How To make Orange Berry Cake
1 1/2 cups butter,
room temperature
1 1/2 cups sugar
1 teaspoon vanilla extract
2 eggs, :
plus 2 egg yolks
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup heavy cream
grated peel of 1 lemon juice of 1 lemon 1/4 cup confectioners' sugar
2 cups raspberries
fresh mint leaves 3/4 cup orange juice
Preheat oven to 350. Butter and flour 10 inch bundt pan. In a large bowl, whip butter until creamy. Blend in sugar, vanilla, eggs, and yolks. Beat until well blended. In a separate bowl, sift together flour, baking powder, and salt. Gradually add dry ingredients to butter mixture alternately with heavy cream and mix until smooth. Stir in orange juice. Add both grated lemon peel and juice. Pour mixture into prepared pan and bake 45 minutes or until cake tests done. Allow cake to cool in pan 10 minutes, then turn onto rack and remove pan and cool completely. Dust with confectioners' sugar and garnish with berries and mint leaves.
How To make Orange Berry Cake's Videos
How to Make Blueberry Lemon Cake
How to Make Blueberry Lemon Cake
Full Recipe:
Stop everything and make this cake if you love blueberries! This cake is beyond moist, with the perfect zing from lemon zest and juice. I divided my buttercream into two batches; one is flavored with a blueberry reduction while the other is all lemon. I'm not sure if my meager description is doing the cake any justice but it was soooo good! I really loved it as a naked cake because the cake itself is soo tasty it really doesn't need a lot of frosting, you don't want to mask the flavor with too much sugar.
ORANGE BERRY SUMMER PUDDING
Serves 6
INGREDIENTS
150g / 5 oz butter
150g / 5 oz caster sugar
juice and zest of 2 oranges
2 eggs
240g / 8.5 oz plain flour
1 teaspoon baking powder
300g / 10.5 oz raspberries
300g / 10.5 oz strawberries
200ml / 6.5 floz fresh cream, lightly whipped
METHOD:
1. Cream the butter and sugar until light and fluffy. Then add the eggs on at a time beating after each addition. Sift in the flour and baking powder and stir through. Pour in the orange juice and zest, and lightly beat together one last time.
2. Grease a glass or stainless-steel bowl with butter, and place the fresh berries on the bottom, holding back ¼ of them for dressing the pudding once cooked. Pour the pudding batter over the fresh berries. Take a piece of tin foil and a piece of baking paper sized to fit over the top of the bowl. Place the foil and paper over the pudding and tie in place with a piece of string. Transfer the pudding bowl to a saucepan that is filled 2/3 of the way with boiling water. Reduce the heat to simmer and leave to cook for2 ½ hours. Continue to top up the water with hot water from the kettle as the pudding cooks – probably once or twice.
3. Once the pudding has cooked, remove from the saucepan, and transfer to a serving plate or cake stand. Serve warm or cold with softly whipped cream, and fresh berries.
*Made with my friends at Kerrygold
*Video made by Detail Films
Beth's Blueberry Crumb Cake Recipe
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Learn how to make my homemade blueberry crumb cake recipe! A delicious breakfast treat inspired by my childhood summers. Enjoy! xx
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Blueberry Waffles
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BLUEBERRY CRUMB CAKE RECIPE
Makes 9 squares
*PRINT RECIPE HERE*
INGREDIENTS:
½ cup (120g) of butter
¾ cup (150g) sugar
2 eggs
1 tsp (5 ml) vanilla
2 cups (240g) of flour
2 tsp (10 ml) baking powder
½ tsp (2.5ml) salt
½ cup (120 ml) milk
2 cups (300g) fresh blueberries
Topping:
1 cup (200g) of sugar
½ cup (60g) flour
1 tsp (5 ml) cinnamon
½ cup (120g) butter
METHOD:
Preheat oven to 350F (175C).
Spray a square 10” x 10” (25cm x 25cm) pan with baking spray. Set aside
In the bowl of an electric mixer beat together butter and sugar until smooth and fluffy, add eggs one at a time and beat well until light and fluffy, add vanilla. Set aside.
In a small bowl combine flour, baking powder and salt whisk together. Add flour mixture in thirds, alternating with the milk until a batter forms. Remove bowl from the mixer.
Fold in blueberries. Transfer batter to pan. Set aside.
In a small bowl whisk together the topping. Add the sugar, flour and cinnamon. Whisk to combine. Cut in butter with hands until small crumbs form. Sprinkle topping on top of batter until a layer is formed and batter is fully covered.
Bake 40-45 mins until golden brown and a toothpick comes out clean. Allow to cool completely. Run sharp knife along perimeter of cake to loosen before removing it. Cut into 9 squares and serve!
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Mary Berry Chocolate Cake Masterclass with Lakeland
Everyone loves chocolate cake, and now you can bake one just like Mary thanks to her special step-by-step video masterclass, exclusive to Lakeland, that's filled with invaluable hints and tips.
Get the recipe for Mary Berry's delicious Chocolate cake here: lakeland.co.uk/r80566/Mary-Berrys-Very-Best-Chocolate-Cake?src=ytube
Shop all Lakeland baking products here: lakeland.co.uk/shop/baking?src-ytube
Goji Berry Orange Whole Wheat Cake
Check out this recipe for a wonderful whole wheat cake.The Goji Berries and Orange brighten it while the whole grain adds a hint of nutty flavor. It is a moist cake that can be served on its own or with chocolate ganache or a drizzle or orange icing.
For detailed recipe and directions go to
Berry Chantilly Cake With Mascarpone Cream Cheese Frosting!
Berry Chantilly cake is made with tender vanilla cake layered fresh mixed berries and frosted with a luscious mascarpone whipped topping. It's super moist and has an amazing flavor combo with its tangy frosting and sweet berry filling!
PRINTABLE RECIPE ►
CHAPTER MARKERS ►
00:00 Intro to Berry Chantilly Cake
00:15 Berry filling
00:40 Making Chantilly cream frosting
01:41 Is this frosting good in the heat?
02:36 Assembling the cake layers
03:59 Torting the cake layers
05:00 Frosting the cake
07:49 Eating the cake!
Vanilla Cake Recipe ►
13 oz (368.54 g) bleached cake flour
13 oz (368.54 g) granulated sugar
3 tsp (14.79 g) baking powder
1/4 tsp baking soda
1/2 tsp salt
8 oz (226.8 g) butter (unsalted)
1 Tbsp vanilla extract
10 oz (283.5 g) whole milk (room temperature)
3 oz (85.05 g) vegetable oil
3 large eggs (room temperature)
Chantilly Cream Ingredients ►
16 oz cream cheese (softened)
8 oz unsalted butter (softened)
16 oz mascarpone cheese (softened)
22 oz powdered sugar (sifted)
2 tsp vanilla extract
8 oz heavy whipping cream
2 tsp instant pudding mix (Or any other whipped cream stabilizer. See my post:
Berry Cake Filling ►
2 cups fresh or frozen berries
2.5 oz sugar
1 oz water
1 oz cornstarch
1 tsp lemon zest
2 tsp lemon juice
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