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Orange Brandy Spelt Flour Cake with Orange Blossom Buttercream | collab. with Historias del Ciervo

May 20, 2017

This Orange Brandy Spelt Flour Cake is the perfect ode to spring baking. The cake is light and flavorful and the orange blossom buttercream is perfectly sweet with subtle floral notes mingled throughout. The perfect cake to have with a cup of coffee on a warm spring afternoon.
Hello, friends.


We know, we know. This is our second post in TWO DAYS?! Yesterday we shared our recipe for Grilled Strawberry & Goat Cheese No-Bake Cheesecake and today we are sharing another sweet treat! We are so happy (and excited!) to share that we are collaborating with the incredibly talented and super nice guy Julian of Historias del Ciervo. On his blog, he is sharing his recipe for Mini Orange & Coconut Cream Tartlets, so when you’re done reading this post be sure to go over and check out his site (if you already haven’t already!). His cakes are beautiful and unreal. Soooo much talent. Anywho, let’s talk about this Orange Brandy Spelt Flour Cake. Two words: it’s amazing.



We adapted our recipe from Eva’s (which looks beautiful by the way). For our recipe, we decided to use spelt flour in the batter, for no real specific reason at all! We have seen other bloggers working with it so we decided to find out for ourselves what this mysterious grain was. 


Doing some research, we learned that spelt is a cereal grain in the wheat family (Weston, 2008). It has a nutty and slightly sweet flavor, similar to that of whole wheat flour (Weston, 2008). What is also unique (and kind of cool) about spelt flour is that it has slightly fewer calories than traditional wheat flour and is even higher in protein (Weston, 2008). Spelt also has a nutty aroma to it, so we thought it would work perfectly in this orange flavored cake. 


The cake is layers upon layers of sweet deliciousness. The fresh orange mixed with the orange blossom buttercream worked wonders together. The cake is moist, nutty, and perfectly spiced while the icing is just the perfect blend of sweet and flavorful. This is the perfect cake to make for a dinner party or for a summer cookout. Warning: you won’t be taking any slices home! 


Ps. Thank you so much to Julian for collaborating with us! We had so much fun putting this recipe together. Be sure to go and follow him on all social channels if you haven't already! You won't regret it :)

- Nathaniel & Momma Crawford 










Orange Brandy Spelt Flour Cake with Orange Blossom Buttercream

Recipe adapted from Adventures in Cooking


            For the cake
3 cups + 2 tablespoons all-purpose flour
1 cup whole wheat spelt flour
3 teaspoons baking powder
1 ¼ teaspoons salt
1 teaspoon cinnamon
¾ cup butter, softened
2 ½ cups + 2 tablespoons sugar
¼ cup plus 2 tablespoons olive oil
1 teaspoon vanilla
1 teaspoon orange extract
¼ cup brandy
The zest of one orange
3 whole eggs + 2 egg whites
¼ cup orange juice
1 cup plain yogurt
½ cup sour cream or crème fraiche


            For the buttercream
1 cup butter, softened
4 ¼ cup confectioners’ sugar
2-3 tablespoons milk
¼ teaspoon vanilla extract
½ teaspoon orange blossom water



For the cake. Preheat the oven to 350 degrees. Lightly grease and flour three 8-inch round cake pans. Set aside.


In a medium bowl, whisk together the flours, baking powder, and salt and set aside.


In a large mixing bowl with a hand mixer or in a stand mixer with the paddle attachment, cream together the butter, sugar, and oil at a medium speed until the mixture is smooth, about 2-3 minutes. Add in the vanilla, orange extract, brandy, orange zest, 3 whole eggs, and the 2 egg whites and mix until incorporated. Add the orange juice and mix until smooth.

In a small bowl, mix together the yogurt and sour cream. Alternate adding the flour mixture and the yogurt/sour cream mixture into the batter until both have been added in and the batter just becomes smooth.


Evenly distribute the cake batter between the three pans. Place the pans in the oven and bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove cakes from the oven and allow to cool for 10 minutes on a wire rack. Remove the cakes from the pans and set them back on the wire racks to cool completely.


*Tip: We typically make our cakes the night before serving, allowing them to cool completely before wrapping each cake layer in plastic wrap and storing them in the refrigerator overnight. This makes working with the cake layers the next day much easier. 


For the buttercream. In a large mixing bowl with a hand mixer or in a stand mixer with the 
paddle attachment, beat together the butter and confectioners’ sugar until smooth. Then slowly add in the milk, vanilla, and orange blossom water and mix until the frosting is light and fluffy.


For assembly. Place one cake layer onto your cake stand or plate. In a small bowl, combine ¼ cup milk with 1 teaspoon orange blossom water. With a pastry brush, gently brush some of the flavored cream mixture over the layer of cake. Evenly spread some of the icing on top. Repeat this process, carefully placing the other cake layers on top of each other until the cake is assembled. Place naked cake in the freezer for 10-15 minutes, or until the cake is chilled. Remove from the freezer and ice the cake with the remaining icing. Serve immediately












Weston, N. (2008, April 18). What is spelt flour? Retrieved May 18, 2017, from                        http://bakingbites.com/2008/04/what-is-spelt-flour/


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