Blackberry Sheetpan Cake

20 Pieces
1 hr

Fresh shiny blackberries, creamy creme fraiche, crunchy nuts, and sweet-smelling dough. Count me in!

This blackberry creme fraiche sheet pancake is an amazing afternoon snack. Creme fraiche is a real kitchen staple for sweet and savory. The tartness from the blackberry's combines perfectly with the creamy creme fraiche. This recipe definitely isn't the healthiest or the lightest but that's all forgiven when you taste these. The cashew nuts really lift this cake to another level. They deliver the kind of crunch a cake like this deserves.

These sheet-pan cake squares are perfect for a picknick or even dessert served with some vanilla ice cream.

Recipe details
  • 20  Pieces
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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  • melted butter (130 ml)
  • eggs (4)
  • sugar (180 gr or 4/5 cup)
  • all-purpose flour (300 gr)
  • creme fraiche (375 ml)
  • baking powder (1 tsp)
  • baking soda (1 tsp)
  • zest of one lemon
  • blackberry's (125 gr)
  • chopped cashew nuts (1 cup)

Combine the eggs and sugar in a bowl and whisk until it turns pale and fluffy.
Sift in the baking powder, baking soda, flour and combine
Slowly fold in the creme fraiche, lemon zest, and the blackberries.
Place the mixture in a sheet pan and top with chopped cashew nuts.
Bake for 45 minutes or until a skewer comes out clean in a 150℃ (302°F) oven.
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