Mini Pumpkin and Orange Layer Cake with Raw Almond Frosting

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November 29, 2016

Recipe by The Little Plantation

  • Cook: 40 mins

Ingredients

Cake Ingredients (very roughly adapted from Muffins Galore):

some coconut oil for greasing

75g (2/3 cup) spelt flour + 75g (2/3 cup) plain flour

100g (1 cup) sugar

1 tsp bicarbonate of soda

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp salt

90ml (6tbs) vegetable oil (We used rice bran oill)

90ml (6tbs) plant based milk (We used almond milk)

1 1/2 tbs ground flax seeds + 4 1/2 tbs water

50g (1/2 cup) grated butternut squash or pumpkin

50g (1/2 cup) roughly chopped almonds

zest of 1/2 an orange

Raw almond frosting ingredients:

100g (1 cup) ground almonds

80ml (1/3 cup) almond milk - or more if needed

1 tsp vanilla extract

1 tbsp coconut oil

Juice of 1/2 a large lemon

2 - 3 tbsp maple syrup

Ingredients for the candied orange decoration (optional):

1/2 orange

1/8 cup sugar

Directions

1If you are making the candied orange decoration (optional) please allow an extra 2.5 hours for this or make in advance.

2Thinly slice 1/2 orange and grate some orange zest.Set the latter aside. Place the orange sices on a baking tray covered with non-stick paper and sprinkle with sugar. Place in the oven at 200F/95C

3Bake until the slices are dry, about 2.5 hours. For the last 20 minutes, add some grated orange zest onto the baking tray too, to be used as a crunchy topping.

4Once you remove the decoration from the oven, reduce the oven temperature to 180C/350F. If you are not making the decoration be sure to pre-heat the oven to 180C/350F before you get started.

5Place all your ingredients on the kitchen counter before you start. Then grate the butternut squash/pumpkin. Make sure to slightly pat the grated pupkin/squash dry with kitchen roll, to absorb some of the moisture.

6Then roughly chop the almonds.

7Next grease 3 ramekins (diametre 3.5inch or 10cm) with coconut oil.

8Mix together the flour, sugar, bicarbonate of soda, spices, chopped almonds and salt. In a separate bowl mix together the ground flaxseeds and the water and let the mixture stand for 2-3 minutes.

9Then in a larger bowl mix together all the wet ingredients by adding the watery flaxseed mixture to the oil, mlik, grated pumpkin and orange zest.

10Combine the wet and dry ingredients. Please don't overmix; everything should be just combined. Next spoon the batter into the prepared ramekins and bake in the oven for about 40min (if making 6 cupcakes please half the baking time) or until risen and golden.

11Whilst the cake layers are in the oven start working on the frosting by mixing the ground almonds, almond milk, vanilla, coconut oil, lemon juice and maple syrup in a food processor. Blend until a thick, smooth icing has formed. Set aside for use once the cake layers are ready.

12When the cake layers are ready, remove them from the oven and allow them to cool completely.

13Then place the 3 cake layers in the freezer. This will make it easier to trim off the rounded top of the cake, frost and stack the cake.

14Leave the cake layers in the freezer for about an hour and then carefully trim off the top to create an even, flat surface.

15Next spread a generous amount of frosting evenly on each layer, decorated with the candied orange and crispy orange zest and you're done!

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