Jabuticaba Cake with Homemade Berry Syrup
This moist and vibrant jabuticaba cake brings a taste of Brazil right to your table. The deep purple Brazilian berry gives the batter a stunning color and a unique grape-like flavor, finished with a luscious homemade syrup poured straight from the stove.
🛒 Ingredients
8 servings
- 300 g fresh jabuticabas, washed and stemmed (for the batter)
- 3 eggs
- 200 ml sunflower oil
- 200 g sugar
- 250 g all-purpose flour
- 1 packet baking powder (11 g)
- 300 g fresh jabuticabas (for the syrup)
- 200 g sugar (for the syrup)
- 250 ml water
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Directions
- 1
Make the syrup first: place the jabuticabas, water, and sugar in a saucepan. Cook over medium heat for about 12 minutes, stirring occasionally, until the mixture thickens to a light syrup consistency. Set aside.
- 2
Preheat your oven to 200 °C (390 °F). Grease and flour a 22 cm round cake pan.
- 3
In a blender, combine the washed and stemmed jabuticabas with the eggs, oil, and sugar. Blend until completely smooth and evenly purple.
- 4
Add the flour and baking powder to the blender and pulse a few more times just until the dry ingredients are incorporated — do not overmix.
- 5
Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Remove from the oven, let rest for 5 minutes, then pour the warm syrup generously over the top. Serve warm or at room temperature.
💡 Chef's Tip
Can't find fresh jabuticabas? Blueberries or dark grapes make an excellent substitute. The cake keeps well for 2 days at room temperature stored under a dome.
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Same category — Desserts
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