ad Welcome to September! 🍂 This month, there’s so much produce in season so I wanted to create a cake to celebrate the transition into Autumn. This Ginger & Syrup Sponge with Autumn Fruiting Raspberries, Blackberry Jam and Waitrose’s new Free Range Double Cream is the ultimate bake to celebrate September with😊 You might be asking, what makes it free range cream? All Waitrose dairy cows are outside grazing for at least 183 days a year! This is definitely food to feel good about and this will be your new go-to cake recipe! Check out the recipe below 💛 @Waitrose & Partners #FoodToFeelGoodAbout ⬇️💛RECIPE💛⬇️ Ingredients: (For the cake) 345g unsalted softened butter 345g light brown soft sugar 570g golden syrup Zest 2 large oranges 4 medium eggs 450ml whole milk 11⁄2 tbsp orange extract 2 tbsp ground ginger 1⁄2 tsp cinnamon 675g self raising flour 1⁄2 tbsp baking powder 300g raspberries with 2 tbsp plain flour (For the blackberry filling) 250g frozen blackberries Juice 1 lemon 125g golden caster sugar 40g cornflour (To decorate) 450ml Waitrose Free Range Cream 125ml Icing Sugar 1 tbsp vanilla extract Orange slices Mint leaves Method: 1. Preheat the oven to 160c and line 3 8 inch cake tins with parchment paper. 2. In the bowl of a stand mixer, beat the butter, sugar, golden syrup and orange zest for 10 minutes, until light and fluffy. Once beaten add the eggs one at a time, beating between each addition, followed by the orange extract. 3. Next, sift the flour, ginger, cinnamon and baking powder into a separate bowl. Add half of the dry mixture into the egg mixture, followed by half of the milk and combine on a slow speed. Repeat until all the ingredients are combined. 4. Transfer to the tins and bake for 35 minutes, or until a skewer comes out clean. 5. Whilst the cakes are baking, make the blackberry filling. In a large saucepan, cook the blackberries, lemon juice and sugar on a medium heat for 5 minutes, until bubbling. Be careful not to let the fruit catch. Once the juices have been released, take 5 tbsp from the pan and mix with the cornflour. Transfer the cornflour slurry back into the pan and cook for a further few minutes, until the filling is thickened and glossy, but not gloopy. 6. Once the cakes and filling have cooled, you can begin to build it up. Softly whip the cream with the icing sugar and vanilla until very soft peaks form. 7. Place a layer of sponge onto a serving plate and add â...“ of the cream, making a well in the middle. Add in some of your blackberry filling and place another sponge layer on top. 8. Repeat with the next layer and place the final layer on top. Dollop the remaining cream on top of the cake and spoon over the last of the blackberry filling. Place on your orange segments and mint leaves and serve! #baking #cake #cakes #caketok #blackberry #blackberries #berry #september #autumn #fall #recipes #bakingtiktok #easyrecipe #easyrecipes #cakesoftiktok #bake #baker