The Cake Gallery

Blackberry & orange cake

Ingredients 225g unsalted butter, softened, plus extra for the tins 225g caster sugar 4 large eggs 1tsp vanilla extract 250g self-raising flour 1tsp baking powder 2 oranges, zested (reserve the oranges for the drizzle, below) 150g blackberries, halved if large For the drizzle 3 oranges, juiced (use the zested oranges, above, youll need about 150ml), 1 zested 100g caster sugar For the topping 150g unsalted butter, softened 350g icing sugar 1 orange, zested, plus extra zest to serve 1tbsp milk 200g marmalade 100g blackberries Method STEP 1 Heat the oven to 180C/160C fan/ gas 4. Butter two 20cm loose-bottomed cake tins and line with baking parchment. Beat the butter and caster sugar together in a large bowl using an electric whisk until pale and fluffy. Add the eggs, one at a time, until combined. Tip in the vanilla, flour and baking powder and fold until smooth, then gently fold in the orange zest and blackberries, being careful not to overmix. STEP 2 Divide the batter between the two tins and bake for 35-40 mins until golden and a skewer inserted into the middles comes out clean. Cover with foil after 30 mins if they start to colour too quickly. STEP 3 Meanwhile, make the drizzle. Put the orange juice, zest and sugar in a small pan and simmer for 4-5 mins until a thin syrup forms. Pour into a heatproof bowl and set aside. STEP 4 When the sponges are ready, drizzle the syrup over both while still warm and brush over evenly using a pastry brush. Leave to cool completely in the tins. STEP 5 Meanwhile, make the buttercream for the topping. Beat the butter and icing sugar in a large bowl with an electric whisk until light, pale and fluffy. Whisk in the orange zest and milk until loosened slightly. Spoon into a piping bag fitted with a large round nozzle. Beat the marmalade to loosen, then transfer a little to a piping bag fitted with a small round nozzle.

Place 6 ounces of shredded cheddar cheese in a bowl with 2 teaspoons of cornstarch. Toss to coat the cheese in the cornstarch. Place the cheese mixture with 3/4 cup evaporated milk in a sauce pan over low heat. Cook, stirring occasionally, until cheese has melted and sauce is smooth and thick.