I love baking birthday cakes. Last week, I made this orange cake with berries without anyone having birthday. Just to brighten my day with a sweet treat. Sounds familiar?
Actually, I’m not the kind of person who likes to spend hours baking and decorating a cake. I prefer simple desserts that come together quickly, have just a few ingredients and look a little bit ”messy”.
This orange cake is one of those easy but super-tasty recipes I love. You don’t need to be a baking expert to make it. It’s really simple and tastes pretty damn good!
For the cake:
- 9.2 oz/ 260 g spelt or all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- a pinch of sea salt
- 1 organic orange
- 2 tsp vanilla extract (or 3 tsp vanilla sugar)
- 2 eggs
- 2/3 cup unrefined sugar
- 7.1 oz/ 200 g unsalted butter, melted
For the frosting and topping:
- 250 g mascarpone cheese
- 400 ml whipping cream
- 3 tbsp running honey
- blackberries and blueberries (or other fruit you prefer)
- Preheat the oven to 338 F (170°C). Grease two 8-inch (20cm) round cake pan with a little bit of butter. If you don’t have two cake pans, bake the second layer after the first one is done.
- Using a grater or microplane, zest an orange and set the zest aside. Then place the orange in the blender and blend on high-speed level until smooth.
- Using a hand mixer, whisk eggs and sugar together until the mixture is fluffy and foamy. Then slowly add the melted butter, orange juice, orange zest, vanilla and whisk until just combined. Then add flour, baking powder, baking soda, a pinch of sea salt and stir to combine.
- Transfer the batter into the prepared cake pans. Bake for about 35-45 minutes. Let the cake cool completely after baking.
- In a big bowl, mix honey and mascarpone cheese. Using an electric mixer, beat the heavy whipping cream until light and fluffy.
- Stir in whipped cream into mascarpone cheese.
- Spread the frosting on top of the first cake and sprinkle it with berries. Then gently place the second cake on top, top with another layer of the frosting and berries.
- Before serving, put your cake in the fridge for at least 12 hours.
This recipe was inspired by and adapted from “blueberry orange cake with agave and pistachios” recipe from amazing food blog called Pinch of Yum.