Icoberry Torte is one of my favorite foods mentioned in Star Trek: Deep Space Nine, aside from Yamok Sauce, and this is because it’s cake.
The word torte definitely comes from the Italian word torta which means “cake”.
As for the exacts of what a torte is, well, it really depends on what link you use when you look it up. Because a torte is a cake. Or a tart. That shouldn’t be confused with a cake or a tart. And if you are confused by that, welcome to the world of making tortes.
Turns out, what you make it dependent on the region of the recipe that you’re using. A traditional torte–one that originates from Central and Eastern Europe–uses little in the way of flour to create a dense cake that’s very rich. Typically they’re made with ground nuts or bread crumbs and filled with jam or some other sweet filling. But then you have the Linzer Torte which looks more like a tart than anything else.
And as full disclosure, this will lean more into the idea of a cake than a tarte. But it does capture the traditional method of eating a torte with some coffee for a nice breakfast/lunch/pick-me-up treat that you need to get through a hard day whether you’re working from home or dealing with Cardassians.
After all, this and a cup of Raktajino is Benjamin Sisko’s preferred breakfast according to the show. So ready your coffee of choice, grab your ingredients and let’s get to making breakfast cake.
Don’t worry, it has fresh berries in it so it’s healthy.
Mise En Place
For this recipe you are going to use 1 cup Flour, 8 oz Blackberries, 3 eggs, 1 cup Granulated Sugar, 3/4 cup Heavy Cream, 1 teaspoon Salt, 1 1/2 teaspoon Baking Powder, 1 tablespoon Cornstarch and 1 tablespoon Elderflower Syrup.
I know not everyone may have elderflower syrup. Frankly, I buy mine from IKEA which is equally hard to come by. And while I am here to provide a substitute, I wouldn’t say not to get a cheap bottle if you’re interested. You can make a really pleasant elderflower drink with the syrup and there are other Icoberry recipes coming down the line from jam to sauce to an Icoberry juice. And I know I am super likely to use it as a fun investment purchase.
However, if that’s not you or you hate the taste of Elderflowers, don’t worry. What I would suggest is to make a simple syrup of water, sugar and cardamom. It’ll be a different sort of floral flavor, but cardamom has such a lovely smell.
For the Cardamom Simple Syrup recipe, just do as follows:
Boil 1 cup water, 2 cups sugar, and 1 1/2 tsp ground cardamom in a sauce pan for 20 minutes. Allow to cool before using.
With that taken care of, let’s get back to making our Icoberry Torte, where–as always–we want to start by pre-heating our oven to 325 degrees Fahrenheit. Pre-heating your oven is the most important thing you can do. The second most important thing that you can do is grease and flour your pan. You do that by coating your pan with butter or shortening and then adding a few spoonfuls of flour. Mkae sure the pan is thoroughly coated with the flour before shaking out the excess and setting aside. This should assure that your torte comes out clean. And for extra insurance, you can trace the pan on a piece of parchment paper, cut it out and then insert it in the bottom of the pan.
With that taken care of, in a mixing bowl you’re going to want to sift in your dry ingredients (flour, sugar, salt, and baking powder). Now we only really need to sift the flour, but I also sift in my sugar to make sure there aren’t any big clumps of sugar because that matters to me. I sift in the baking powder and salt because I’m already sifting in everything else.
Just know, if you want to sift in the flour and call it good, you are free to do that.
Now, after mixing our dry ingredients in the bowl, we are going to add in our wet ingredients which would be the eggs, the syrup and the cream. Mix it well, making sure there aren’t any clumps of dry ingredients–so make sure to scrape the bottom–and that the overall mixture resembles pancake batter.
Next, we’re going to coat our berries in cornstarch before folding them into the batter. This is actually one of those really important steps because the cornstarch clings to the batter and keeps our berries from falling to the bottom while baking. And from experience, you do not want that to happen because then the berries stick to the pan and that’s a whole different problem when you finally get it baked and cooled. So, for the sake of our own piece of mind, make sure to thoroughly coat those berries.
Once our batter is mixed, we are going to pour it into our greased and floured pan, making sure to give it a small shake to ensure that it’s level. Then we place the torte in the oven and let it bake for about an hour to an hour and fifteen minutes. When it doubt, just know that it shouldn’t jiggle–a clear sign that the center is still uncooked–and when stuck with a toothpick or fork, the utensil should come out clean.
When that has been achieved, just take it out the oven and allow it to cool for about twenty minutes. It is best when served warm with a mug of raktajino. Not hot enough to burn your tongue.
- 9 inch Springform Pan
- 1 cup Flour sifted
- 1 cup Sugar
- 3/4 cup Heavy Cream
- 3 Eggs room temperature
- 1 tbsp Elderflower Syrup
- 1 ½ tspn Baking Soda
- 1 tspn Salt
- 8 oz Blackberries
- 1 tbsp Cornstarch
- Preheat oven to 325. Coat 9-inch pan with butter and flour generously. Shake out excess flour then set aside.
- In a bowl add sifted flour, sugar, salt and baking flour. Mix until thoroughly combined.
- Whisk in eggs, heavy cream, and syrup until the mixture is combined, making sure to scrape the bottom to ensure all dry ingredients are fully mixed in.
- In a small bowl, coat blackberries in cornstarch. Then gently fold into the batter.
- Pour batter into the prepared pan. Bake cake for 1 to 1 ¼ hours, or until the cake is golden brown on top and a toothpick inserted into the top comes out clean.
- Allow cake to cool for twenty minutes before removing from pan by running a knife along the edge. Remove pan rim and serve warm.