Orange cake
This Orange cake is deliciously easy to make since vegan pastry cream can be made in advance or you can substitute it with any vegan cream of your choice. For a festive presentation, garnish with cranberries and rosemary.
Ingredients
Hazelnut cake base
- 1 cup flour
- 1 tsp baking powder
- 1/2 cup cane sugar
- 6 tbsp vegan butter
- 1 vegan egg
- 3/4 cup ground hazelnuts
- 1 pinch salt
Topping
- 3 oranges
- 1 cup vegan pastry cream
- 1 tbsp vegan butter (for brushing)
Instructions
Hazelnut cake base
- In a mixing bowl, add vegan butter, cane sugar, salt and vegan egg. Sift flour and baking powder, Add flour mixture to the mixing bowl.Add ground hazelnuts. Cover with plastic wrap and chill for 1 hour. Preheat the oven. Line a baking sheet with a parchment paper.Roll out the dough. Using a tart ring cut out 9-inch disc and leave in a tart ring to bake.Bake for 25-30 minutes.As soon as the pastry comes out of the oven, brush a layer of melted vegan butter.
Cake topping
- Peel the oranges. Cut into segments. Drain on a paper towel.Dust the rim with confectioner's sugar.Spread the pastry cream over a cake and arrange the orange on top. Garnish with cranberries and rosemary.
Nutrition
Calories: 267kcalCarbohydrates: 32gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 137mgPotassium: 109mgFiber: 3gSugar: 17gVitamin A: 578IUVitamin C: 27mgCalcium: 66mgIron: 1mg
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