Blackberry . . .

Yummy,...

*blackberry meals i mean !

like its purple, cream, it's look delicious sooo....

Pastel Vasco with Blackberry Compote and Greek Yoghurt

Cake:

3 1/3 cups All Purpose Flour
1 1/2 Tablespoons of Baking Powder
3/4 teaspoon kosher salt

5 extra large eggs
1 1/2 cups granulated sugar, plus 1 1/2 Tablespoons
2 and 1/2 sticks of butter, melted (oof!)
3 Tablespoons of Dark Rum
1 teaspoon vanilla
1/3 cup fresh orange juice

Blackberry Compote:
2 pints blackberries
2 Tablespoons of lemon juice
2 Tablespoons of water
3 Tablespoons sugar (or to taste)

For the compote:
Place berries in a medium non-reactive saucepan, sprinkle with sugar, and add lemon juice and water. Cook berries over medium heat, until the berries start to soften and break down, but don't completely lose their shape. Scoop out about half the whole berries, and mash the remaining berries in the pan with a potato masher. Place the contents of the pan and the whole berries in a bowl and set aside to cool.

For the cake:
Sift the baking powder and flour together and stir in the salt

Whisk the eggs together in a large bowl, whisk in the sugar, melted butter, rum, extracts and orange juice. Fold in the dry ingredients and let the batter rest in the fridge for thirty minutes.

Preheat the oven to 400, and lightly butter a loaf pan. Pour 3/4 of the batter into the pan and add just over 1 cup of the berries, spreading along the batter. Top with the remaining batter, allowing some of the berries to show through. Bake for about one hour, until a toothpick inserted in the center comes out clean.

To toast the cake, wait until it cools completely, and cut into 3/4 inch slices. Butter lightly on both sides and toast in a cast iron skillet until golden brown. Arrange the slices on a platter, and spoon the remaining compote over the top. Pass a small pitcher of cream or bowl of stirred Greek yoghurt around the table.