This is an easy to make, not too sweet orange cake. It's composed of a biscuit base and an orange custard cream, all topped with a layer of orange slices.
In this recipe we used half whole wheat flour and half white wheat flour, but you can either
use all whole wheat or all white wheat.
For this recipe it's a must to use a springform pan, as it would be basically impossible to get the cake out of a regular cake pan.
INGREDIENTS:
- 1 dose of orange custard cream (you can find the recipe here: https://therainbowcarrots.wixsite.com/vegan/post/delicious-vegan-orange-custard-cream)
- 150 gr whole flour
- 150 gr white flour
- 225 gr sunflower oil
- 150 gr powdered sugar
- bourbon vanilla
- a pinch of salt
- orange zest (optional)
Pre-heat the oven at 180 degrees Celsius (350 degrees Fahrenheit)
Preparation of the biscuit:
Mix together in a bowl the flour, sunflower oil, powdered sugar, vanilla, salt and orange zest until the dough comes together.
Place the dough in a 24cm greased springform pan and layer it by pressing with your hands.
Bake for 15-20 minutes until it becomes golden brown.
While you let the biscuit base cool down in the pan, you can start preparing the orange custard cream.
We posted the recipe for it in a recent post:
https://therainbowcarrots.wixsite.com/vegan/post/delicious-vegan-orange-custard-cream
As soon as the cream is finished, pour it on the biscuit base (still in the springform pan).
Let it cool down completely.
In the meantime you can prepare the orange slices to put on top.
When the cake has cooled down, take it out of the pan and add the orange slices on top.
We decorated the entire cake with oranges, but you can add only a few slices if you prefer.
If you want, you can top it off with powdered sugar (especially if the oranges are not very sweet).
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