Blackberry Okashi Recipe
chocolate sponge cake, lemon curd, blackberry jam
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chocolate Sponge Cake
Lemon Curd
Blackberry Jam
Method
Chocolate Sponge Cake
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- 3
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the boiling water until the batter is smooth.
- 5
Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- 6
Cool the Cake
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely.
Lemon Curd
- 7
Prepare the Lemon Curd
In a medium saucepan, whisk together the eggs and sugar until well combined. Stir in the lemon juice and lemon zest.
- 8
Cook the Mixture
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes.
- 9
Add Butter
Remove from heat and whisk in the butter until melted and smooth. Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps.
- 10
Chill the Curd
Cover the lemon curd with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until ready to use.
Blackberry Jam
- 11
Prepare the Blackberries
In a medium saucepan, combine the fresh blackberries, sugar, and lemon juice.
- 12
Cook the Jam
Cook over medium heat, stirring occasionally, until the mixture comes to a boil. Continue to cook for about 10-15 minutes until thickened.
- 13
Cool the Jam
Remove from heat and let the jam cool to room temperature before transferring to a jar. Refrigerate until ready to use.
