Makes 2, 9-inch cakes
- 1 box spice cake mix
- 1 cup milk
- 2/3 Heinen’s unsalted butter, melted
- 4 eggs
Preheat oven to 350º for metal or glass pans, 325º for dark or coated pans. Grease sides and bottom of each pan with cooking spray. Blend dry mix, milk, melted butter, and eggs in large bowl at low speed until moistened. Beat at medium speed for 2 minutes. Pour batter in pans and bake immediately. Bake according to box directions. Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Cool completely before frosting.
- 3/4 cup water
- 1 cup sugar
- 2 sprigs rosemary
- Juice of ½ cup blackberries (Press through a fine mesh strainer to extract juice. Discard seeds and pulp.)
In a pan, combine sugar, water, rosemary, and blackberry juice. Bring to a boil, lower heat, and let simmer for 8-10 minutes until it turns into thick syrup. Pour into a container and let cool.
- 2 8-ounce containers of crème fraiche
- 2 6-ounce jars English double cream
- 2/3 cup powdered sugar
- ½ cup rosemary/blackberry syrup (recipe above)
- Fresh rosemary sprigs
- Pomegranate seeds
- Powdered sugar, for dusting
In a bowl, whip the crème fraiche, English double cream, and powdered sugar until combined. Then add Rosemary/Blackberry Syrup. Mix until stiff. To assemble, trim tops off to make flat, if desired. Brush the top of each cake layer with the Rosemary/Blackberry syrup. Spread a layer of frosting on the first layer. Top with the other half of the cake. Using a small offset spatula, spread frosting on the top and sides of the cake. Continue with another layer of frosting. Garnish with fresh rosemary sprigs and pomegranate seeds. Dust with powdered sugar.