This Lavender-Orange cake with a Blackberry Cream filling is a delectable treat.
Lavender-Orange Cake with Blackberry Cream
Yield: 12 to 16 servings
Ingredients
- 1 (15.25-ounce) box yellow cake mix
- 4 large eggs
- ⅓ cup vegetable oil
- ½ teaspoon vanilla extract
- 1 cup sour cream
- ½ cup water
- 1 (3.4-ounce) box French vanilla instant pudding mix
- 2 tablespoons fresh orange zest
- 1 teaspoon culinary lavender
- 1 recipe Blackberry Cream (recipe follows)
- Garnish: orange peel curls*, lavender sprigs
Instructions
- Preheat oven to 350°.
- Spray an 18x13-inch rimmed baking sheet with cooking spray. Line with parchment paper, and spray again.
- In a large mixing bowl, combine cake mix, eggs, oil, vanilla extract, sour cream, water, and pudding mix. Beat at low speed with a mixer until blended. Increase mixer speed to medium, and beat for 2 minutes. Add orange zest and culinary lavender.
- Spread batter into prepared pan.
- Bake until a wooden pick inserted in the center of cake comes out clean, 15 to 17 minutes. Let cool completely in pan.
- Cut cake into 2 (13x9-inch) portions. Spread Blackberry Cream onto one cake portion, and top with remaining cake portion (right side up). Freeze for 4 to 6 hours.
- Using a sharp knife, trim cake edges to neaten. Cut cake into 12 to 16 pieces.
- Garnish with orange peel curls and lavender flowers, if desired.
- Serve cold.
Notes
*How to Make Citrus Peel Curls: Using a channel knife or a zesting tool, cut long strips of peel. Wrap strips around a straw to shape. Using kitchen shears, cut curled peel to desired lengths. Use immediately.
Blackberry Cream
Yield: 3 cups
Ingredients
- 1½ cups cold heavy whipping cream
- 1 tablespoon confectioners’ sugar
- ½ teaspoon vanilla extract
- ¾ cup seedless blackberry preserves
Instructions
- In a large bowl, combine cream, confectioners’ sugar, and vanilla extract. Beat at high speed with a mixer until thick and creamy. Add blackberry preserves, beating until blended.
Nutrition Information
Calories: 1934 Fat: 132g Saturated fat: 82g Unsaturated fat: 43g Carbohydrates: 183g Sugar: 124g Sodium: 213mg Fiber: 3g Protein: 8g Cholesterol: 489mg
Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!
Hello,
Was the bottom and top of the cake removed? It appears so but this step isn’t mentioned in the recipe.
Thank you.
Hello! The blackberry filling is spread in between the cake layers and then the cake is cut into 12 to 16 pieces. Does this answer your question?