Oranges and blueberries are in season and a beautiful contrast to each other in colour and flavour. This is a step up from the classic 4×4 cake mix and makes two freezeable cakes.

If you only need one orange and blueberry cake immediately, add the luscious mascarpone frosting to one of the cooled cakes, and freeze the second cake and its frosting separately (see recipe notes).

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Orange and blueberry cake with orange mascarpone frosting

  • Author: Bec Lloyd
  • Yield: 2 cakes 1x

Description

Oranges and blueberries are in season and a beautiful contrast to each other in colour and flavour. This is a step up from the classic 4×4 cake mix and makes two freezeable cakes. 


Scale

Ingredients

  • 4 oranges
  • 2 x 250-gram punnets of blueberries
  • 2 eggs
  • 4 cups self-raising flour
  • 1 cup almond meal
  • 1 cup brown sugar
  • ½ cup milk
  • ½ cup (60g) Greek yoghurt
  • 1 cup butter, softened
  • 2 tablespoons of caster sugar
  • Butter for greasing

Mascarpone frosting

  • 250g mascarpone
  • Juice and zest of 1 orange
  • 12 cups soft icing sugar mixture

Instructions

  • Pre-heat oven to 180’c
  • Zest and juice the oranges
  • Grease and line two cake tins
  • With a mixer beat the butter and brown sugar together
  • Add in the juice from the oranges, orange zest, yoghurt, milk and combine by hand
  • Sift in the flour and add the almond, very carefully mix through
  • Pour the batter into the prepared cake tins
  • Sprinkle the blueberries evenly over the top of the two cakes and then each with the castor sugar
  • Bake in the oven for approximately 30-45 minutes or until a skewer comes out clean and cake bounces back to the touch
  • Remove from tins using the baking paper and allow to cool on wire racks
  • Make the frosting: combine all the frosting ingredients until smooth, it should be fairly thick, if it isn’t, add some extra icing mixture to thicken it.
  • When the cakes are completely cold, all a layer of frosting on each one and then decorate with orange zest and extra fresh blueberries
  • Serve and store in the fridge (if there’s any left!)

Notes

  • This recipe makes two orange and blueberry cakes, freeze one and eat one, or take two to an event
  • If freezing the second cake, set aside half the frosting and freeze it separately. When defrosting the frosting (try saying that quickly!) you will need to beat it again and adjust with additional icing sugar if a bit loose.
  • Check the Spring 2020 Big Batch cooking for all four big batch recipes in this bonus and complete shopping and prep ahead instructions, or just make this by itself. 
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