The not too sweet cream cheese frosting adds to the moistness and compliments the savory cake perfectly.
Using the breville stand mixer, whisk the brown sugar, granulated sugar, oil, eggs, milk and vanilla together in a large bowl until combined and no brown sugar lumps remain.Using the breville mixer extra bowl, whisk the flour, baking powder, baking soda, salt and cinnamon.
Pour the wet ingredients into the dry ingredients, add the room temp butter and juice pulp. Mix until well incorporated (3 mins).
Preheat Breville oven to 175 Deg C. Pour the batter evenly into the cake pans (10 cm round cake pan).
Bake the cake for 1 hour under 175 deg C. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through.
Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
Make the frosting: Using Breville stand mixer fitted with a whisk attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy.
Assemble and frost: First, using a large serrated knife or cake leveler, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting.
Top the 2nd layer by piping the cream cheese frosting on top. Serve.
Servings 600
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.