easy birthday cake

This stunning cake sees zesty orange and almond sponge slathered in honey and orange blossom cream, then drizzled in rosé red berry syrup. Why not bake it as a Mother&#8217;s Day surprise or for a summery afternoon tea centrepiece? Or, for another elegant sponge made with citrus and raspberries, try this raspberry and lemon sponge cake.

Orange blossom, lemon thyme and almond cake

olive oil

golden caster sugar

eggs

Grated zest and juice 1 orange

tsp orange blossom water

plain yogurt

self-raising flour

ground almonds

For the rosé red berries

lemon thyme sprigs,

milliliters rosé wine

raspberries

For the cream

milliliters double cream

crème fraîche

tbsp runny honey

½-1 tsp orange blossom water (depending on strength)

You’ll also need…

20cm springform cake tin, base

Heat the oven to 180°C/160°C fan/gas 4. Put the olive oil, sugar, eggs, orange zest and juice, orange blossom water, yogurt, self-raising flour and ground almonds in a large bowl and whisk until just combined. Pour into the prepared tin and bake for 35 minutes or until a skewer pushed into the centre comes out clean. Cool on a wire rack in the tin for 5-10 minutes, then turn out and leave to cool completely.

Meanwhile make the rosé red berries. Put the sugar, thyme and rosé wine in a medium pan and heat until the sugar has dissolved. Bring to the boil, then reduce to a simmer for 5 minutes until thickened to a syrup. Remove from the heat and leave to cool for 10 minutes. Add the berries, stir gently and set aside.

In a bowl, whisk the cream, crème fraîche, honey and as much orange blossom water as you think it needs until it forms soft peaks. Put the cake on a plate or cake stand and spoon the cream on top. Add the berries, drizzle with the syrup and scatter with extra thyme leaves.

The strawberry takes the cake! This classic cake is full of strawberry flavor and frosted to perfection with a thick vanilla-scented buttercream.

Classic Strawberry Cake Recipe by Tasty

pt strawberry, stemmed

sugar

vanilla extract

nonstick cooking spray, for greasing

all purpose flour

salt

baking soda

unsalted butter, room temperature

brown sugar

buttermilk

heavy cream

strawberry,

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Make the strawberry purée: Preheat the oven to 400°F (200°C).

Spread the strawberries on a baking sheet and toss with the sugar until well coated.

Roast the strawberries for about 25 minutes, or until very fragrant and bright red in color.

Transfer the roasted strawberries to a blender and purée for 1–2 minutes, or until very smooth.

Transfer the strawberry purée to a small saucepan over medium heat. Simmer for about 20 minutes, or until very fragrant and most of the liquid has evaporated. Stir in the vanilla. 6. Remove the pot from the heat and let the purée cool completely. The purée can be made 1 day ahead and stored in an airtight container in the refrigerator.

Make the cake: Preheat the oven to 350°F (180°C). Grease and line 2 9-inch (22 cm) round cake pans with parchment paper.

In a medium bowl, whisk together flour, salt, and baking soda. Set aside.

In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed until very light and fluffy, about 4 minutes. Scrape down the sides of the bowl. Add the strawberry purée and beat on high speed for 30 seconds. Add the eggs, 1 at a time, beating on medium speed after each addition for about 30 seconds, or until just combined, before adding the next.

Add ⅓ of the dry ingredients to the batter and beat on medium speed for about 30 seconds, or until fully combined. Add the vanilla, ½ of the buttermilk, and another ⅓ of the dry ingredients and beat for another 30 seconds, until well incorporated. Add the remaining buttermilk and dry ingredients and beat to incorporate. Scrape down the sides of the bowl. Add the vanilla, then mix on medium speed for 2 minutes.

Divide the batter evenly between the prepared pans. Bake the cakes for 30–32 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let cool slightly, then remove from the pans and let cool completely on a wire rack.

Make the frosting: In a large bowl, combine the powdered sugar and butter. Beat with an electric hand mixer on medium-high speed for 1 minute, until fluffy. Add the vanilla and heavy cream and beat for 1 minute more, until smooth. The frosting will keep in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before frosting the cake.

To frost the cake, set one layer on a cake stand lined with strips of parchment paper. Spread about 1½ cups (260 G) of frosting evenly over the cake. Top with the remaining cake layer and evenly frost the top and sides with a thick layer of frosting. Decorate the cake with fresh strawberries.

https://vid.tasty.co/output/160652/landscape_480/1582065117

Top 2 easy birthday cake recipes from across the web

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Orange blossom, lemon thyme and alm...

Classic Strawberry Cake Recipe by T...

Top 2 easy birthday cake recipes from across the web

The most viewed easy birthday cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Orange blossom, lemon thyme and alm...

Classic Strawberry Cake Recipe by T...

The most viewed easy birthday cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine