Xmas scented cake with fluffy vanilla buttercream

December 17, 2016

This cake gets its nutty flavor from ground roasted hazelnuts and almonds. Made with the one bowl method, it is soft, tender and really moist!

For the cakes
3 ? cups (400 grams) all purpose flour
5 teaspoons (20 grams) baking powder
¾ cups (60 grams) roasted almond and hazelnuts mix
1 ¾ cups (350 grams) sugar
¼ cups (50 grams) brown sugar
¾ teaspoon fine salt
1 teaspoon ground cinnamon
1 cup (230 grams) soft butter
4 medium eggs (200 grams), room temperature
1 cup plus 2 tablespoons (270 grams) milk, room temperature
2 teaspoons (10 grams) vanilla
Zest from half an orange (or a whole one for stronger orange flavor)
2 tablespoons (30 grams) brandy

For the fluffy buttercream
1 cup unsalted butter (2 sticks, 250 grams), softened
4-5 cups (500-625 grams) confectioners (powdered) sifted sugar (you’ll adjust this according to your preference)
½ teaspoon salt
1 tablespoon vanilla extract
½ teaspoon cinnamon
3-4 tablespoons milk (you’ll adjust this according to your preference)

Please visit my blog for directions!
See the full directions on my site

Nutritions

Calories
19820

Sodium
16836mg
701% DV

Fat
651g
1002% DV

Protein
554g
1109% DV

Carbs
2817g
958% DV

Fiber
141g
566% DV

Baked Christmas