Bake the cakes
Preheat your oven to 350˚ F and then prepare two 8” round cake pans by coating with butter or non-stick spray and lining the bottom with parchment paper.
Whisk flour, baking powder, baking soda, salt, and cardamom together until blended well with no visible lumps. Set aside.
In a larger bowl, rub the sugar and the zest together to encourage the oils from the zest to come out. The mixture will look a bit like wet sand.
Add the eggs, milk, and oil into the sugar mixture and whisk well.
Add half of your dry mix into the wet mix and whisk it until smooth. Then add the rest of the flour into the mixture and combine until there is no visible dry flour.
Divide the batter equally into the prepared cake pans and bake for 30 min or until a toothpick comes out clean. Let the cake cool for at least 10 min before removing it from the pan to finish cooling.
Make the frosting
Measure and sift the powdered sugar to remove all the clumps. Set aside.
Using a tabletop/stand mixer, cream the softened butter on med/med-high until it is light in color and fluffy.
Add the powdered sugar to the creamed butter and mix on low/low-med until combined.
Add the orange zest into the mixture and slowly add the orange juice until the frosting reaches a consistency you are able to work with. If the frosting seems too stiff, add a bit more juice.
Mix on med/med-high until it is combined well.
Frost the cake
Once your cake has fully cooled, it’s time to frost your cake!
Feel free to finish your cakes in whatever style you prefer. Frosting can be spread on the top and/or sides of the cake with a frosting knife, or piped on using a larger tip that allows the zest to pass through. In our test bake, we decided to stack the cakes with a thick layer on top of both for a simple look that showed off the beautiful einkorn cake.
Enjoy!
