How to Make Olive Oil Cake With Buttercream Frosting and Candied Oranges

Developed by pastry chef Paola Velez, this stunning and delicious buttercream-coated olive oil cake includes everything from a deep earthy flavor of buckwheat flour to tangy-salty-sweet treats of candied oranges.

Ingredients

Cake Batter:

● Large eggs, 3

● All-purpose flour, 1¼ cups

● Buckwheat flour, 1 cup

● Milk, 1¼ cups

● Granulated sugar, 1¾ cups

● Kosher salt, 1½ teaspoons

● Ground ginger, 1 tablespoon

● Ground cloves, ¼ teaspoon

● Olive oil, 1⅓ cups

● Baking powder, ½ teaspoon

● Baking soda, ½ teaspoon

Buttercream

● Softened butter, 1 pound

● Solid vegetable shortening, 1 tablespoon

● Milk, 2 tablespoons (optional)

● Powdered sugar, 2 pounds

● Kosher salt, a pinch

● Edible flowers and leaves for garnishing

Candied Citrus

● Small oranges, 2, or a total of 10 ounces (ends trimmed, cut into 3/8-inch slices, seeds removed)

● Granulated sugar, 1 cup

● Honey, ¼ cup

● Corn syrup, 1 tablespoon

● Citric acid, ⅛ teaspoon

● Water, ½ cup

● Fine sea salt, a pinch