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Clementine And Hazelnut Cake With Orange Blossom Buttercream Recipe


INGREDIENTS:


cake
  • 1 cup milk, room temperature
  • 6 egg whites, room temperature
  • 2 tsp hazelnut extract
  • 1 tsp vanilla extract
  • zest of one clementine
  • 1 and 1/2 cups unsalted butter, room temperature
  • 2 and 1/4 cup all-purpose flour
  • 1 and 3/4 cup granulated sugar
  • 4 tsp baking powder
  • 1 tsp salt

buttercream
  • 1/2 cup salted butter, room temperature
  • 2 cups icing sugar
  • 2 tsp vanilla
  • 1 tsp orange blossom water
  • 3-4 tbsp milk or cream

Clementine And Hazelnut Cake With Orange Blossom Buttercream Recipe

INSTRUCTIONS:
  1. Preheat oven to 350F and line two 6-inch spring form pans with parchment paper. Set aside.
  2. In a medium-size bowl, whisk together the milk, egg whites, extracts and orange zest together.
  3. In a large bowl, stir together the flour, sugar, baking powder and salt; add in the butter and mix until well combined. Gradually add the milk mixture in 3 increments just until combined.
  4. Pour the batter into the prepared pans and bake for 25-35 minutes or until a toothpick inserted comes out clean. Cool for at least ten minutes before removing the spring form band and allowing the cake to cool completely on a cooling rack.
  5. note: cooking time will change if using 8-inch cake pans- test doneness at the 20 minute mark
  6. To make the icing, combined the buttercream ingredients together gradually until smooth and desired consistency.
  7. Divide the buttercream evenly onto each cake and layer one over the other. Garnish with sliced clementines and chopped hazelnuts if desired. Decorate with dried rose petals if you have them.
  8. Keep in the fridge until ready to serve- remove about 20 minutes before serving to allow it to return to room temperature. Keeps for up to 3 days, covered and chilled.

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Clementine And Hazelnut Cake With Orange Blossom Buttercream Recipe Clementine And Hazelnut Cake With Orange Blossom Buttercream Recipe Reviewed by kuji hara on 6:15 PM Rating: 5

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