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Orange and Vanilla Bean Boston Cream Pie


Orange and vanilla cake and sandwiched with orange and vanilla pastry cream and topped with rich ganache.




2/3 cup unsweetened almond milk

6 tablespoons coconut oil

2 teaspoons vanilla bean powder

Zest of 1 orange

1 ½ cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)

1 ½ teaspoons baking powder

½ teaspoon sea salt

4 large eggs

1 cup coconut sugar

2 tablespoons Grand Marnier


¾ cup heavy cream, plus additional if necessary

1 ½ cups carob or dark chocolate chips

2 tablespoons honey

1 teaspoon vanilla bean powder

1 teaspoon espresso powder


6 large egg yolks

1/3 cup maple sugar

¼ cup tapioca starch

½ cup heavy cream

1 cup unsweetened almond milk

1 vanilla bean, split and scraped, pod reserved

Zest of 1 orange

2 tablespoons coconut butter

2 tablespoons Grand Marnier


Make the cake.  Oil 2 8 or 9 inch round cake pans and line the bottom with parchment.  Preheat oven to 350 degrees F/325 degrees F convection.

In a medium microwave safe bowl, place the milk and oil.  Microwave on high until warm and the oil is fully melted.  Add the vanilla and orange and stir to combine.

In a large bowl, whisk the eggs and sugar until combined and lightened in texture and color slightly.  Stir in half the flour, followed by half the milk mixture.  Stir in the remaining flour, baking powder, and salt.  Finish with the remaining milk and the Grand Marnier.

Divide between the two pans and bake about 20 minutes, until golden brown, risen, and a toothpick inserted in the center comes out clean or with a few crumbs.  Cool completely in the pans.

Make the ganache when ready to assemble the cake.  In a medium microwave safe bowl, place all the ingredients and microwave on high in 30 second increments, stirring in between, until fully melted.  The mixture should be pourable.  If it is not, whisk in additional cream, or water, or milk, until emulsified and ready to be poured over the cake.

Make the cream.  In a medium bowl, whisk together the egg yolks, sugar, and tapioca until combined and slightly lightened in color and texture.

Place cream, milk, and vanilla bean seeds and pod in a small pot over medium heat.  Bring to a simmer and slowly whisk into the egg mixture.  Pour the entire mixture back into the pot, whisking constantly until thickened.  Remove from the heat and stir in the zest, coconut butter, and Grand Marnier.  Pour into a bowl, cover with plastic touching the cream and refrigerate until chilled.  Cream may be ade up to 3 days ahead of time.

Once chilled, remover the vanilla bean and strain if necessary.  Lumps happen – it’s okay, just strain them out.

Assemble the cake.  Place one cake layer on serving platter of your choice.  Top with a very generous layer of cream.  Place the other cake on top and pour over the ganache, smoothing to the edges.  Refrigerate cake an hour or two to set before slicing and serving.

Cake may be stored in the refrigerator for up to 3 days or frozen in slices, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw at room temperature about an hour.


Recipe adapted from Barefoot Contessa