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A freshly baked mulberry bizcocho sits in a cake pan waiting to be served

White Mulberry Bizcocho with a caramelized cherry drizzle

Byron
White mulberry bizcocho with a caramelized cherry drizzle is a quick and easy dessert recipe or tasty snack. Prep time is just 10 mins and ready in 45 mins!
5 from 8 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course afternoon tea, Dessert, Snack, treat
Cuisine Authentic Spanish recipe, spanish
Servings 10 slices
Calories 310 kcal

Equipment

  • 1 Blender
  • 1 large bowl
  • 1 cake tin around 10-inches by 6-inches

Ingredients

  • 1 cup of white mulberries
  • 3.5 oz/100g of cherries
  • 60 ml sweet sherry
  • 3 eggs
  • 2.3 fl. oz/70ml olive oil
  • 2 tablespoons of brown sugar
  • 6 oz/170g white sugar
  • 9 oz/250g self-raising flour or bizcocho flour if you can find it
  • 1 sachet of baking powder 0.6oz/17g

Instructions
 

  • Prepare the caramelized cherries by adding the brown sugar and around 100ml of water to the pan. Bring to a boil then turn the heat to medium and stir constantly until sugar dissolves. Stir in the sherry.
    a pan of simmering cherries bubbles away on a stovetop
  • Add the cherries to the mixture and simmer for 10 minutes or until cherries are soft. At 10 minutes, remove from heat, add a pinch of salt and stir through.
    a pan of cherries simmers on. stovetop
  • Preheat the oven to 350°F/180°C while you now prepare the bizcocho mixture.
    An oven gauge turned up to 210c
  • Add the oil, sugar, and eggs to a blender.
    Some eggs, sugar, and oil sit in a blender
  • Wash the mulberries and add them to the mixture. Blend ingredients until smooth (around 3 minutes).
    White mulberries are added to a cake mixture in a blender
  • Next sieve the self-raising flour and baking powder into a large bowl.
    Flour and baking powder are sieved into a large white bowl
  • Slowly add the liquid mixture from the blender to the flour and continue to stir until the mixture and flour are combined.
    A bizcocho cake mix is made in a large bowl
  • Remove the cherries from the heat and strain the mixture. Use the back of a spoon to smush the cherries. Discard the seeds and stems and add the cherry flesh to the caramelized sauce.
    Cherries are strained through a small white sieve
  • Grease the cake tin with some olive oil. Pour the bizcocho mixture and the caramelized cherry mixture into the tin, allowing the cherry mixture to swirl with the bizcocho mix.
    mulberry and caramelized cherry bizcocho mixture is poured into a cake tin
  • Bake at 350°F/180°C for around 30-35 minutes (slightly less time for a fan-forced oven).
    A freshly baked mulberry bizcocho sits in a cake pan waiting to be served

Video

Keyword bake, Baked, bizcocho, cake, easy recipe, easy to make, healthy