FOR THE DOUGH
|
1 package |
|
|
2 |
eggs/flax egg (see package for instructions) |
|
1/3 cup |
|
|
2/3 cup |
milk or oat milk |
|
2 cases |
Orange juice |
|
½ bedroom |
finely chopped fresh rosemary |
|
¼tsp |
allspice |
|
¼tsp |
ginger |
|
3 cases |
orange zest |
1. Preheat the oven to 350 F..
2. Grease and flour two 7-inch cake pans.
3. Beat together all the ingredients except the zest for 5 minutes at medium speed.
4. Stir in the orange zest.
5. Pour into prepared pans and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
FOR THE BUTTERCREAM
|
1 cup |
butter or vegan butter |
|
1 cup |
dietary fat or vegan equivalent |
|
6 cups |
icing sugar |
|
1 case |
pure vanilla extract |
|
1 pinch |
salt |
|
2 cases |
milk or oat milk |
1. Beat butter and shortening together on medium-high speed until fluffy, about 5 minutes.
2. Add icing sugar, 2 cups at a time, beating well between additions.
3. Add vanilla, salt and milk. Beat until desired consistency is reached, adding more milk if necessary.
(You can freeze the remaining frosting for another time)
FOR THE GLAZE
|
2 cups |
icing sugar |
|
¼ cup |
Orange juice |
|
|
1. Form a paste with the orange food coloring and 1 teaspoon of water and add to the frosting. Beat until desired color is reached.
FOR GARNISH
|
1 strand |
rosemary |
|
|
1. Assemble the cake, adding buttercream between the layers and leaving the outside mostly exposed in a naked cake fashion.».
2. Add the frosting to the top of the cake and let it drip down the sides.
3. Decorate with orange slices and a sprig of rosemary.
Good tasting
Recipe courtesy of Lulubelle & Co
* For my part, I always use a good olive oil in my cakes, for its contribution to health. For this one, the Blood Orange infused olive oil flavors the cake batter beautifully.