Berry Celebration Cake
This really is a showstopper of a cake, ideal for any party celebration, occasion or gathering. While looking detailed it is actually very achievable to make. The fruit and floral topping is what really gives it wow factor, so choose your toppings carefully and allow a little time for arranging them nicely.
- Preheat the oven to 180C (fan 160C), 350F, Gas Mark 4. Grease 3 x 20cm sandwich or cake tins with butter, line the bases with parchment paper and set aside on baking sheets.
- Place the butter, sugar, vanilla and orange zest in a food mixer and beat with an electric whisk until pale and fluffy. Add the eggs one at a time along with a spoonful of flour, beating between each addition until well blended. Add the orange juice, beating it in briefly. Sift the remaining flour and baking powder in, add the salt and beat the mixture for the minimum time possible until well blended to give a smooth mixture. Divide it evenly between the cake tins, spreading them level. Bake for 20 minutes.
- Meanwhile, prepare the icing. Place the butter, cream cheese and orange zest in a food mixer and beat until combined. Sift the icing sugar over and beat until smooth and well blended. Spoon 500g of the mixture into a large bowl. Gently stir in 50g of raspberries, crushing them lightly as you go so they streak through. Set both aside.
- The cooked cake should be golden and springy to the touch. A skewer pierced into the centre should come out clean. Remove and leave to cool in the tins for a few minutes before transferring to wire racks and leaving to cool completley.
- When ready to assemble, divide the jam between two of the cake layers, spreading it all over. Next, put half of the raspberry buttercream on top of each of those and spread it level also. Don’t worry if the jam mixes with the buttercream a little. Stack these on top of each other on a cake stand or serving plate. Top with the remaining cake layer. Pop the cake in the fridge at this point to firm the icing if it seems a little soft.
- Dollop the plain buttercream on top and using a long palette knife, spread it evenly all over the top and sides. It should only give a thin layer, creating a ‘naked’ cake finish. Arrange the edible flowers and remaining berries on top and serve.
- 350g unsalted butter, softened + extra for greasing
- 200g caster sugar
- 2 tsp vanilla bean paste or extract
- finely grated zest and juice of 1 large orange
- 6 eggs
- 350g self-raising flour
- 1 tsp baking powder
- pinch fine sea salt
- 150g unsalted butter, softened
- 180g tub full-fat cream cheese
- finely grated zest of 1 large orange
- 450g icing sugar
- 200g berry jam
- 250g mixed berries (to include at least 50g of fresh raspberries)
- handful of organic, unsprayed edible flowers, like roses
- small handful fresh mint leaves