingredients together.
  2. Using a a blender, blend together the roasted fruit and cooking liquid until smooth. Blend very well so that no large blackberry seeds remain*.
  3. Measure out 1½ cups of the berry mixture into a bowl with the other liquid ingredients (except for the apple cider vinegar). Whisk together.
  4. Pour the wet ingredients into the dry ingredients and gently fold together. Whisk gently until you have an even mixture.
  5. Spray your bundt pan with cooking spray.
  6. Mix in the apple cider vinegar just before pouring the batter into your pan.
  7. Bake for forty-minutes at 350F or until a toothpick inserted in the center comes out clean.
  8. Let cool completely.
For the white chocolate hemp sauce:
  1. Melt the cacao butter in a double boiler
  2. Combine melted cacao and remaining ingredients in a blender and blend on high until the sauce is completely smooth.
  3. Store in a glass container in the fridge. If the sauce solidifies melt it again by putting the glass container in a pot of simmering water. If you want to use the sauce immediately, after blending place it in the fridge for 15-20 minutes to allow it to thicken just a bit.
For the black and blue sauce:
  1. Add ¼ teaspoon cinnamon, 1 teaspoon maple syrup, and 1 teaspoon lemon to the leftover blackberry and blueberry puree you made for the cake. Taste and adjust seasoning as needed.
To decorate the cake:
  1. Garnish with fresh fruit and pour on your two sauces in alternating layers.
Notes
This recipe was inspired by the chocolate cake I made from Sarah Britton's cookbook My New Roots and Renée Kemps roasted Plum cupcakes. The white chocolate hemp sauce is Sarah's recipe. I had never tried or heard of this before and I was quite thrilled with the results. Really bizarrely, this morning when I was looking up Sarah's white chocolate hemp sauce recipe I saw that the cake she used it on came to her in a dream! Mine awoke me at 2:00 AM, what is it with these cakes? Renée gave me the idea to roast fruit and blend them into a cake. If you aren't familiar with either of their work go check them out. They are both such talented and brilliant chefs, recipe creators, and photographers.

*What remains of the blackberry seeds after blending can be filtered out by straining the puree. I didn't do this because the seeds don't bother me.
Recipe by at https://www.thescratchartist.com/roasted-berry-cake-with-white-chocolate-sauce/