Blackberry Okashi Recipe

Prepare the lemon curd

In a small saucepan over low heat, whisk together lemon juice, lemon zest, sugar, and eggs until smooth. Cook, stirring constantly, until thick enough to coat the back of a spoon. Remove from heat and whisk in butter until glossy. Let cool completely.

Make the chocolate sponge base

Preheat oven to 350°F (175°C). Line a 9-inch round cake pan with parchment. In a bowl, sift flour and cocoa powder. In another bowl, whisk eggs and sugar until light and fluffy. Gently fold in milk, melted butter, vanilla, and the dry ingredients until just combined. Do not overmix.

Bake the sponge

Pour batter into prepared pan, smoothing the top. Bake for 20-25 minutes, or until a toothpick inserted into center comes out with a few moist crumbs. Let cool in pan for 10 minutes, then invert onto a wire rack to cool completely.

Assemble the cake

Once the sponge is cool, slice horizontally to create two layers. Spread a thin layer of lemon curd over the bottom layer. Pipe or spread blackberry jam in an even layer over the curd. Top with the second sponge layer.

Finish and serve

Dust with powdered sugar if desired. Garnish with fresh blackberries. Chill briefly to set before slicing for clean portions.