Orange and Almond Caramel Cake
4 layers of moist orange and almond sponge layered with creamy almond buttercream and filled with gooey almond caramel. For this recipe you won’t need any eggs or any dairy, and the best part is it’s super simple to make!
Orange and Almond Caramel Cake
We start by rubbing orange zest into a mix of brown and white sugar to release the delicious oils creating sweet fragrant orange sugar. This is then mixed into buttermilk and yoghurt for that incredibly tender crumb. Ground almonds give this cake that beautiful light yet moist texture with a sweet nutty flavour which pairs so well with the zesty orange. Between each layer is a my 3 ingredient gooey almond caramel before being wrapped in a gorgeous almond buttercream. It’s the perfect Spring cake, or for celebrating Easter or Mother's Day.
Egg-free, dairy-free and so easy to make!
Step by Step Instructions
Start by preheating a fan oven to 170 C then line and lightly four 6-inch pans (you can also make this in 2 8-inch pans - just adjust the cooking time slightly depending on the pans you use).
Mix together milk and orange juice. Once thickened pour into a large mixing bowl and then add in the remaining wet ingredients. Using a sieve, sift in the dry ingredients. Gently mix until JUST combined - there may be some small lumps but that is fine! Overmixing may cause the cake to be dense and not rise.
Pour the batter into the tins and then bake for 25-30 mins, or until golden and a toothpick inserted into the centre comes out clean and the sponge springs back when touched in the middle.
Whilst the sponge is cooling, make the buttercream.
In the bowl of a stand mixer, cream the butter on med-high until light and fluffy (about 5 minutes), scraping down the bowl and paddle a few times in between. Add the powdered sugar bit by bit, scraping down the bowl and paddle between intervals. Then add almond extract and milk. Mix on low until fully incorporated, about one minute. Make the caramel by combining the ingredients. Depending upon the nut butter and syrup you are using you may need more or less coconut oil - just add this slowly until you get the desired consistency.
Assemble the cake by layering the buttercream and the caramel. Decorate with flaked almonds
