Part of being me, is my obsession towards Berries and Citrus. Orange, Almond ButterCream, Berries & Orange Blossom Water is such a wonderful combination when put together in a classic Orange Butter cake. Just a tiny drop into berry compote makes all the difference. Honestly, just a tiny drop, because Orange Blossom Water is quite strong and goes a long way.
Here's how I plan to celebrate after a long days work. A classy rustic ORANGE & ALMOND BUTTER CREAM CAKE with BERRY BLOSSOM COMPOTE.
This cake may looked like I put in hours to put together. I mean, after all it's a long week, I don't think I would like to slave in my kitchen for another 8 hours. So like most bakers out there, I am a huge fan of making everything from scratch, or at least some things.
Then again, who says instant cake box mix has to taste like a card board? I say put on your creative cap and think outside the box peeps. For this recipe, I used Pillsbury Yellow Butter Cake Mix. It's one of my favourite, and while I was a little girl, I started of with this handy dandy butter cake mix.
For the Almond Butter cream, I whipped 1 stick of unsalted butter with 3/4 cups of sifted powdered sugar until light and fluffy. I then added 1/2 teaspoon of vanilla bean paste, and 1/3 cups of Almond Mill. Beat them until the Almond Butter cream is well combined.
To balance the flavours, I made my own Berry Blossom Compote. Really simple and delicious. I usually buy a lot of berries and stash them in the freezer until I need to use them. So for this, I used 3/4 cups of frozen blackberry, 1/4 cup of orange juice, 1 tablespoon of orange zest, 1 tablespoon of lemon juice, 4 tablespoons of caster sugar and 1/4 teaspoon of Orange Blossom Water. In a medium deep saucepan, and medium heat, combine all of the ingredients except the Orange Blossom Water. Let it simmer and mash the berries with a wooden spoon to help release the juices of the berry. Once sugar has fully melted, turn off the heat, let the compote cool down slightly and mix in the Orange Blossom Water.