Orange Velvet Cake
I was in Kuala Lumpur over Easter in 2018 and on the last night we had the best meal of the trip down the road at a market of sorts, but it was a bit more organised than that. After such a great meal I need something a little bit sweet to finish me off. I am not a fan of Asian style desserts, so we toddled back to the hotel and checked out the gleaming patisserie cabinet and what did I spy but an Orange Velvet Cake that called out my name. We took it up to the room and I have to say it was pretty darned good. I knew I could recreate something like it thanks to doTERRA oils. And here it is. It is also appearing as a non Thermomix recipe in a soon to be released cookbook that I have created for the English doTERRA partner...with loads more to follow, so if you are all oily, watch this space. Pretty exciting stuff.
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- 300 Grams golden caster sugar
- zest 1 orange, finely grated
- 10 Drops doTERRA Wild Orange Oil BUY
- 5 Drops doTERRA Oils tangerine BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 200 Grams Unsalted Butter cold and cubed BUY
- 150 Grams Extra Virgin Olive Oil (EVOO) BUY
- 3 large eggs
- orange food colouring (amounts will vary depending on brand used) This is optional.
- 350 Grams plain flour
- 1/2 Teaspoon bicarb soda
- 2 Tablespoons Apple Cider Vinegar
- Cointreau as needed
- 1 Batch Ermine Frosting Recipe
- Blackberries fresh or frozen to garnish
- freeze dried mandarin segments to garnish (optional, but they look so pretty!)
Preheat oven to 160°C and line the base of 2 x 20cm cake tins. Set aside.
Place sugar and orange zest into Thermomix bowl and mill 10 sec/speed 10.
Add oils, vanilla, butter and oil and blend 30 sec/speed 6.
Add eggs, colouring and half of the flour and blend 10 sec/speed 6.
Add the rest of the flour and blend 10 sec/speed 10.
Mix the bicarb soda with the apple cider vinegar in a small bowl. Add to the Thermomix bowl and blend 5 sec/speed 10.
Divide mixture between the prepared tins and cook for 25 minutes before turning the oven down to 150°C and cooking for a further 15 minutes.
Cool completely before continuing. You can wrap cakes in cling film and not proceed with assembly for up to a week, or freeze the cakes for up to a month before assembling.
Make the frosting ahead of assembly.
When ready to put together, poke both the cakes several times with a skewer or a thin knife. Brush the cakes liberally with Cointreau. Allow to fully soak in. If you do not wish to use Cointreau, make a simple syrup and add wild orange oil and brush the cakes with that instead. You cannot skip this process.
Place a little of the frosting underneath the bottom layer of the cake to ‘glue’ it to the cake stand or plate you will use.
Spread a generous amount of the frosting on top of the bottom layer and then top it with the second layer. Frost the entire cake, on top and on the sides. Be generous. There is no such thing as too much frosting!
Top with abundant amounts of berries and the mandarin segments if using.
This cake will keep really well for at least a week. In fact like a lot of things, it gets better with age.
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