White Chocolate Glazed Orange and Clove Cakes
Want a refresher on how to make this?
Makes 1, 1/2 sheet tray (about 18 cutouts)
INGREDIENTS
3 cups all purpose flour
1 1/2 teaspoon baking powder
1 1/2 teaspoons salt
2 1/2 cups sugar
zest from 1 orange
7-10 cloves, freshly ground
3 eggs
1 1/2 cups milk
1 1/2 cups neutral oil, like canola
2 teaspoons vanilla extract
1 teaspoon orange blossom water
about 2 cups melted dipping white chocolate
1/4 cup melted coconut oil
2 tablespoons poppyseeds
garnish of choice for (I used candied kumquats for buttons)
INSTRUCTIONS
Preheat the oven to 350°F and line a 1/2 baking pan with parchment or, ideally a silicone baking mat.
In a large bowl, whisk together the dry ingredients: flour, baking powder, and salt and set this aside.
In another bowl, rub the orange zest into the sugar to release its oils. Add the ground cloves, then whisk in the eggs until well combined. Add in the milk, oil, vanilla, and orange blossom water and whisk until smooth and well combined.
Add the dry ingredients to the wet ingredients and mix until just combined, being careful not to over mix.
Pour the batter into the prepared pan and bake until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Let the cake cool completely, then wrap tightly with plastic wrap and allow to sit overnight. I like to place another bake 1/2 sheet tray on top with a few cans on it to weight it down and even out the cake.
The next day, use your desired cookie cutter to cut the cake into shapes. I like to spray the cutter with non stick cooking spray between cuts and make sure to wipe it clean now and then for the cleanest result.
Once all the cakes are cut, mix the melted white chocolate with the coconut oil until smooth. mix in the poppseeds to distribute well.
Dip the tops of the cutouts into the glaze. I like to pierce them with a fork, as I find they hold best that way and don’t fall into chocolate. Allow any excess chocolate to drip off, then invert onto a cooling rack to firm up.
While the chocolate is still a bit wet, add any desired garnishes, like the candied kumquats, sprinkles etc.
Let set at room temperature or refrigerate briefly to firm up. Store in an airtight container, or wrapped tightly with plastic wrap for up to 4 days.
Because this is an oil based cake it keeps moist very well!
