Orange and blueberry cake with orange mascarpone frosting

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).

Orange and blueberry cake with orange mascarpone frosting

Bec Lloyd

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 4x4 cake mix and makes two freezeable cakes. 

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Course Dessert, Snack

Cuisine Bakery

Servings 2 cakes

Equipment

• Mixing bowl or stand mixer
• 2 x cake tins about 22cm diameter
• baking paper
• Spray oil or similar

Ingredients

  

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Cake mix

• 4 oranges juiced and zested
• 500 g blueberries in punnets
• 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 Caster sugar

Mascarpone frosting

• 250 g mascarpone
• 1 orange juiced and zested
• 1-2 cups soft icing sugar mixture

Instructions

 

Cakes

• Pre-heat oven to 180’c
• Zest and juice the oranges
• Grease and line two cake tins with spray oil and baking paper
• 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

Frosting

• Make the frosting: combine all the frosting ingredients until smooth. Begin with 1 cup of the icing sugar. It should be fairly thick, if it isn’t, add the second cup gradually until thickened.
• When the cakes are completely cold, spread a layer of frosting on each one and then decorate with orange zest and extra fresh blueberries

To serve

• Serve and store in the fridge (if there’s any left!)
• Can be frozen whole without frosting.

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. 

Keyword blueberries, cake, oranges

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