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
Mary Berry’s Jaffa Cakes | #GBBO S07E01 | Cake
Mary Berry’s Jaffa Cakes recipe is featured as the technical challenge in the First episode of The Great British Baking Show.
Original Recipe :
I was so inspired by GBBO that I wanted to try all the technical challenge recipes.
GBBO S07E01 - Cake - Mary Berry’s Jaffa Cakes
For the Jelly
-------------------
Orange jelly - 1 x 135 grams packet ( follow the recipe in the package you are using)
Boiling water - 150 ml/ 5 fl oz
Orange Zest of 1 small orange
For the sponge
------------------------
Egg - 1
Caster Sugar - 25 grams/ 1 oz
Self-raising flour - 25 grams/ 1 oz, sifted
Unsalted butter, for greasing
For the topping
-----------------------
Plain chocolate - 180 grams/ 6¼ oz (about 36% cocoa solids)
Homemade Self-Rising Flour
---------------------------------------------
All Purpose Flour - 1 cup/ 120 grams
Baking Powder - 1 1/2 teaspoons
Salt - 1/4 teaspoon
Notes/Tips
-----------------
1. I made twice the sponge recipe as my tin was wider than the one mentioned in original recipe.
2. Make Jelly as mentioned in the packet/ brand you buy. I had to cut down on the amount of water to get a firm jelly.
Mary's Delicious Lemon Drizzle Cake | Mary Berry's Absolute Favourites
Today, Mary Berry shares her recipe for a delicious Lemon Verbena Drizzle Cake. Simple, quick and easy, it's the perfect treat with a cup of tea.
Mary Berry's Absolute Favourites Season 1 Episode 3.
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Mary Berry's Christmas Cake | delicious. Magazine
Mary Berry's classic Christmas cake is one of the most popular recipes on our website. The rich fruit cake is studded with plump dried fruits and finished with a good dash of brandy.
Serves
Ingredients:
425g currants
250g each sultanas and raisins
300g glacé cherries, quartered, rinsed and drained
150g ready-to-eat dried apricots, snipped into small pieces
75g mixed candied peel, roughly chopped
4 tbsp brandy, plus extra for pouring
300g plain flour
1 tsp ground mixed spice
½ tsp freshly grated nutmeg
300g softened unsalted butter, plus extra for greasing
300g dark muscovado sugar
5 medium free-range eggs
1 tbsp black treacle
Finely grated zest of 1 large lemon
Finely grated zest of 1 large orange
60g whole unblanched almonds, roughly chopped
Method:
1. Combine the dried fruit and candied peel in a large bowl. Add the 4 tbsp brandy and stir in to mix well. Cover and leave overnight.
2. Preheat the oven to 140°C/fan120°C/gas 1. Put the remaining ingredients except the almonds in a large bowl. Beat with a hand-held electric mixer until well combined. Stir in the nuts and the soaked fruit with any soaking liquid.
3. Grease a deep 23cm round tin or 20cm square cake tin with butter, line with a double layer of baking paper and grease the paper (see Golden Rules). Spoon the mixture into the prepared tin. Level the top and cover with a disc of baking paper.
4. Bake for 4-5 hours until firm to the touch and a skewer pushed into the middle comes out clean. Leave the cake to cool in the tin.
5. When the cake has cooled, remove the baking paper disc, pierce the top in several places with a skewer, then pour over a little brandy. Remove the cake from the tin but keep it in the baking paper. Wrap with more baking paper, then wrap with foil. Store in a cool place for up to 3 months to mature, occasionally unwrapping and spooning over 1-2 tbsp brandy.
6. Decorate the cake with glacé fruit, marzipan or ready-to-use icing. Tie a ribbon around the cake if you like before serving.
Find the full recipe here:
Lemon Berry Yogurt Cake | Sally's Baking Recipes
This incomparably moist lemon berry yogurt cake has a soft, creamy, and buttery crumb. Lightly flavored with fresh lemon and bursting with sweet mixed berries.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #lemonberryyogurtcake
• More of Sally's baking recipes:
Mincemeat and orange tarts - Mary Berry's Absolute Christmas Favourites: Episode 2 Preview - BBC Two
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Watch the BBC first on iPlayer ???? Programme website: In this episode Mary Berry cooks her delicious mincemeat and orange tarts.
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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