Orange honey cake! I am not so much of a sweet tooth but I love me some orange cake and specially this orange honey cake.
There is a story behind this cake, whilst I was living in Tokyo (very happily ;)) the first time I had a chance of eating a cake from a Michelin Star Patisserie, Joel Robuchon.
It was an autumn season in Japan and the Mikan/Ponkan or oranges were in season during that time. In every cafe, patisserie you go to they have orange flavour cakes, lattes, creme brûlée or some thing or the other on the menu with oranges in it.
Whilst all the other cafes were serving these delicacies, In Joel Robuchon, they had this heavenly orange cake.
Trust me, I still haven’t forgotten the taste, it still lingers on my palette! I had a small piece with my cappuccino and I ended up buying the whole cake. After I and I alone devoured it, I had to come up with my own recipe as it was the limited edition.
After making 4 different cakes I settled with this recipe. I have been making this since 2008 and sometimes I don’t even measure out the ingredients. Still every time it comes out just perfect.
A few weeks ago, I made this cake for my friend and her kids. I posted a picture and Instagram story about it, and got an amazing response asking for recipe.
So here I am prattling about my story and sharing the recipe.. 😉 😀
This is how you make this cake!
- 150 g (1 ¼ cup) plain flour (all purpose flour)
- 115 g unsalted butter (room temperature)
- 3 eggs
- 160 g sugar (you can use ¾ cup)
- 1 tbsp honey
- 1 tbsp orange zest
- A juice of an orange
- 1 tsp orange extract (optional)
- 1 tsp cointreau (optional)
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 tsp butter for greasing
Preheat the oven on 180C/350F.
Line the cake tin with baking parchment and grease it with butter.
Mix the flour with salt and baking powder, whisk it well or sift it for 2-3 times. Keep it aside.
In a standing mixer with a paddle attachment cream the butter and sugar. When it’s light and creamy add 1 egg at a time. Now add in the orange zest, juice, extract, honey and cointreau if you are adding. Whisk it well but don’t over mix as the eggs can break down.
Fold in the flour in 3 batches. Take the air bubbles out by tapping the cake tin on the counter.
Bake it in the preheated oven for 35-37 minutes or a toothpick inserted in the centre comes out clean.
Cool it on the wire rack, dust some icing sugar if you want.
Serve it with coffee.