Did you know that I had never made a cake until May this year? Not a real cake at least, you know, with layers and frosting. Swedish chocolate cake covered with whipped cream doesn’t count. In May, I created a glutenfree cake recipe for a magazine and it was the first time in my life that I created a cake. So, I was pretty nervous about the entire procedure. But it turned out great and the photo even made it to the cover of the magazine. Anyway, what I really discovered during that cake baking day, was that I absolutely love to make cakes. It feels like I’m creating some sort of Bob Ross painting, going all in on the ”layer after layer after layer” thing. Well, I’ve been trying to come up with reasons to make cake ever since and I had the idea for a Christmas cake ready in September. I didn’t make it until recently though, I wanted to have the proper Christmas feeling when I made it.
So, the cake is basically the same as my gingerbread bundt cake and the filling (and frosting) has got a touch of orange and cinnamon – a combination I find absolutely delicious! And I must say, this cake is really easy to make, even if you haven’t made a cake before. Just look at me, I have only made a few cakes in my life and yet I managed to get this one together 😀 Now, let’s head over to the recipe (and a whole bunch of photos).
makes one cake
For the cake
2 dl | about 180 g coconut sugar
1 tsp baking soda
1 dl | 75 g potato starch
1 dl | 55 g rice flour
1 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground clove
1/2 tsp ground ginger
Butter and rice flour for the pan
For the filling and frosting
juice from one orange
1/2 tbsp ground cinnamon
1/2 tsp ground vanilla
1/2 dl | 30 g icing (powdered) sugar
1 tbsp maple syrup
4 dl | 400 ml cream of your choice (soy/coconut)
Preheat the oven to 175°C.
In a baking bowl, combine all the dry ingredients.
In a separate bowl, beat eggs and coconut sugar until fluffy.
Add the dry ingredients to the egg batter and stir.
Grease and flour a round shaped baking pan and add the cake batter.
Bake in the lower part of the oven for about 30 minutes.
Let the cake cool completely.
Now it’s time to create the layers, which you do by cutting the cake in 3 equally thick layers.
Prepare the filling: whip the cream and icing sugar until you have soft peaks. Add maple syrup and orange juice and whip again.
Add a generous amount of the cream filling on the bottom cake layer and smooth.
Top with the second cake layer and cover with filling.
Add the top cake layer.
Now, cover the cake with frosting (filling). Smooth it over the cake, so that the cake is all covered in frosting. Put a little time and effort into this, so that the cake looks smooth and nice.
Keep the cake in the fridge until it’s time to serve it and decorate it just before you serve it to your guests.