Lavender-Orange Cake with Blackberry Cream




Lavender-Orange Cake with Blackberry Cream

This Lavender-Orange cake with a Blackberry Cream filling is a delectable treat.

Lavender-Orange Cake with Blackberry Cream

  • 1 (15.25-ounce) box yellow cake mix
  • 4 large eggs
  • ⅓ cup vegetable oil
  • ½ teaspoon vanilla extract
  • 1 cup sour cream
  • ½ cup water
  • 1 (3.4-ounce) box French vanilla instant pudding mix
  • 2 tablespoons fresh orange zest
  • 1 teaspoon culinary lavender
  • 1 recipe Blackberry Cream (recipe follows)
  • Garnish: orange peel curls*, lavender sprigs
  1. Preheat oven to 350°.
  2. Spray an 18×13-inch rimmed baking sheet with cooking spray. Line with parchment paper, and spray again.
  3. In a large mixing bowl, combine cake mix, eggs, oil, vanilla extract, sour cream, water, and pudding mix. Beat at low speed with a mixer until blended. Increase mixer speed to medium, and beat for 2 minutes. Add orange zest and culinary lavender.
  4. Spread batter into prepared pan.
  5. Bake until a wooden pick inserted in the center of cake comes out clean, 15 to 17 minutes. Let cool completely in pan.
  6. Cut cake into 2 (13×9-inch) portions. Spread Blackberry Cream onto one cake portion, and top with remaining cake portion (right side up). Freeze for 4 to 6 hours.
  7. Using a sharp knife, trim cake edges to neaten. Cut cake into 12 to 16 pieces.
  8. Garnish with orange peel curls and lavender flowers, if desired.
  9. Serve cold.

*How to Make Citrus Peel Curls: Using a channel knife or a zesting tool, cut long strips of peel. Wrap strips around a straw to shape. Using kitchen shears, cut curled peel to desired lengths. Use immediately.

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Blackberry Cream

  • 1½ cups cold heavy whipping cream
  • 1 tablespoon confectioners’ sugar
  • ½ teaspoon vanilla extract
  • ¾ cup seedless blackberry preserves
  1. In a large bowl, combine cream, confectioners’ sugar, and vanilla extract. Beat at high speed with a mixer until thick and creamy. Add blackberry preserves, beating until blended.

Calories: 1934 Fat: 132g Saturated fat: 82g Unsaturated fat: 43g Carbohydrates: 183g Sugar: 124g Sodium: 213mg Fiber: 3g Protein: 8g Cholesterol: 489mg

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