LEMON GINGER CAKE WITH BLACKBERRY CURD FILLING

FOR THE CAKE:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground ginger
16 tablespoons (2 sticks=1 cup) unsalted butter
2 cups sugar
8 eggs
Zest and juice of 2 lemons
2 teaspoons pure lemon extract
FOR THE BLACKBERRY CURD FILLING:
1 (16-ounce) bag frozen blackberries (can substitute fresh blackberries)
2 cups sugar
4 large eggs
4 tablespoons fresh lemon juice
4 tablespoons (1/2 stick=1/4 cup) unsalted butter
1/4 teaspoon salt
2 tablespoons black raspberry or blackberry liqueur (optional)
FOR THE FROSTING:
2 packages (8-ounces each) cream cheese, room temperature
12 tablespoons (1 1/2 sticks=3/4 cup) unsalted butter, room temperature
5 cups powdered sugar (about 1 1/2 pounds)
2 tablespoons sour cream
1 tablespoon vanilla extract
For decoration (optional):
1 pint basket fresh blackberries
1 cup fresh, unsprayed rose petals

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Spray two 9-inch cake pans with nonstick spray, line with parchment paper and spray again on top of paper.

In a medium bowl, combine flour, baking powder, salt and ginger; set aside.

Using a mixer on medium speed, cream 1 cup butter and 2 cups sugar until light and fluffy, about 3 minutes. Add 8 eggs one at a time, followed by lemon zest, juice of 2 lemons, and lemon extract. Continue mixing until smooth. Reduce speed to low and slowly add flour mixture. Mix just until combined. Pour into prepared pans.

Bake cakes 30-35 minutes, until toothpick inserted into center comes out clean. Remove from oven; cool 10 minutes on a wire rack. Loosen edges with a knife and remove from pans and gently remove parchment paper; continue cooling, until cakes are completely cool.

TO MAKE THE BLACKBERRY CURD FILLING:
In a medium saucepan, stir together frozen berries, 2 cups sugar, 4 eggs, 4 tablespoons lemon juice, 1/4 cup butter and salt. Cook over medium heat until thickened and beginning to bubble around the edges, about 5 minutes.

Strain curd into medium bowl, pressing on solids in strainer. When strained, mix in liqueur, if desired. Refrigerate until cold, at least 2 hours and up to 1 day.

TO MAKE THE CREAM CHEESE FROSTING:
Place the cream cheese, 3/4 cup butter, powdered sugar, sour cream, and vanilla extract in a mixer on medium speed and blend until smooth.

TO ASSEMBLE THE CAKE:
Cut each cake horizontally into two layers. Place 1 layer, baked side down, on platter. Spread 1/3 of blackberry filling over. Repeat with 2 more cake layers and filling. Top with remaining cake layer. Spread icing over cake top and sides, swirling for an elegant presentation. Top with fresh blackberries and rose petals, if desired.

Yield: 12 servings
Adapted from source: Oregon Raspberry and Blackberry Commission for the Associated Press