Name: Warm honey, orange and almond cake recipe
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 1
Cuisine: holiday
Ingredients: 257.50 gm milk; 75.00 gm polenta; 150g butter, softened; 20.00 ml finely grated orange rind, plus extra zest to serve; 2 tsp finely grated lemon rind, plus extra zest to serve; 107.50 gm caster sugar; 235.96 gm yellow box honey; 3 eggs, separated; 415.00 ml plain flour; 8.00 gm baking powder; 2.50 gm bicarbonate of soda; 50.00 gm almond meal; 82.50 ml pistachio kernels, roughly chopped; 131.25 gm orange juice; 65.63 gm lemon juice

Warm honey, orange and almond cake recipe

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Prep Time:
30 minutes

Cook Time:
50 minutes

Total Time:
80 minutes

Delicious orange almond cake drizzled with honey orange syrup.

Ingredients:

257.50 gm milk
75.00 gm polenta
150g butter, softened
20.00 ml finely grated orange rind, plus extra zest to serve
2 tsp finely grated lemon rind, plus extra zest to serve
107.50 gm caster sugar
235.96 gm yellow box honey
3 eggs, separated
415.00 ml plain flour
8.00 gm baking powder
2.50 gm bicarbonate of soda
50.00 gm almond meal
82.50 ml pistachio kernels, roughly chopped
131.25 gm orange juice
65.63 gm lemon juice

Instructions:

In a small bowl, mix together milk and polenta. Let it stand for 15 minutes.
While you wait, heat the oven to 180C/160C fan-forced and generously grease a 8cm-deep, 23cm bundt pan.
With an electric mixer, whip together butter, citrus rinds, and sugar until light and fluffy. Mix in honey and egg yolks until combined. Gently fold in polenta mix, followed by sifted flour, baking powder, baking soda, and almond meal until just mixed.
1. Wash and dry beaters. With an electric mixer, whip egg whites until stiff peaks form. Gently fold in one-quarter of the egg whites into the batter until well combined. Carefully add the rest of the egg whites, folding gently until fully incorporated. Pour batter into prepared pan, smoothing the top. Bake for 45 minutes or until a skewer comes out clean when inserted into the center. Let the cake cool in the pan for 5 minutes before transferring to a wire rack to cool.
To prepare the Honey Orange Syrup, combine honey and juices in a small saucepan over high heat until well combined, about 1 minute. Bring the mixture to a boil and let it simmer for 2 to 3 minutes or until reduced by half. Remove from heat.
Drizzle the warm honey syrup over the cake, then sprinkle with pistachios and extra zest before serving.

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