Almond & orange cream cake | Vegan | Christmas

Hello my lovelies and welcome to our next recipe for Christmas! I absolutely relate the flavour of oranges to Christmas, I don't know about you but while at school we would do a lot of crafting and one of the things we created would be oranges decorated with cloves and that scent soothes my soul. To honour the flavour of orange we are making a wonderful orange cream cake.

What you need for cake:

150g vegan butter

6 dl (2.4 cups) flour

5 1/2 dl (2.2 cups) vegan heavy cream

2 dl (0.8 cups) sugar

1 tbsp baking powder

2 tsp vanilla sugar

What you need for orange buttercream:

3 dl (1.2 cup) vegan whipped cream

1 1/2 dl (0.6 cup) sugar

450g vegan butter

75g almonds

Zest of one orange

1 tsp orange flower water

Orange food dye

What you need for garnish:

60g sliced almonds

Begin with preheating your oven to 175℃ (345℉)

In a pot add your butter, cream, sugar and allow it to melt, then set it aside to cool.

In a bowl add the flour, baking powder and vanilla sugar. Pour in the butter mixture and mix for a couple of minutes until it looks it's smooth.

Pour the batter into a round baking tin or mould (I ended up using my moulds and divided the batter into 3) and pop into the lower part of the oven and bake for 40-45 minutes and let cool completely. If you use silicon moulds like I did bake them for 30 minutes instead.

So while the cake is cooling we will make our orange cream. In a pot add cream and sugar and bring up to medium heat while stirring and once the sugar has dissolved take it off the heat.

Add the zest of one orange, orange flower water and orange food dye and allow it to cool completely.

Chop up the almonds finely and set aside while we add the vegan butter in a bowl and using a whisk we will whisk it until it's soft. Now add the orange mixture a little at a time while whisking, we want it to become creamy.

Once it looks creamy fold in the chopped almonds.

Now we are going to assemble the cake by spreading our orange cream on each cake layer and stacking them together. Once you've assembled the last layer spread a thin layer of buttercream on the top and sides of the cake.

Pipe the rest on top for a lovely finish.

To finish it off we are going to dry roast 60g almonds in a pan until golden and spread them evenly on the side of the cake and sprinkle a few on top.