20 blackberries
1 cup unsalted butter or margarine, softened
2 cups granulated sugar
4 large eggs, at room temperature
3 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons active dry yeast
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 cup reserved blackberry cooking liquid
1 cup plain yogurt
Whipped cream (or whipped topping) for serving
Cald: 1 1/2 cups water, 2 tablespoons cornstarch, 1 egg, to taste, and a pinch of salt. Add lemon juice to taste.
Suco de limão para o cald
20 blackberries
1 cup unsalted butter or margarine, softened
2 cups granulated sugar
4 large eggs, at room temperature
3 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons active dry yeast
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 cup reserved blackberry cooking liquid
1 cup plain yogurt
Whipped cream (or whipped topping) for serving
Cald: 1 1/2 cups water, 2 tablespoons cornstarch, 1 egg, to taste, and a pinch of salt. Add lemon juice to taste.
Suco de limão para o cald
Cook the blackberries, reserve the liquid, and cut into pieces. Reserve
Beat the butter or margarine with granulated sugar until light and fluffy
One at a time, beat in the eggs, making sure each is fully incorporated before adding the next
Beat in well
Sift together the flour, baking soda, yeast, cinnamon, and nutmeg
Add to the mixture, alternating with the reserved blackberry cooking liquid and plain yogurt
Add the chopped blackberries
Pour into a 40 x 26.5 cm baking dish, greased, and bake in a preheated moderate oven (170°C) for about 25 minutes or until a toothpick inserted comes out clean
Let cool completely
Cut into squares and serve with whipped cream (or whipped topping) and cald
For the cald: Combine water, cornstarch, egg, and salt in a saucepan
Cook over medium heat, stirring constantly, until thickened
Remove from heat and stir in lemon juice to taste.
