Easy homemade whipped body butter

Greek yoghurt Christmas wreath cake with oranges and Christmas spices


Evening lovelies, after many problems and setbacks I finally have another Christmas recipe ready for you guys! It has been a bit of a struggle to get somewhat decent photos in this dark and gloomy winter weather, and I must admit that I am still not completely satisfied with how these photos turned out, but the most important thing is how the cake tastes anyway right?! And it tastes amazing, if I may so so myself, so lets just ignore the photo troubles and get right to it.

I have been wanting to make this Christmas wreath inspired cake for a while, I based the recipe on this greek yoghurt cake recipe with peach and blueberry, but gave it some more Christmas appropriate flavors with oranges and lots of warming Christmas spices ♥

Make sure to check out all my favorite Christmas recipes right here!

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– Yields 10 slices 
4 deciliter (equals 01.6 cup) buckwheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 deciliter (equals 0.8 cup) coconut sugar
2.5 tablespoons gingerbread spice mix
2 deciliter (equals 0.8 cup) greek yoghurt
4 eggs
1/2 deciliter (equals 0.25 cup) coconut oil
2 organic oranges, juice and zest

Vanilla greek yoghurt frosting:
3 deciliter (equals 1.2 cup) greek yoghurt
1 tablespoon honey
1/2 teaspoon pure vanilla powder
1-2 tablespoons orange juice (optional)

1 sliced orange
Seeds from 1/2 pomegranate
A handful mint leaves – optional
A handful edible red oxalis acetosella – optional

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Start by preheating your oven to 175 c / 350 f. Then add the wet ingredients (greek yoghurt, eggs, coconut oil and orange juice + zest) to a bowl. Stir in the dry ingredients (buckwheat flour, baking soda, baking powder, spice mix and coconut sugar) and keep mixing until you have a smooth cake batter. Pour the batter into a greased springform cake tin and bake for about 35-40 minutes at 175 c / 350 f until the cake turns golden, and the tester comes out clean in the center – keep an eye on it, the baking time might vary from oven to oven. When the cake is done let it cool for about 20 minutes before you decorate it.

While the cake cools you can prepare the greek yoghurt frosting, simply add all ingredients to a bowl and mix well. Add the frosting to the cake and decorate it with thinly sliced orange, pomegranate seeds, mint leaves and oxalis acetosella – both the mint leaves and the oxalis acetosella can easily be left out, they are edible, but I mainly used them for decoration and I personally did not eat the mint leaves. Enjoy ♥


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