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Blackberry-Topped Sponge Cakes
The recipe for my blackberry cakes is easy to play with. You can replace the sponge cake with angel food, pound cake or ladyfingers. And any fruit that has liquor with the same flavor can be used. —Karen Robinson, Woodbury, Connecticut
Ingredients
- 6 individual round sponge cakes
- 4 cups fresh blackberries
- 1/4 cup blackberry brandy
- 1-1/4 teaspoons sugar
- Whipped cream, optional
Directions
- 1. Place sponge cakes on serving plates. Top each with 3 blackberries. Place remaining blackberries in a food processor; process until pureed. Strain and discard seeds and pulp.
- 2. Transfer puree to a small saucepan. Stir in brandy and sugar. Bring to a boil; cook until liquid is reduced by half, stirring occasionally. Pour over berries. If desired, top with whipped cream.
Nutrition Facts
1 fruit-topped sponge cake (calulated without whipped cream): 141 calories, 2g fat (1g saturated fat), 28mg cholesterol, 181mg sodium, 26g carbohydrate (15g sugars, 5g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fruit.
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