Orange Honey Cake Recipe


It’s official. I’m quitting sugar. Not all sugar. And this phase will probably last all of two days. But I am desperately trying to cut down on my sugar intake. I have the world’s most ravenous sweet tooth and when I’ve noticed that the more I have of sugar, the more I need. One in my coffee is no longer enough, that Milo spoon is getting bigger, even icing doesn’t taste as sweet and I’m seriously wondering what will happen to my health if I allow this problem to escalate any further. For someone whose believes in ‘everything in moderation’, I definitely seem to have missed the mark here.

So, I challenged myself. How hard is it? If I can make a cake without white sugar, with a sweetener that I usually don’t find to my taste, then surely I can do anything?

THIS IS NOT A HEALTHY CAKE. Lets be very clear. This is not a vegan clean-eating raw paleo delight. There will be white flour. And butter. No, that’s not coconut yoghurt. I don’t intend to change my culinary preferences overnight and I don’t anyone truly can without eventually falling back into old habits. It’s cake. It’s a treat. By baking them in mini-pie and flan tins, I have been able to freeze some for later and work on portion control as well. Mini cakes feel even more special than big cakes.

I did go all out and drizzle some dark chocolate on them at the end. We all saw that coming though, didn’t we?




Orange Honey Cake

Ingredients

2 oranges
175g butter, melted
1 cup honey + 2tbsps for sauce
3 eggs
½ cup coarse semolina
¼ cup plain flour
½ cup sour cream
¼ cup yoghurt
¾ cup self-raising flour

Method

1.       Preheat oven to 170oC. Grease six mini-pie tins or ten mini-flan tins. Zest and juice one orange. Put juice aside.

2.       Combine zest with butter and one cup of honey and beat with a hand mixer until combined. Beat in the eggs, one at a time, until mixture is fluffy and creamy.

3.       Gently fold in the semolina and plain flour. Then fold in the sour cream, yoghurt and orange juice. Finally stir in the self-raising flour until well combined.

4.       Bake for 25mins, or until tops are golden and a skewer inserted into the centre of the cake comes out clean. Remove from oven and allow to cool completely before removing them from their tins.

5.       Meanwhile, zest and juice the remaining orange. In a small saucepan over low heat, combined orange zest, juice, 2 tbsps water and additional 2 tbsps of honey. Whisk over low heat for 7mins, or until mixture has bubbled, browned and thickened. Remove from heat.


6.       Once cakes are cool, decorate with lashings of orange syrup, melted dark chocolate, orange segments and berries. 

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