Orange and Honey Cake Recipe
A delicious, moist yet light and fluffy homemade orange and honey cake, topped with candied orange slices.
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Equipment
- 1 skewer
Ingredients
- 140 grams butter softened
- 150 grams honey
- 150 grams caster sugar
- 3 eggs
- 2 oranges
- 245 grams self raising flour
- 100 millilitres water
Instructions
- Preheat the oven to 160 degrees Celsius. Line a 2lb loaf tin with baking parchment or a loaf tin liner.
- Put 100g of the honey and 100g of the caster sugar in a large bowl. Add the butter and beat until well combined.
- Add the eggs, 1 at a time, beating after each one.
- Add the juice of 1/2 an orange and the zest of 1 orange to the bowl. Stir, then add the flour. Fold until it is all mixed in.
- Spoon the batter into the loaf tin. Transfer to the oven and bake for 45 minutes to 1 hour, until a skewer inserted into the centre comes out clean. Remove from the oven.
- Meanwhile, make the candied orange slices. Thinly slice half an orange, then cut those slices in half again. Put the water, juice of half an orange, 50 grams of honey and 50 grams of caster sugar into a saucepan. Bring to a simmer, add the orange slices then cook on a low heat for 30-40 minutes, until soft.
- When you have removed the cake from the oven, place the orange slices on top to cover the whole cake. Pierce the cake in a few places with a skewer and drizzle over the syrup from the saucepan. Leave to cool fully before eating.
Video
Notes
- This cake will keep for 4-5 days well wrapped in a cool, dry place. You can also freeze it - when fully cool, wrap with clingfilm and freeze for up to 3 months. Defrost thoroughly before eating.
