Mix, bake, + serve in under an hour! The perfect combination of locally made honey and citrus inspired today's post, playing off the color orange, as seen on an episode of GHL. Enjoy a slice of my Orange Honey Cake with a hot cup of orange pekoe tea. The orange in the orange pekoe denotes the quality of the tea leaves in the blend and not the orange flavor. Orange Pekoe is a good-grade tea using full and larger tea leaves.
Also, this recipe is a straightforward cake to bake with most household pantry ingredients. No fresh oranges for juicing? No problem, substitute orange juice. Orange you glad about that? Enjoy!
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 the bottom and sides of a 9-inch pan.
In a medium bowl, blend orange juice, honey, butter, egg yolks, and orange peel; set aside. In a large bowl, combine flour, granulated sugar, baking powder, and baking soda; set aside.
In a small bowl, beat egg whites until soft peaks form. Mix the orange juice mixture into the flour mixture until blended. Gently fold in egg whites. Turn into a prepared pan.
Bake for 35 minutes or until a toothpick inserted in the center comes out clean. On a wire rack, cool for 10 minutes; remove sides from the 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.
