Pastel vasco with blackberry compote

I have been using my cookbooks a lot more lately and there’s one person to be “blamed” for that: my baking buddy, the lovely Susan. :)
Putting my cookbooks to good use was one of my New Year’s resolutions and I’m glad it’s one I’ve been able to keep.

This cake has become one of my favorites: it’s already filled when you remove it from the oven and the rum smell is just wonderful; the batter is not very sweet cake – and I think that’s why it goes really well with the compote. I did not toast the cake slices as the recipes calls for, but only because it was gone before I had the chance to. :)

Now I want to know if Susan liked the cake as much as I did - I've had a quick look of her stunning cake and that is making me drool already. :)

Pastel vasco with blackberry compote
from Sunday Suppers at Lucques

Blackberry compote:
½ cup (100g) granulated sugar
1 vanilla bean
1/3 cup (80ml) water
1 tablespoon corn starch
2 heaping cups (300g) blackberries – I used frozen, slightly thawed
2 tablespoons brandy

Pastel vasco (cake):
2 ¼ cups + 1 tablespoon (325g) all purpose flour
1 tablespoon baking powder
¼ teaspoon salt
4 large eggs
1 cup + 1 tablespoon (212g) granulated sugar + a little extra for sprinkling over the cake
14 tablespoons (196g) unsalted butter, melted + 3 tablespoons (42g) unmelted
2 tablespoons dark rum
1 teaspoon vanilla extract
¼ cup (60ml) fresh orange juice
1 cup heavy cream, to serve

Start by making the compote: pour the sugar into a medium saucepan. Cut the vanilla bean in half lengthwise and use the back of the knife to scrape the seeds into the sugar. Add the water and bring to a boil over medium heat, without stirring. Cook about 10 minutes, swirling the pan occasionally, until the mixture in an amber caramel color.
While the sugar is caramelizing, stir 2 tablespoons of water into the corn starch in a small bowl. Set aside.
When the sugar has reached the desired color, add half the blackberries and the brandy to the pot – be carefully for the mixture will spit. The sugar will harden. Continue cooking for 3-5 minutes, without stirring, over medium-low heat, until the berries release their juices and the sugar dissolves. Strain the berries over a bowl and pour the liquid back to the saucepan. Transfer the cooked berries to the bowl and stir in the remaining uncooked berries. Bring the blackberry caramel back to a boil over medium heat and slowly whisk in the corn starch mixture, a little at a time. Cook for a few more minutes, stirring often, until the sauce thickens. Pour the thickened juices over the berries and stir to combine. Set aside to cool completely.

Now, the cake: sift the flour and baking powder together. Set aside.
Whisk 3 eggs in a large bowl. Whisk in the sugar, melted butter, rum, vanilla extract and orange juice. Fold in the dry ingredients, cover the bowl with plastic wrap and refrigerate the batter for 30 minutes.
Preheat the oven to 200°C/400°F, generously butter a loaf pan*.
Pour ¾ of the batter into the prepared pan, and spoon ¾ cup blackberry compote over it. Top with the remaining batter, letting some of the berries show through.
Beat the remaining egg and brush some of it over the batter. Sprinkle with a handful of granulated sugar over the top. Bake for about 1 hour, or until risen and golden and a toothpick inserted into the center comes out clean (I used a long, thin knife so it would reach the bottom of the pan).
Let the cake cool completely in the pan over a wire rack. Unmold, and then cut into little less than 2cm (¾ in) slices, and butter lightly on both sides.
Warm the remaining compote in a small saucepan over low heat.
Heat a griddle or large cast iron pan over medium-high heat. Toast each slice of cake lightly for a minute or two each side, until it’s golden brown and crispy. Arrange the slices on a plate, spoon the warm compote over and serve with a small pitcher of cream.

* since the size of the pan is not mentioned on the book, I made ¾ of the recipe and used a 20x8cm loaf pan

Serves 6-8