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Peel off the baking paper. For the icing, place the butter in a mixing bowl and, using an electric hand whisk, gradually beat in the icing sugar until smooth. Add the mascarpone and whisk together.

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Beat on high to cream the butter and sugar together until light and fluffy, about 3 minutes. Then scrape the bowl with a rubber spatula, and add in the vegetable oil, orange zest, eggs, and vanilla extract. Beat on low to combine. With the mixer on low, add the baking powder and salt.

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Add the eggs into the bowl and beat the sugar mixture with eggs until thick. Gradually beat in the butter. Stop the mixer and scrape down the bowl if necessary. Add dry ingredients all at once. Then add the orange juice, vanilla extract, orange blossom water, rose water, orange food coloring, and saffron. Beat until smooth.5.

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Directions. In a bowl, combine the flour, sugar, baking soda, ginger, cinnamon and cloves. Combine the orange juice, molasses, oil and egg; add to dry ingredients and stir just until combined. Pour into a greased 9-in. square baking pan. Bake at 350° for 16-20 minutes or until a toothpick inserted in the center comes out clean.

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Let cool slightly and then turn cakes onto a cooling rack to cool completely. step 5. In a standing mixer with a paddle attachment, mix the Butter (2 cups) and Vanilla Bean Paste (1/2 Tbsp). step 6. Add in the Powdered Confectioners Sugar (4 cups) all at once and slowly mix together turning the mixer on and off to prevent splatter. Once the.

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Add the flour, baking soda, baking powder, and salt to the mixing bowl with the sugar. Mix on low for 30 seconds to combine. Add the butter and half of the orange mixture. Mix on low until the flour is mostly moistened, then increase the speed to medium and mix for 30 seconds. Scrape down the sides of the bowl.

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Instructions. Preheat oven to 325F and grease a 9-inch round pan. In a large bowl, whisk together the flour, sugar, spices, baking soda and salt. Make a well in the middle of the dry ingredients and add the milk, orange juice, oil, zest and vanilla. Stir until just combined.

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Whisk in both of the sugars and cook until smooth. Take the pot off the heat and add the flour, cardamom, cinnamon, salt and nutmeg and mix until clumps begin to form. Refrigerate the crumb.

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Preheat the oven to 350 degrees F, grease, flour and add a circle of parchment or waxed paper to three 8x2 inch round pans. In a medium bowl, add the flour, baking powder, baking soda, salt and spices. Whisk for 30 seconds to blend. Set aside. In another bowl, add the buttermilk, oil and vanilla.

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Preheat the oven to 350 degrees F. Butter and flour (or spray with nonstick baking spray) 3 8-inch cake pans. In a bowl, whisk together the flour, baking powder, soda, salt, allspice, nutmeg and cinnamon. In the bowl of your electric mixer, beat together the butter and sugar until fluffy and combined, about 5 minutes.

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Bake cake until a toothpick inserted in center of cake comes out clean and cake springs back when gently pressed, about 35 to 40 minutes. Allow cake to cool for 10 minutes in pan before running a knife around edge of cake to loosen from pan. Remove cake from tin and allow to cool to room temperature on wire rack.

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Prep while the oranges are soaking in syrup. PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 9-inch springform pan with cooking spray on the bottom, up the sides, and line the pan with a sheet of parchment paper. Zest the remaining two oranges using a zester.

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Preheat oven to 350 degreees. Spray a non-stick 9-inch square baking pan with cooking spray, set aside. Combine flour, sugar, baking soda, ginger, cinnamon and cloves. Combine organge juice, molasses/sorghum, orange zest, orange extract, oil and egg; add to dry ingredients and stir until moistened. Pour into prepared pan and bake for 16-20 minutes.

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The vivid orange zest is one of the main ingredients in orange spice cake. The orange peel's topmost layer, called the zest, contains a wealth of essential oils that provide the fruit's distinctive flavour and perfume. The cake batter is given a bright, citrusy punch that improves the entire flavour by adding orange zest to it.

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In a stand mixer, whisk together the butter until smooth. Add in the sugar and orange zest. Mix until light and fluffy, about 3-5 minutes. On a medium-low setting, add in the vanilla and eggs, one at a time. Turn off the unit and scrape down the sides. With the mixer on low, add in the dry ingredients one cup at a time.

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For the Orange Spice Cake. Preheat the oven to 325 degrees. Grease and flour three 8x2 round cake pans. In the bowl of your mixer, combine dry ingredients and whisk at least 30 seconds to blend. In another bowl, combine sour cream, orange juice, eggs, & flavorings and zest. Add the wet ingredients to the dry and mix on medium speed for 2 minutes.