Vanilla Bean Salted Caramel Layer Cake

The Salted Caramel recipe I posted the other day was made for this cake. There are no two flavors that go better than vanilla and salted caramel. I made this cake for a friend’s dinner party and the stakes were high! She’s a great baker herself and told me about some really amazing desserts she’s made for past dinner parties. Nothing like my trusted salted caramel recipe to the rescue!

Vanilla Bean Salted Caramel Layer Cake| The Whisking Bowl

The buttercream for the cake really stole the show! The complexity of the salted caramel really came through in the buttercream and I could stop my self from eating spoonfuls of it.

Vanilla Bean Salted Caramel Layer Cake| The Whisking Bowl

The vanilla bean cake layers were sandwiched with buttercream and a good drizzle of salted caramel. All that salted caramel added to the moistness of the cake.  I was worried that the cake would be too sweet, but that’s the beauty of salted caramel. The salt added to the caramel really balances the sweetness, so there is no way you will have a tooth ache! You can happily cut your self a big ol’ slice of the cake, sit in a quiet corner of the house and just polish your way through it! Its just that good!!

Vanilla Bean Salted Caramel Layer Cake| The Whisking Bowl

To add that extra pizzazz to the cake, I topped it up with some spun sugar. It takes a bit of trial and error to get it right, but it end result is so beautiful! I youtube’d it to get the technique down!Vanilla Bean Salted Caramel Layer Cake| The Whisking Bowl

Ingredients
  • 11/4 cup white sugar
  • 12 tablespoons butter, softened
  • 3 eggs, room temperature
  • 3 teaspoons vanilla extract (or a combo of extract, vanilla bean paste or 1 vanilla bean)
  • 2¼ cups all-purpose flour
  • 2½ teaspoons baking powder
  • 1 teaspoon salt
  • 1¼ cup whole milk
  • 1 cup salted caramel sauce, cooled.
  • 2 sticks of unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons cream or milk
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Butter and line with parchment 2 8×8 round baking pans. If you only have one pan, make sure that the pan comes to room temperature before re-using it for the second layer.
  2. In a medium bowl, cream together the sugar and butter until pale. Beat in the eggs, one at a time, and beat on high speed for about 3 minutes, until fluffy and pale. Stir in the vanilla.
  3. Combine flour, baking powder and salt, and add to the butter mixture in three batches, alternating with the milk, starting and ended with the flour mixture. Don’t over-beat the batter.
  4. Pour batter into the prepared pans evenly, smoothing tops with the back of a spoon. Another tip to ensure that the tops are flat and not domed while baking is to wrap the sides of the pan with a wet cotton cloth. It works every time!
  5. Bake for 30 to 40 minutes in the preheated oven or until a toothpick inserted into the middle comes out clean. Let cool in the pans for 5-10 minutes and then transfer to a cooling rack.
For frosting:
  1. Cream butter until smooth and fluffy. Add powdered sugar a cup at a time and beat until well combined. Add ⅓ cup of the caramel sauce and beat until smooth and fluffy. Add 1-2 tablespoons of cream or milk if desired if your frosting seems a little dry. (If you don’t want to make homemade caramel, store bought is fine- just add a teaspoon of sea salt.
To assemble.
  1. The cake should be completely cooled at this point. Place the bottom layer of cake on a cake stand. Use a fork to poke some holes along the surface of the cake. Carefully spread ⅓ cup of the caramel sauce over the cake layer, letting it soak into the cake. Top with a thick layer of frosting.
  2. Add the second cake layer with the flattest side facing up. Repeat the process of poking the cake with a fork, adding the remaining caramel sauce, and topping with frosting. Frost the sides of the cake and pour some caramel sauce on top and down the sides of the cake.
  3. To make the spun sugar: Put a wooden spoon in the fridge till ready to make spun sugar. Melt 1/4 cup sugar in a pan till it melted. Set the melted aside for a few minutes till the sugar syrup is at a pouring consistency. Dip a fork in the sugar syrup and stretch the sugar syrup back and forth across the cooled wooden spoon, going as quickly as possible. Make sure not to move the fork, rather using moving the wooden spoon back and forth as quick as possible.  Gently gather the spun sugar and place it on a dessert plate.
This entry was posted in Cake.

#BundtBakers: Chocolate Coconut Tres Leches Bundt Cake

Chocolate Coconut Tres Leches Bundt Cake | The Whisking Bowl

There is something about Bundt cakes that make me so happy. Its probably because I associate it with eating Marble cake bundt cakes when I was younger. I also used to keep an eye out for them at bakeries and cafes, and truth be told, still do. I haven’t come across any recently that have blown me over. What does a baker do in that situation? Make their own, of course!!

Chocolate Coconut Tres Leches Bundt Cake | The Whisking Bowl

Chocolate Coconut Tres Leches Bundt Cake | The Whisking Bowl

I have joined a community of Bundt bakers, that come together every month to make a bundt cake based on a pre selected theme. This month the theme was tropical vacation. This theme came at just the right time. After posting the pictures from my travels around Sri lanka, a tropical vacation has been the only thing that I can think of. Imagine, loads of tropical fruit, fresh coconut water all while sitting on the beach and taking the occasional dip in the sea! I wanted to repackage all those images into one dessert and I present to you, Chocolate Coconut Tres Leches Bundt Cake, because chocolate makes everything all that much better, right?

Chocolate Coconut Tres Leches Bundt Cake | The Whisking Bowl

Chocolate Coconut Tres Leches Bundt Cake | The Whisking Bowl

 

While eating the cake, the tres leches will totally transport us back to Tulum, Playa del Carmen or any other latin American getaways we’ve had. For those who haven’t been yet, what better way to savor those feelings of being on a holiday then by relaxing at home with a slice of this cake and a steaming cup of coffee. The tres leches really does transform this dessert from a cake to a decadent dessert.

Chocolate Coconut Tres Leches Bundt Cake | The Whisking Bowl

Chocolate Coconut Tres Leches Bundt Cake | The Whisking Bowl

Chocolate Coconut Tres Leches Bundt Cake | The Whisking Bowl

This bundt cake could not be easier to make and assemble. There is something therapeutic about spooning the tres leches over the cake and watching it absorb the liquid. The base chocolate cake-which is like a sponge cake- is sturdy enough to hold up to all the liquid poured onto it (I used nearly all the liquid, reserving some for pouring onto the cake while serving). The cake might been thick before going into the oven, but that’s where the egg whites will lighten them up. Also, i wanted the cake to be a little dry so that it could soak up all the liquid.

Chocolate Coconut Tres Leches Bundt Cake | The Whisking Bowl

Chocolate Coconut Tres Leches Bundt Cake | The Whisking Bowl

Please take a look at the rest of this month’s #BundtBakers. There are so many beautiful cakes this month and I am excited to share them all with you. Take a peek at what other talented bakers have baked this month:

 

BundtBakers

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board.

 

Chocolate Coconut Tres Leches Bundt Cake

Yield: Serves 8

Ingredients

For the Cake

  • 1/2 cup unsalted butter, plus more for pan
  • 1 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup milk
  • 2 Tbsp yogurt or sour cream
  • 1/2 cup and 1/4 cup sugar, divided
  • 4 large eggs, separated
  • 1 teaspoon pure vanilla extract
For the leches
  • 1 small can evaporated milk
  • 1 14 oz. can sweetened condensed milk
  • 1 16oz can of coconut milk
  • 1 teaspoon vanilla (optional)

For the Ganache

  • 3 ounces bittersweet chocolate, chopped
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter

Instructions

  1. Preheat the oven to 350°F. Generously butter the inside and sides of a bundt pan. Sprinkle with cocoa- set aside.
  2. In a large mixing bowl, combine the butter and ½ cup of the sugar. Whisk until smooth and pale. Next, add the egg yolks and whisk till creamy.  Add vanilla and set aside.
  3. In a very clean stand mixer bowl or a large mixing bowl, Beat egg whites on medium high using a whisk attachment until soft peaks form. Gradually 1/4 cup sugar and a pinch of salt while the mixer runs and continue beating until stiff peaks form.
  4. In a separate bowl, mix together the flour, salt, cocoa and baking soda.
  5. In an measuring cup, mix the milk and yogurt or sour cream.
  6. Add the dry ingredients and the milk mixture to the eggs in batches, making sure to start and end up with flour addition. Do not over mix.
  7. Pile about one-third of the egg whites into the yolk mixture. Gently fold them together until smooth. Repeat with another third of egg whites,  mix and then the last third of whites. Do not over-mix, but batter should be smooth, airy and fluffy.
  8. Pour the batter into the prepared pan. Bake for 30-40 minutes, or until the top of the cake springs back when lightly touched or a toothpick inserted into the middle comes out clean.
  9. Run a knife around the edge of the cake pan, and invert the cake onto a wire rack. Then flip the cake right side up so it can cool.
  10. While the cake is baking, combine the soak ingredients in a liquid measuring cup and set aside.
  11. After the cake has cooled for about 15 minutes, use a fork to prick it all over, not forgetting the sides, edges and all over the top. Try to get pretty close to the bottom of the cake.
  12. Use a spoon or pour the soaking liquid over the cake, a little at a time, waiting for it to absorb before adding more. I would use the spoon and gently press the liquid into the cake. It may seem like a lot of liquid, but use as much as you can to soak the cake.
  13. Chill the cake in the fridge for an hour (or more) to really let the flavors soak and set.
  14. Meanwhile, mix the ganache ingredients and set aside. when ready to serve, pour on top of the cake.
  15. Store in the fridge until you’re ready to serve.

Lemon Chiffon Cake

I know I have been posting a lot of fruit and citrus recipes, but there is some thing about using fruits that are in season that totally elevate the flavor of the baked goods. Beside, we do need to get our vitamin C fix right? What better way then through this Lemon Chiffon Cake. It is sure to keep the cold away this winter season!

Lemon Chiffon Cake |The Whisking Bowl

Lemon Chiffon Cake| The Whisking Bowl

 

This cake is soooo light all thanks to the egg whites that are whipped up and folded into the cake. There is no butter in this cake, it is replaced with vegetable oil that enhances the texture of the cake. Lemon goes really well with the lightness of this cake, but I’m totally dreaming of other variations to make with this cake. Chocolate is a must, both white and dark chocolate, but other fruits such as Raspberries, Passion fruit and Oranges will go just as well.

Lemon Chiffon Cake| The Whisking Bowl

 

Lets just take a moment to admire that crust! It’s all thanks to the egg whites. It’s so light and adds the perfect crispy texture to the cake. Totally melts in your mouth!!

Lemon Chiffon Cake |The Whisking Bowl

Since the cake is so light, it can be served as dessert at a dinner party, and the citrus will definitely help round off the meal. The cake comes with a lemon- sugar syrup that is just divine. When you pour it on top of the cake, the cake soaks it all up and makes it even more moist and juicy. Just make sure to make extra of this lemon-sugar syrup. It makes the perfect base for drinks. Muddle up some berries, add some soda and you have the perfect mocktail ready. Talk about hitting two birds with one stone! 😉

Lemon Chiffon Cake |The Whisking Bowl

 

Lemon Chiffon Cake

Yield: 1 8 inch round Cake

 

Ingredients

  1. Butter, for greasing
  2. Flour, for dusting

For the Cake:

  1. 3 eggs, separated, at room temperature
  2. 1 cup sugar, divided into 2 half cups
  3. 1/4 cup vegetable oil
  4. 1/8 teaspoon salt
  5. 2 tablespoons lemon juice
  6. 1 tablespoon lemon zest
  7. 1 cup all-purpose flour

Lemon-Sugar Syrup:

  1. 1 cup sugar
  2. 1/4 cup water
  3. 1/4 cup lemon juice
  4. 1 tablespoon lemon zest

Instructions

Preheat oven to 350 degrees F. Butter and flour an 8-inch round cake pan.

For the cake: In a large bowl, using an electric mixer, beat the egg whites to soft peaks. Add 1/2 cup sugar and beat until stiff peaks form.

In a separate bowl, beat the vegetable oil, the remaining 1/2 cup sugar and salt. Add the egg yolks, 1 at a time. Add  lemon juice and lemon zest. Fold in the flour and mix until just combined. Set aside.

Slowly add 1/2 of the egg white mixture into the egg yolk mixture. Using a rubber spatula, carefully fold in the remaining egg white mixture. Spread the batter into the prepared cake pan and bake for 40 to 45 minutes until a toothpick inserted into the middle of the cake comes out clean. Transfer the cake to a cutting board and allow to cool before slicing.

For the syrup: In a small saucepan, combine the sugar, water, lemon juice, and lemon zest over medium heat. Bring to a boil, reduce the heat, and simmer until the sugar has dissolved, about 5 minutes, stirring occasionally, Remove the pan from the heat and allow the syrup to cool, about 20 minutes.

To serve, spoon some of the syrup onto each small plate or shallow bowl and lay a slice of cake on top. Drizzle the cake with additional syrup.

Recipe slightly adapted from Giada De Laurentiis

Healthy Cinnamon-Date Swirl Banana Crumb Cake

I am a self proclaimed dessert fiend, but the desserts that I love and all those that I bake are not overly sweet. There is something about desserts that are over dosed with sugar that is just a turn off (and tummy ache inducing!!!). I feel like they take away from all the other amazing flavors that go into desserts. Everyone that I share my desserts with is always complimenting me about how the desserts are not overly sweet! It’s important to achieve that balance. I am also all about lightening up desserts and making them healthier. This allows us to eat more desserts…which is a win for everyone!!

That is where this banana bread recipe comes in. Now, I know that nearly everyone has tried making a banana bread recipe at least once. It could have been a hit or a miss. I wanted to bring to you a recipe that is foolproof but is also healthy, soft and super-moist. You can totally eat this for breakfast or for afternoon tea guilt free. It is jam-packed with healthy, good for you ingredients! The cake itself is moist and fluffy, with a gooey cinnamon date swirl and lots of crumb topping. Best part of this cake is that it is naturally sweetened with just a bit of brown sugar, and totally free of white sugar. Bonus points, it looks amazing and is guaranteed to get you some ooooss and ahhhsss from those you serve it to!

Healthy cinnamon-date swirl banana crumb cake | The whisking bowl

So let’s talk ingredients. Bananas. You want to use bananas that are a few days old that are speckled with some dark spots on the peel. Use extra ripe bananas when making it! The more ripe the banana, sweeter the bread/cake will be. These add the natural sweetness required for this cake. Also, bananas add more moisture to the finished product.

Healthy cinnamon-date swirl banana crumb cake | The whisking bowl

In addition, I used 1/4 cup brown sugar in this recipe. Brown sugar works magic to create a soft, moist cake with a tender crumb. I wanted to add some addition sweetness to the cake which I did by adding three tablespoons of maple syrup. This is the real maple syrup guys, not the sugary stuff. It’s an additional complex flavor in the cake. There is no white sugar in today’s banana bread recipe. The sweetness comes from brown sugar, maple syrup and bananas. I intentionally kept the sugar level low in the cake to compensate for the sweetness that the cinnamon-date swirl layer was going to provide.

I used two eggs in this recipe. Eggs bring cakes, cupcakes, breads, doughs, and cookies their stability and structure, as well as a tender texture.

Healthy cinnamon-date swirl banana crumb cake | The whisking bowl

I have had my share of some very buttery banana breads, and let me tell you, they leave a heavy aftertaste. To avoid that and to make sure that the cake was light, I used yogurt. Yogurt adds even more moisture to this banana bread. I like to use yogurt, milk or buttermilk as much as possible when I’m baking. In addition to adding moisture and creaminess to baked goods, yogurt is a great substitute for butter and oil.

Healthy cinnamon-date swirl banana crumb cake | The whisking bowl

This recipe calls for only 1.5 tablespoons of butter. The only reason why I included it in the recipe today was to include the burnt butter flavor into this cake, which I am totally crazy about! Browned Butter is butter cooked until it has melted into a liquid, the water has cooked out, and the milk solids begin to toast and brown to a delicious and nutty state.  I think I will do an additional post to teach you guys pictorially exactly how to brown butter.

The flours that I used in this cake recipe make it even healthier without any loss of flavor or making the cake dense. I used one cup whole wheat flour and 1 cup oat flour. To make the oat flour, I just ground up one cup oats in a food processor. Simple right?! 😉

I wanted to add a cinnamon swirl to this banana bread, since I’m OBSESSED with cinnamon, but I wanted to add natural sweetness and another layer of flavors, so I soaked dates overnight and then mashed them up and spread it on top of the cinnamon layer.  The result is phenomenal!

Chia seeds are my new favorite. I agree it might not be easily available everywhere, but its popularity is increasing so it will show up at your grocery stores. It’s packed with goodness such as fiber, Omega 3 and is high in protein. I added two heaped tablespoons of it to the cake batter to make it realllyy very good for you! Give it a try!

Healthy cinnamon-date swirl banana crumb cake | The whisking bowl

You are going to love this cake. It can totally be made in a bread pan or in a square pan to make bars. Since I am still out of many of my baking supplies (read bread pan), I made it in a round cake pan. This cake is great for when you’re on the go and can be frozen so that you can just heat them up for a quick bite! I’ve made this to be my husband and my breakfast for the rest of the week! I’m sure kids would love these in their lunchbox or as an after school snack, too. I wish my niece and nephews live closer, this would definitely have been going into their lunches for tomorrow.  The bread is wonderful served warm but as with all banana breads, the next day more sugars from the bananas are released and the flavors marry into each other, intensifying the taste.

Healthy cinnamon-date swirl banana crumb cake | The whisking bowl

Promise me you will make this? When you do tag me #thewhiskingbowlrecipes. This will make you happy…very happy!

 

Healthy Cinnamon-Date Swirl Banana Crumb Cake

Yield: 1 9-inch round cake

Ingredients

For the cake batter

  1. 1.5 tbsp unsalted butter, melted to make browned butter
  2. 1/4 cup brown sugar
  3. 3 Tablespoon maple syrup
  4. 2 Large room temperature eggs
  5. 3 Large bananas, mashed
  6. 1.5 teaspoon vanilla extract
  7. 1 cup whole wheat flour
  8. 1 cup oats, processed to make oat flour
  9. 1 teaspoon baking soda
  10. 1 teaspoon baking powder
  11. 3/4 cup yogurt
  12. 2 Tablespoon chia seeds
  13. 1/2 teaspoon salt

For the cinnamon-date filling

  1. 10 large dates soaked in water over night, mashed
  2. 1 Tablespoon brown sugar
  3. 1 teaspoon cinnamon

Crumb Topping

  1. 3 Tablespoon whole wheat flour
  2. 4 Tablespoon oats
  3. 1 teaspoon cinnamon
  4. 2 Tablespoons unsalted butter, melted

 

Instructions (see below for process shots)

  1. In a small bowl, stir together the cinnamon and brown sugar for the filling and set aside.
  2. In a separate bowl, pit the dates and mash them.

For the crumb topping:

  1. Stir the flour, oats, brown sugar and cinnamon together in a medium-sized bowl. Stir in the melted butter until large crumbs form.

For the cake:

  1. Preheat the oven to 350F. Butter and flour a 9×13 pan and set aside.
  2. For the browned butter, place the butter in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. It’ll foam and froth as it cooks, and start to crackle and pop. Once the crackling stops, keep a close eye on the melted butter, continuing to swirl the pan often. The butter will start to smell nutty, and brown bits will form in the bottom. Once the bits are amber brown (about 2 1/2 to 3 minutes or so after the sizzling stops), remove the butter from the burner and immediately pour it into a small bowl, bits and all. This will stop the butter from cooking and burning.  Allow it to cool for 10 minutes.
  3. Cream together the butter, brown sugar and maple syrup. Add the eggs and vanilla and beat on high until smooth and pale in color.
  4. Next add the bananas and mix
  5. In another bowl, whisk the flours, salt, baking soda and powder.
  6. On low speed, mix half the dry ingredients into the butter mixture until just combined. Add the buttermilk and then add the remaining dry ingredients including the chia seeds. Make sure not to over mix after adding the flour mixture.
  7. Spread half the batter into the pan. Sprinkle the filling evenly over the batter, followed by the mashed dates, and then spread the rest of the batter on top.
  8. Sprinkle the crumb mixture over the top.
  9. Bake for 45-55 minutes or until a toothpick inserted into the cake comes out clean. This is a dense wet mixture, make sure not to hasten to take out of the oven. Make sure the center of the cake is set.

Healthy cinnamon-date swirl banana crumb cake | The whisking bowl

 

Healthy cinnamon-date swirl banana crumb cake | The whisking bowl

 

Healthy cinnamon-date swirl banana crumb cake | The whisking bowl

 

Healthy cinnamon-date swirl banana crumb cake | The whisking bowl

Mini Orange Almond Yogurt Cake

There is one thing that every person with a sugar tooth struggles with! After a meal, all they can think about is dessert. It’s as if the actual meal is a prelude to whats to come… dessert of course. Whenever I go out to eat somewhere,  I always go through the dessert menu first, to decide how substantive my meal needs to be, so that there is plenty of room for dessert. Mostly, you’ll find me sweet talking my meal companions so that they will share the dessert with me, so that there is less guilt that I’ve undone the sweat session from the gym earlier in the day! Is this just me, or do you all also go through the same thing? There is one person I know that truly shared my agony for dessert after any meal. My grandma. The best thing though was that she polished off her dessert guilt-free! In a few days it’ll be a year since she left us and I wanted to make a dessert that I knew she would have loved. Oranges were one of her favorite fruits and I have flashbacks of her sitting in the wintery sun and sharing her favorite fruit with her children and grandchildren.

Mini Orange Almond Yogurt Cake| thewhiskingbowl.com

I wanted to make a healthy version of this cake without compromising on the taste and texture and it definitely had to still be a dessert! Man, did this recipe deliver! The cake is light, moist and melt in your mouth goodness you’ve ever tasted! Its the yogurt that really helps moisten the cake while keeping the crumb delicate. In an attempt to keep the cake healthier, I used half a cup of almond flour, added a mix of brown sugar and real maple syrup instead of white sugar and only added one tablespoon of butter! I did not have wholewheat flour on hand, so i went with half a cup of regular flour. If you have some at home, by all means use it (that stuff is great for you!!). For the almond flour, blitz some slivered almonds in the food process till it is nice and fine. Be careful not to over mix, you don’t want to end up with almond butter! Now i know you all would be thinking, how does all that even make an amazing dessert! Let me tell you, it does, go ahead bake it today and let me know how it does!

Mini Orange Almond Yogurt Cake| thewhiskingbowl.com

To add some pizzazz to the cake (you know I’m trying to impress y’all), I baked the cake in a 12×8 pan. This allowed me to have a thinner cake that I could cut into little rounds with the help of a cookie cutter. I then stacked these layers of cake with a loose frosting, that resulted in a cake drizzling with vanilla cream cheese frosting. This combo is a match made it heaven. The vanilla and the cream cheese in the frosting really compliment the orange cake and gives it that extra gooeyness. With the addition of segmented oranges and a drizzle of orange juice mixed with some maple syrup and orange zest, and these mini cakes are perfection!!

Mini Orange Almond Yogurt Cake| thewhiskingbowl.com

If you want to keep the healthiness of these cakes, you can skip the frosting (or make a looser frosting like I did) but the orange segments and the orange drizzle is a must!! If you make it in a regular cake pan, once the cake if out of the oven and at room temperature, drizzle the cake with the orange drizzle.

Mini Orange Almond Yogurt Cake| thewhiskingbowl.com

Go ahead and enjoy this cake! Its healthy, so you can eat as much as you want and feel good about yourself… at least that’s what I’m telling myself! My grandma will be pleased!

 

Orange Almond Yogurt Cake

Yield: Makes one 8-inch round cake or 4 mini 4-inch layer cakes

Ingredients

  • Unsalted butter, softened, for pan
  • 1/2 cup all-purpose flour, sifted
  • 1/2 cup almond flour
  • 1/3 cup brown sugar granulated sugar
  • 1/3 cup maple syrup
  • 1 tablespoon butter, softened
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • Pinch of salt
  • 1/2 cup plain whole-milk yogurt
  • Zest of one medium orange
  • 1/4 cup orange juice
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
Orange Drizzle
  • 1 large orange zested
  • 1 large orange segmented
  • Juice of half an orange
  • 1 tablespoon maple syrup
Frosting*:
  • 1 8oz package of cream cheese, softened
  • 4 tablespoons of butter, softened
  • 1 teaspoon vanilla extract, (or vanilla bean paste if you have)
  • 2-3 cups powdered sugar

Instructions

For the cake:

  1. Preheat oven to 350 degrees. Butter a large sheet pan or a 8-inch round cake pan.

  2. Cream one tablespoon butter with the brown sugar and maple syrup. Add the egg, yogurt, vanilla, orange zest and orange juice.
  3. Stir flour and almond flour, baking powder, baking soda and salt. Pour into pan. Bake until a cake tester comes out clean, about 20-25 minutes. Let cool on a wire rack.

    To assemble:

    1. Once the cake is cooled, refrigerate the cake for twenty minutes.
    2. Use a round cookie or biscuit cutter to stamp out rounds of the cooled cake. Spread each layer with frosting and then add another layer. After adding a thin layer of frosting to the whole cake, chill in the freezer before adding an thicker layer of frosting.
    3. If making one large round cake, crumb coat the cake. Chill in the freezer for a while and then add a thicker layer of frosting.
For Frosting
  1. Whip the cream cheese and butter until light and fluffy. Add the vanilla and the powdered sugar, a little at a time until the desired sweetness and consistency is reached.

For Orange Drizzle

  1. Zest an orange and segment the orange into pieces. Squeeze half an orange for its juice
  2. Whisk the zest, orange juice and maple syrup. Mix in the orange segments.
  3. Drizzle on top of the prepared mini cakes

Notes:

*I wanted a looser frosting and therefore put less powdered sugar, if you want a thicker frosting to cover the cake, use the recommended amount of powdered sugar.