Honey Cake
Makes one 8-inch round cake
If you’ve never tried them before, the flavor of caramelized oranges will surprise and delight you.
1½ cups honey, divided
2 small oranges, sliced into ½ -inch slices
1½ cups unsalted butter
½ teaspoon salt
3 eggs
½ cup freshly squeezed orange juice
2 teaspoons orange zest
½ cup all-purpose flour
¾ cup blanched almonds, ground
1 teaspoon baking powder
1. Heat a skillet over medium heat. Add ½ cup honey and orange slices. Reduce heat to low and cook for 30 minutes or until oranges are golden. Remove from heat and set aside. In a large bowl, beat together butter, salt, remaining honey and eggs with an electric mixer on medium speed, until mixture is smooth and light. Add orange juice and zest and mix until thoroughly blended. Fold in flour, almonds and baking powder. Cover bowl and refrigerate for at least 2 hours.
2. Preheat oven to 375 degrees. Grease an 8-inch round pan. Arrange caramelized oranges in bottom of pan and pour batter over. Bake for 45 minutes or until golden. Let cake cool for 15 minutes, then flip over onto a serving plate and gently jiggle pan to remove. Let cool completely before serving. If you like, drizzle with a little honey before serving.
— Adapted from Honey by Avner Laskin
To learn more about baking with sugar alternatives, see the article “Natural Sweeteners: Baking with Honey, Stevia and Other Sugar Alternatives.”
