Circe's Cake (Marble Cake with Edible Flowers and Orange & Peach Filling)

(vegan!)

I love this cake. It’s the first one I’m putting on the blog from my YouTube recipe series, where I am baking something inspired by greek mythology.

This time I went for the enchantress / witch Circe and her journey of rediscovering herself while roaming around the island of Aíaía, where she was banished to as a punishment.

 
 

AND here is the recipe for:

CIRCE’S MARBLE CAKE

 

Ingredients:

(makes 1 small 18cm cake or several very small ones)

for the marble cake base(s):

  • 400g flour

  • 2 tbsp cornstarch

  • pinch of salt, vanilla

  • 150g sugar

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 60g maple

  • vanilla butter aroma (optional)

  • 265g plant milk

  • 200g butter oil

  • juice or half an orange

  • for the chocolate part: 2 tbsp cocoa powder, 1/4 cup more plant milk and more maple syrup to taste

for the frosting:

  • 200g soft vegan (mildly salted) butter

  • 35g maple syrup

  • vanilla

  • 125g vegan cream cheese

  • little bit of plant milk if necessary texture-wise

  • for the chocolate part: some more cocoa powder and maple syrup to taste

OR go for one of these:

for the filling & decoration:

  • juice (& optional pulp) of 1 orange

  • few tsps of peach jam

  • edible flowers

  • stem & leaves from a fancy organic orange

  • edible gold glitter

Instructions: 

  1. Preheat oven to 180°C and combine wet and dry ingredients for the cake base first separately and then together until just combined (don't overmix!).

  2. Divide batter in half and add 2 tbsp cocoa powder, 1/4 cup more plant milk and more maple syrup to one of the halves and add spoonfuls of both batters to your cake tin(s) and swirl to create marble effect.

  3. Then bake your cake(s) at 180°C for about 30-35min or 40-45min (depending on the size of your cake tins) until a toothpick comes out clean and let them cool completely before adding the frosting.

  4. Let your vegan butter chill on the countertop until it has softened and reached room temperature, then whip it until light and fluffy.

  5. To the whipped butter add vanilla, maple syrup, cream cheese and plant milk and whip again. Then put it into the fridge until ready to frost the cake. For chocolate part add a little cocoa powder & optional more maple syrup to half of the buttercream and whip again.

  6. Mix and add the orange juice and peach jam as a filling to the inside of the cake layers and frost the cake with both the vanilla and chocolate buttercream for a marbled effect.

  7. Lastly, decorate with orange stem, edible flowers and gold glitter.

  8. Let the cake set in the fridge until ready to serve or enjoy immediately. Done!

2-layer version :)

4-layer version :))

 

Did you make this recipe?

leave a comment or tag me on Instagram @choartemi

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