Glad to find this recipe again that I have made in 2018. Well, my sisters call saying they are all coming over to celebrate my birthday. They will be bringing dishes and I am to provide or make dessert one day in advance. This is before Coronavirus, where we can go and visit each other.
Thought why not use my new chocolate moulds that I have bought. I did it as the last minutes. Didn’t really think of making it but then it wouldn’t be nice with any decorations on the birthday cake.
Started thinking about what flavour to add into my cake. Then search the fridge for yogurt, sour cream and then butter needed to be softened. Went to get berries to add in and decorations. This can be a simple cake to serve over a heavy dinner. It’s delicious and moist and enjoyable to eat with family. Let’s bake!!!!
300 g plain flour
300 g caster sugar
250 g unsalted butter, at room temperature
500 ml 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
1 lemon zest
White and dark chocolates (see note)
To make in advance the chocolates. Th recipe is attached at the bottom. 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 and 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 an 8×8-inch square pan or 9×5-inch loaf pan. You can garnish with any fruits or icing sugar or cream.
To make the chocolates recipe can be found in Butter cake with white heart shapes, dark oval shapes and strawberries chocolates:https://helenscchin.com/2018/08/28/butter-cake-with-white-heart-shapes-dark-oval-shapes-and-strawberries-chocolates/