Make the best Blackberry and Orange Cake with light vanilla and blackberry sponge cakes, marmalade, orange buttercream frosting and blackberries. The perfect cake for Autumn! 



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BLACKBERRY AND ORANGE CAKE

Serves 8 - 12 
Prep time: 15 - 20 mins
Cook time: 35 mins

Ingredients
225g unsalted butter
225g caster sugar
4 eggs
1 tsp vanilla extract
250g self raising flour
1 tsp baking powder
2 oranges, zest
150g blackberries

Drizzle
150ml orange juice
1 orange, zested
100g caster sugar

Buttercream
150g unsalted butter
350g icing sugar
1 orange, zested
1 tbsp milk
200g marmalade
100g blackberries

Method
Preheat oven 180C/160C Fan. Butter, line 2 x 20cm cake tins.
Beat butter, sugar until pale & fluffy. Add eggs, vanilla, flour, baking powder & mix. Fold in zest & blackberries.
Divide batter in tins, bake 35 mins until golden.
Put orange juice, sugar, zest in small pan, simmer for 10-15 mins until syrup forms. Set aside to cool.
When cakes are ready, drizzle syrup over warm cakes, (about 2/3 of syrup). Leave to fully cool.
Beat butter, icing sugar until pale. Add zest, milk & mix.
Spoon in piping bag. Place 1 sponge on plate, pipe buttercream around edges & middle. Spoon marmalade into gaps. Top with sponge, pipe more frosting all over. Scatter with blackberries & zest. Enjoy!