Since my Apple lemon-thyme cake were delicious and successfully executed. The Apple lemon-thyme combination had taken me on another adventure and so here’s another bolder experimenting and exploring of fruits and fresh herbs. This time I had use oregano that mainly use in cooking meat.
I know that this cake don’t looks beautiful as my Apple lemon-thyme cake; it’s in fact taste awesome delicious. Don’t let the picture fool your thinking it’s not delicious as its look. All you wanted in a cake is hidden and can only be found when it goes into your mouth and each bite you can taste the robust flavoursome and as it journey down your stomach; you are surely satisfied and glad that you had a bite.
As I promised a friend that I would make her a cake. This cake is butter-cream, has a burst of antioxidant from berries and perfumed flavour with oregano. Instead of butter cream or fondant my friend requested that I just glaze it with strawberry jam similar to my Apple lemon- thyme cake but with different flavour. It’s not too sweet, nor heavy and has the right balance and taste awesome delicious.
This could be Mother’s Day cake. It’s easy, and simple to bake. I am challenging you to give it a try and you can celebrate it with your mother on Mother’s Day. This cake can speaks of your love for her and less expensive gift – from your heart and hands. Happy Baking!!!!
250 g butter
3/4 cup sugar
1 Tsp vanilla extract
3/4 c plain flour
1 c self-raising flour
1 shake Himalaya Pink salt
250 g strawberries, stems removed, washed and cut thinly pieces
125 g blueberries
125 g blackberries, cut into pieces
1 Tsp baking powder
1/2 c iced cold water
2/3 c thickened cream
2 – 4 small sprigs of oregano leaves
6-8 Tbs strawberry jam for glazing top of cake
Preheat oven to 180 degrees C. Butter a large loaf tin and set aside. Then cream butter and sugar until pale and creamy. Next add eggs, one at a time, beating well after each addition. Now, stir in vanilla extract.
Sift both flours, baking powder and salt together. Then mix flour into batter until combined. Add water and thickened cream; mix well. Next add strawberries, blueberries, blackberries and oregano. Make sure, stir well to incorporate together.
Once batter consistency is right: not too runny or too dry; spoon mixture into prepared loaf tin. Smooth the top. Give a couple of gentle knock on bench top. Then gentle press extra oregano down a bit.
Bake for 60 minutes until a skewer inserted in the centre comes out clean. Switch off oven, leave in with door close for 30 minutes. Remove from oven and spread jam over the top while it’s still hot.
Note: You can use any fruits you like. You don’t have to add iced cold water or thickened cream; just lemon juice. Oven temperature may vary. You might need less or more. You may use normal baking tray: round or square small size. I just wanted a different design and trying out using loaf tin.
I covered my cake with foil halfway through at 35 minutes as it turn brown too quickly. You don’t want to have a burn cake nor not cook inside.