SPICED ORANGE WREATH CAKE
- 2 cups (240g) all-purpose flour
- 2 teaspoons (8g) baking powder
- ¼ teaspoon (2g) salt
- 1 tsp (4g) cinnamon powder
- ½ tsp (2g) ginger powder
- 1 tbsp (6g) orange zest
- ¾ cup (180mL) vegetable oil
- ½ cup (100g) castor sugar
- ½ cup (100g) Sprig Coconut Sugar with a quartet of spices
- 1 teaspoon (5mL) Sprig Bourbon Vanilla Extract
- 2 eggs
- ¼ cup (60mL) fresh orange juice
- Pre-heat the oven to 180C. Line an 8″ round cake pan with parchment paper
- In a bowl, whisk together flour, baking powder, cinnamon powder, ginger powder, orange zest and salt
- In a separate bowl, beat vegetable oil, castor sugar, and Sprig Coconut Sugar.
- Beat in the Sprig Bourbon Vanilla Extract.
- Add eggs, one at a time and beat well after each addition. Mix in the orange juice.
- Using a spatula, gently fold in the dry ingredients into the wet ingredients. Mix only until well combined. Fold in the sliced strawberries
- Pour the batter into the prepared cake pan. Bake at 180C for 40-45 minutes or until a skewer inserted into the center comes out clean.
- Once the cake has cooled completely, top with cream cheese frosting
Recipe by Bake with Shivesh at https://bakewithshivesh.com/spiced-orange-wreath-cake/
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