Classic Orange and Honey Cake

Mix, bake + serve in under an hour!

The perfect combination of locally made honey and citrus is what inspired today's post, playing off the color orange - and as seen on an episode of GHL. Enjoy a slice of my Orange Honey Cake with a hot cup of orange pekoe tea. BTW - the orange in the orange pekoe denotes the quality of the tea leaves in the blend and not orange flavor. Orange Pekoe is a good grade tea using full and bigger tea leaves.

Also, this recipe is a really easy one to whip up for a impromptu gathering since you can make, bake and eat this cake, in under one hour! Orange you glad about that? Enjoy!

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Honey Orange Cake

Makes 8 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2/3 cup fresh squeezed orange juice

1/2 cup honey, heated

1/4 cup butter, melted

2 large eggs, separated

1 tsp. finely grated orange peel

1-2/3 cups all-purpose flour, sifted

1/2 cup granulated sugar

1/2 tsp. baking powder

1/2 tsp. baking soda

Confectioners sugar

Preheat oven to 350°.

Lightly grease and flour bottom and sides of a 9-inch pan.

In medium bowl, blend orange juice, honey, butter, egg yolks and orange peel; set aside. In large bowl, combine flour, granulated sugar, baking powder and baking soda; set aside.

In small bowl, beat egg whites until soft peaks form. Mix orange juice mixture into flour mixture until blended. Gently fold in egg whites. Turn into prepared pan.

Bake 35 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 10 minutes; remove sides from pan and cool completely. Just before serving, sprinkle with confectioners sugar. To serve, cut into wedges and garnish, if desired, with peeled orange wedges and whipped cream. 

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