Gingerbread Hazelnut Oil Cake with Ombre Cranberry Buttercream Frosting

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When brands approach me with projects, I am careful to choose who I work with, because I am particular with what kind of ingredients I use in my daily foods for my family’s needs. I will not work with a brand that I do not believe in, or if I know that they do not use good ingredients, or have good ethical practices. So when Feedfeed asked me if I was interested in working with La Tourangelle again, my instant reaction was OF COURSE! I had worked with them over spring for a project, and I was in love with what I had created for them, and how delicious it had turned out using their Avocado Oil! The cake that I had made for them for the first project is linked here! I love working with this brand because, for one, they are locally based in Berkeley and I believe in supporting local brands and local businesses. Secondly, they are organic and 100% all-natural expeller pressed and free of chemicals, which makes me feel good that I am using good ingredients in the food that I put on the table for my family. Thirdly, their packaging is so chic and they are environment friendly too!

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So, I am very excited to partner with Feedfeed and La Tourangelle on this project to showcase their oils to make a gorgeous show stopping holiday cake that will surely win on the holiday table and WOW your guests! The La Tourangelle oils are fantastic for making various elegant hors d’oeuvres and beautiful holiday desserts, with the variety of different oils that they carry like Avocado Oil, Pumpkin Seed Oil, Walnut Oil, Garlic Oil etc.

 

 

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I created a Gingerbread Hazelnut Oil with Hazelnut Praline Buttercream in the middle of the cake layers, and an Ombre Cranberry Buttercream Frosting on the outside, along with some pretty holiday decorations to go with! The Roasted Hazelnut Oil is handcrafted in Woodland, California strictly following 150-year-old French traditional methods because La Tourangelle believe that artisan care is still the best ways to retain all the flavors, nutrients and health benefits that nature provides. The roasted hazelnut oil was used to make the gingerbread cake. It is a very moist cake, and spongy and delicious and full of flavor! It adds another layer of aroma, texture and flavor to the cake. The cake goes beautifully with the hazelnut praline buttercream in the middle, and a tinge of the tangy Cranberry Buttercream Frosting on the outside!

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I made a Cranberry and Star Anise Jam to put into the buttercream frosting. The jam is done in 15 minutes, and is super delicious, on plain toast as well or in cinnamon rolls with a cream cheese frosting.  I used the jam to make an American Buttercream frosting for the outer layer of the cake. It enhances the taste of the buttercream a lot, by giving it a tanginess and vibrant flavor! The buttercream compliments the gingerbread hazelnut oil cake, really well and is absolutely fantastic in taste. I made a plain buttercream frosting with various colors for pretty piping, using rosette and star tips, and also for the Christmas trees around the cake. The Christmas trees were decorated with pretty sprinkles to give it a holiday sparkle and feel! I also decorated the top with my Orament Cranberry Macarons with a Gingerbread Buttercream frosting, linked here.

 

BTW! This shot below was totally inspired by my dear friend Laura of Tutti Dolci. She has beautiful recipes and photos on her blog, so do check her out!!

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The cake was gobbled up by my family pretty quickly because it turned out so moist, decadent, fresh and very holiday-ish! If you do get a chance to make it, please tag @thejamlab in your Instagram post, and/or leave a comment below on this blog post to let me know how you liked it!

 

HAPPY HOLIDAYS!

 XO

Amisha

 

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