Orange Blackberry Cake

Take your box cake mix to another level!

This blackberry and orange cake transports me back to my uncle and aunt’s place in Kanpur, India. Their backyard had trees loaded with blackberries in the summer! Grabbing the berries from the branches and enjoying a home-grown fruit, used to be my favorite summer activity. There was something so special about being able to walk to the backyard, grab pounds of fresh perfect blackberries and just eat them on a hot summer day! I used to wonder about all the things I could make with them lemonade, chutney, jam, salads, chicken and berry dishes, pies, cakes, and so much more.

This cake here is an ode to my summers spent at my family’s home! It is quick, easy to put together, and looks so cute and summery! While I don’t have the luxury of having home-grown fruit from my modest patio, I go to the farmer's markets and devour their locally sourced fruits! Hoping you give this cake a try and let me know how it goes @cardamom__saffron!

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Things you need:

• White Cake Mix
• Orange Juice 1 cup
• 2 orange zest and slices
• 2 cup blackberry
• 1 lemon
• 1 tbsp Rosemary + 1 tsp Rosemary
• 3 tbsp Sugar
• Vanilla Buttercream

Instructions:

1. Prepare the Cake — prepare the cake batter according to the cake mix instructions. Add in the zest of one orange and bake it in two 9-inch circle pans according to the instructions on the box.
2. Prepare the Blackberry Compote — in a saucepan, add in the blackberries (keep 3 aside), zest, juice of one lemon, sugar, and the rosemary. Cook the berries for 10–12 mins. Once the compote is ready, keep it in a bowl and let it cool down.
3. Prepare the Orange Slices — Using a grater, grate the orange’s outer layer. keep those on a plate lined with a paper towel (we will use them for garnish on the cake). Peel the oranges and separate the orange slices. Take each slice’s outer layer, and cut them into thin slices.
4. Assemble the Cake — Once the cake layers are cooled down, take the orange juice and evenly brush it on the cake layers. On the bottom layer, add the blackberry compote and the sliced oranges. Add the top layer and let the cake cool in the refrigerator for 20–25 mins.
5. Frost the Cake — get the whipped frosting to room temperature and evenly spread it on the cake. When you are happy with the crumb coat, refrigerate it for another 10–15 mins and apply a second layer!
6. Garnish — the frosted cake is ready to be garnished with blackberries and grated orange and lemon peel! Enjoy with a glass of floral white wine!!

For more details, find Urvashi Saxena on IG @cardamom__saffron.