Viking Magazine - December 2017 - 18

Festive Orange Spice Cake
with Marmalade Rum Filling and Vanilla Bean Skyr Icing
Large holiday gatherings call for a truly spectacular cake perfumed with citrus and spices
of the season. Skyr is an Icelandic cultured dairy product, and adds a delightful tartness
and light flavor to the icing. Or, use your favorite cream cheese frosting. Serves 16
For the cake:
3 cups cake flour, sifted
½ cup almond flour
1 ½ cups granulated sugar
1 Tbsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. ground cinnamon
½ tsp. cardamom
½ tsp. allspice
¼ tsp. ground cloves
tsp. ground nutmeg
2 sticks unsalted butter,
softened
3 large eggs,
room temperature
8 ounces buttermilk
2 tsp. vanilla extract
1 tsp. orange extract
For the soak:
½ cup orange marmalade
4 Tbsp. rum or orange juice
For the frosting:
12 ounces full-fat vanilla bean
Skyr (we used Siggi's brand
triple cream vanilla bean
with 9% milkfat)
1 cup powdered sugar
1 pint heavy whipping cream
Preheat the oven to 325°F. Butter and line bottoms
of three 8-inch round cake pans with parchment
paper. Mix flours, sugar, baking powder, soda,
salt and spices in the bowl of a stand mixer and
whisk together. Mix in the butter with a paddle
attachment until the mixture is fine and crumbly.
Mix in eggs one at a time, scraping the sides
of the bowl as necessary. Gradually pour in the
buttermilk and extracts. When all the buttermilk is
incorporated, increase speed and mix on mediumhigh
speed for a couple minutes. Evenly divide
the batter into the three prepared cake pans and
bake for 45-50 minutes. The lower temperature
and longer baking time ensure a cake that remains
level, which will be helpful when assembling it.
Check that the cake is done by inserting a
toothpick to see that it comes out clean. Cool the
cakes in the pans for 5 minutes before turning out
onto cooling racks and cool completely.
Prepare the soak by warming the marmalade
slightly to melt and stirring in the rum until
smooth. Brush the soak on two of the cake layers.
Prepare the icing by whipping the skyr and
powdered sugar with a hand mixer until thick and
creamy. Slowly whip in the heavy cream and beat
until soft peaks form and the consistency is as you
want it. Take care not to overbeat.
To assemble the cake, place one of the soaked
layers on a serving plate, add about 1 cup of the
frosting and spread evenly across. Top with the
other soaked layer and spread with another cup of
frosting. Top with the final cake layer and frost the
entire cake. Decorate as you would like.
Tree Cake Toppers
Use a ruler to draw 5 to 7 triangles on parchment paper and place
it face down on a baking tray. Lay bamboo skewers on top of each
triangle to measure the correct length, and leave 3 additional inches
of stick for inserting into the cake. Next, prepare candy melts in
separate glass bowls, creating different shades of greens and blues,
and spoon into piping bags. Use a stripe of melts to hold each stick
in place on the parchment paper, and fill in triangles, working your
way back and forth, top to bottom. Add sprinkles right away before
the melts set. Let trees sit for at least an hour at room temperature
before carefully removing from the paper.
18 VIKING DECEMBER 2017
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Viking Magazine - December 2017

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