Orange Blossom Cake
For The Cake:
2 1/2 cups Bob's Red Mill 1 to 1 Gluten Free Flour
1 Tbsp baking powder
1 1/2 cups sugar
1/2 tsp salt
1 cup unsalted butter, room temperature
4 large eggs
1/2 Tbsp vanilla extract
1 Tbsp almond extract
1/2 tsp orange blossom water
4 Tbsp fresh orange juice
1 Tbsp finely grated orange zest
1 cup buttermilk
Edible flowers (optional)
For The French Buttercream:
3 large eggs
12 large egg yolks
2 cups sugar
1/2 cup water
2 cups plus 3 Tbsp unsalted butter, at room temperature
1 tsp vanilla extract
1 tsp orange blossom water
+ Preheat oven to 350º
+ Oil two 9 inch round cake pans.
+ Using a stand mixer or hand held mixer, beat the butter & sugar until light and fluffy, 5 minutes. Add the vanilla extract, almond extract & eggs and continue to mix. Don’t forget to scrape down the sides of your bowl.
+ In another large bowl, whisk all dry ingredients together. Then slowly add the dry ingredients in batches while mixing on a low speed. Next add the buttermilk, orange juice & orange zest & mix until just combined.
+ Divide cake batter into two pans & bake for about 20-25 minutes or until a toothpick inserted in center comes out clean.
+ Cool completely before frosting.
French Buttercream Method:
+ Place the eggs & egg yolks in the bowl of an electric mixer fitted with the whip attachment or use a hand held mixer & a large bowl.
+ Combine the sugar & water in a medium pot & stir over medium heat until it comes to a boil. When it begins to boil, stop stirring & attach a candy thermometer to the pot (if any sugar crystals have washed up on the sides, brush them away using a pastry brush dipped in cool water).
+ Continue to cook the syrup until it reaches 240° F.
+ When the sugar syrup hits 220° F, begin whipping the eggs & yolks on medium-high speed. make sure your egg mixture become pale yellow & thick by the time the sugar reaches 240° F.
+ With the mixer running, add the sugar syrup in a slow, steady stream Continue to whip on high speed until the mixture is pale & very thick & the bowl is no longer warm to the touch.
+ With the mixer still running, gradually add room-temperature butter in 1/2 tablespoon chunks to the mixing bowl. Continue adding & mixing until all of the butter is added & the buttercream is light & smooth.
+ Beat in the vanilla & orange blossom water & mix to combine.
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