Berries and orange cake

Berries and orange cake


300 g plain flour
300 g caster sugar
250 g unsalted butter, at room temperature
500 ml Greek yogurt
300 ml sour cream
60 ml freshly squeeze orange juice (bottle bought)
6 large eggs (800 g)
1 one medium size orange zest
2 Tsp baking powder
1 Tsp vanilla extract
1 Tsp rose water
1/2 Tsp baking soda
250 g strawberries
125 g blueberries


2 Tbs treacle
5 Tbs water
3 strawberries
1 lemon zest
White and dark chocolates (see note)


Preheat oven 170°C, grease and line bottom of 10″ square tin. Cream butter, sugar and sour cream in a mixing bowl. Grate the zest of an orange and add this to the mixture and mix until the mixture is light and fluffy.

Add the eggs, one at a time, and beat to combine after each addition. Add the dry ingredients and the wet ingredients (orange juice+yogurt) alternate. Next
add the berries and mix just to incorporate.

Pour the batter into prepared pan. Bake for 1 hour and 10 minutes, or until a skewer inserted into the cake comes out clean. Switch off oven and leave the cake in the oven for 30 minutes before removing from oven, then let cool in the pan for 15 minutes. Once cake cool completely, unmould it onto a foiled plate mate.

Brush treacle mixture on top and sides of cake. Then place the dark chocolates on the four corners plus in the middle with white heart shapes. Then place  three strawberries in the centre with a candle as a birthday cake. Zest the lemon all over on top.

Serve with coffee or tea of your choices and extra chocolates.

Note:  Oven temperature vary, you might need less time or more. You can also halve the recipe and bake in a 8×8-inch square pan or 9×5-inch loaf pan. You can garnish with any fruits or icing sugar or cream. You can bake it in 10″ tube pan or bundt.

To make in advance the chocolates. To make the chocolates recipe can be found in Butter cake with white heart shapes, dark oval shapes and strawberries chocolates: