Uncrinkle your nose and just listen to me. All I can say is you’re welcome in advance.
This idea came about on my recent trip to Port Townsend. Tucked in by the piers is a little restaurant and bar that goes by the name Cellar Door. One of the chefs there was serving up her family’s apple pie recipe, with Rosemary infused whipped cream coming out of left field. It’s one of those things that’s so weird that it works. I’ll never get over it. I dream about it.
It got me thinking about what I could do to combine two different flavors to make a more complex one. With blackberries at the end of their season, I did some research on food pairings and BAM! A weird and complimentary combination, like peanut butter and pickles, or french fries in your chocolate shake.
Just trust me.
Cinnamon Cakes with Blackberry & Black Pepper Whipped Cream
Makes 6 individual cakes
1 cup all-purpose flour
1/2 cup granulated sugar
2 teaspoons cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla
1 cup whipping cream
1 tablespoon honey
1 1/2 teaspoon freshly ground black pepper
1 cup (6 oz.) blackberries
Preheat oven to 350 degrees. Grease and flour 3.5″ ramekins or tartlet pans and arrange on a baking sheet; set aside. In a small bowl, sift together flour, cinnamon, baking powder, and salt. Add sugar, milk, oil, egg, and vanilla into a medium bowl and whisk together. Slowly add flour mixture and whisk alternatively until smooth.
Using a 1/4 cup, distribute batter into each baking dish. Bake at 350 degrees for 16-18 minutes or until an inserted toothpick comes out clean. Transfer to cooling rack for 15 minutes, then turn out.
For topping, add cream, honey, and pepper to a medium bowl and with an electric beater, beat until fluffy and cream holds stiff peaks. From your blackberries, take 1/4 cup and mash in a small bowl with fork, fold into whipped cream until combined. Spoon whipped cream onto cooled cakes and top with remaining blackberries.