Marionberry cake | Recipe of the Week

Visit the Federal Way Farmers Market from 9 a.m. to 3 p.m. every Saturday through October to pick up the local ingredients needed for this week’s recipe. The farmers market is located behind The Commons mall along South 324th Street in Federal Way.

August 3, 2024 7:00 am
Marionberry cake. Courtesy photo
Marionberry cake. Courtesy photo

By Vickie Chynoweth

For the Mirror

Ingredients

Cake:

3 large eggs

1/4 cup honey (Novo Bees LLC)

1 tsp baking powder

1/2 tsp salt

1 tbsp lemon zest

3/4 cup all-purpose flour (+ for dusting pans)

Cooking spray:

Marionberry Jam

4 cups marionberries (Sidhu Farms)

1/2 cup honey (Novo Bees LLC)

1 tbsp lemon juice

Whipped Cream:

2 cups whipping cream

2 tbsp granulated sugar

1 tsp vanilla extract

Serves 8

Directions

Cake:

1. Take two eight-inch round cake pans and place them on parchment paper. Using a sharpie pen draw around the outside edge of each pan. Cut the circles out of parchment paper. Place one cut out circle in the bottom of each pan. Spray bottom and sides of pans with cooking spray. Add 1 to 2 tbsp of flour in each pan and lightly dust the bottom and sides. Remove excess flour and set aside. Preheat the oven to 350 degrees.

2. With an electric mixer on medium high speed beat the eggs for 60 seconds. Add honey slowly while mixer is still running. Beat mixture until eggs and honey look light in color and airy.

3. Sift flour, baking powder and salt in a bowl. Stir in lemon zest until well blended. Gently fold in flour mixture 1/4 of cup at time, gently folding until no flour clumps remain.

4. Pour batter evenly into prepared pans. Bake for 20 to 25 minutes or until the top is golden brown and cake is done.

5. Cool on wire rack.

6. Once cooled take one cake round and place on a serving plate. Generously spread marionberry jam over the top. Take half of whipped cream and spread over jam. Take the second cake round and place on first round. Repeat with the layers of jam and whipped cream. Store uneaten cake in refrigerator. Use extra marionberries to decorate top of cake (optional).

Marionberry Jam:

Make the jam a day before baking the cake. Mix all ingredients in a medium sized pan. Cook on medium heat for 30 to 45 minutes until jam thickens. The jam will thicken a bit more as it cools. Place cooled jam in refrigerator until ready to use. Can be stored in the refrigerator for up to two weeks.

Whipped Cream:

Place whipping cream, sugar and vanilla in a mixing bowl. Using an electric mixer on high, mix until stiff peaks form. The whipping cream can be made a day before the cake.

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Federal Way resident Vickie Chynoweth recently published a cookbook called “Well Fed: Easy-to-Follow Recipes.”