Red Currant Bakery

Spiced Cake Batter
3 Preheat the oven to 350 F and place a rack in the middle of the oven.
6 In a medium bowl, whisk together the eggs, sugar, salt, yogurt, milk, and vanilla extract until smooth.
7 Pour in the oil and whisk again.
8 Lastly, pour in the flour, baking soda, baking powder and all the spices.
43 Whisk once more until combined and smooth.
44 Scrape the sides and bottom of the bowl.
9 Spray the cake pan with your baking spray and then pour in the vanilla batter.
10 Smooth out the cake with a rubber spatula.
Bake the Cake
13 Bake the cake in the preheated oven for 25 minutes. After 25 minutes, rotate the cake 180 degrees and bake for another 10-15 minutes.
14 When the cake is finished baking, check it by sticking a toothpick into the center of one section of the cake. If the toothpick comes out clean, the cake is fully baked.
15 Remove the cake from the oven and leave it to cool for 10 minutes before removing the spring form.
16 After 10 minutes, run a knife between the cake and the edge of the pan, then remove the springform.
17 Allow the cake to cool completely before assembling.
Blood Orange Cream Cheese Whipped Cream 
23 In a medium mixing bowl, add in the orange zest, cream cheese, powdered sugar, salt, and vanilla extract.
24 Use the paddle attachment to cream the cream cheese mixture on medium speed for 3 minutes until fully combined. If using a hand mixer, the regular beater attachments will work.
25 Turn off the mixer and pour in the cold heavy cream.
26 Switch to the whisk attachment and whip on medium speed until medium stiff peaks form. Do not over whip it, it's better to under whip rather than over whip. If you over whip it, pour in a little extra heavy cream and use a rubber spatula to fold it in.
47 Grate in a little nutmeg to taste.
27 Place in the fridge until ready to assemble.
Blackberry Blood Orange Filling
46 In a small pan, add in the rinsed blackberries with the juice of a blood orange and two tablespoons of water.
48 Cook over medium heat until it starts to bubble. Use a fork to mash the blackberries until they are mostly broken down.
49 Continue cooking until most of the moisture has cooked out.
50 Remove the pan from the heat and pour the filling into a large shallow dish to cool to room temperature.
 Cinnamon  Milk Soak
29 In a medium pot, add in the sugar, milk, and cinnamon.
30 Place over medium low heat and whisk until the sugar has dissolved. Remove from the heat and pour into a heat safe bowl and stir in vanilla extract.
51 Set aside to cool to room temperature.
Assemble
32 * If you want to fully frost the outside of the cake, level off the domed top first.
33 Slice the cake into 3 layers with a serrated knife. Place the bottom layer on a parchment lined plate or cake stand.
34 Brush the top of the bottom layer with the cinnamon milk soak until it appears wet on the whole surface.
36 Scoop one cup of the cream cheese frosting onto the bottom layer of cake and use the back of a spoon or rubber spatula to spread it out. Stop about 1/4" from the edge of the cake.
52 Create a center circle 1/2" in from the outer edge of the frosting that is a little bit deeper to fill with 1/4 cup of the blood orange blackberry filling.
37 Layer the middle layer of cake over the frosting and press down gently.
38 Repeat the soak, frosting, and filling on the middle layer of cake.
39 Place the top layer of cake on top and press down gently. Soak the top of the cake.
40 Scoop the remaining frosting onto the top of the cake. Use an offset spatula to smooth the frosting over the top and sides of the cake.
41 *If you want to fully frost the cake, make 1.5 times the frosting. Once layered and base frosted, place the fridge in the cake for at least an hour or two, covered. I like to put a bowl upside down over the top. Let it firm up before frosting the sides of the cake.
42 Use the 1/2 portion of frosting to coat the outside/decorate as you want.
53 Place fresh blackberries on top for decoration.