Orange Honey Cake Food

AUNT VERNA'S ORANGE CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, whisk together honey and eggs until thoroughly integrated. Stir in orange zest. Sift together flour, baking powder, and baking soda. Add slowly to egg mixture. Lightly grease a loaf pan with butter. Add the mixture to the pan and bake. After 30 minutes check for doneness with a wooden skewer. (If it comes out clean, you are done. If not, give it another 5 minutes and check it again).

BOURBON HONEY CAKE

Steps:

• Preheat the oven to 350 degrees. Brush a 9-inch angel food cake pan with a nonremovable bottom with oil, line the bottom with parchment paper, then oil and flour the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the oil, granulated sugar, honey, brown sugar, eggs, orange zest, and vanilla on medium speed for one minute. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice, and ginger and blend. Combine the coffee, orange juice, and bourbon in a 2-cup glass measuring cup. With the mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with flour, until combined. Scrape down the bowl with a rubber spatula. Don't worry; the batter will be very liquid!
• Pour the batter into the prepared pan. Rap the pan 5 times on the counter to get rid of any bubbles in the batter. Sprinkle the top with the almonds. Bake in the center of the oven for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool completely, then remove from the pan and place almond side up on a flat serving plate. Serve at room temperature.

LITTLE CARROT CAKES WITH ORANGE & HONEY SYRUP

Steps:

• Heat oven to 180C/160C fan/gas 4 and oil a 12-hole muffin tin, or line it with muffin cases. In a large mixing bowl, mix the sugar, flour, bicarb, mixed spice and orange zest. Whisk together the eggs, oil and yogurt, then stir into the dry ingredients along with the grated carrots. Pour the mixture into the prepared tin, or divide between the cases, if using, then bake for 20-22 mins until a skewer inserted in to the middle comes out clean. Turn the cakes out onto a wire rack and leave them to cool a little.
• Meanwhile, to make the syrup, heat the honey and orange juice in a pan. Bring to the boil, then simmer for a minute until syrupy. Spoon a few tsp over each cake while still warm, then leave to cool completely. For the icing, mix the mascarpone, yogurt and icing sugar until just combined (if you over-mix, it will become runny). Use a palette or cutlery knife to swirl the icing on top of the cakes, drizzle with a little more honey, if you like, and decorate with edible flowers or orange zest.

HONEY CAKE

Steps:

• Preheat oven to 180C/350F/Gas 3 and butter and line the bottom of a 7in/18cm cake tin.
• Measure the honey, butter and sugar into a large pan. Add a tablespoon of water and heat gently until melted.
• Remove from the heat and mix in the eggs and flour.
• Spoon into the cake tin and bake for 40-45 minutes until the cake is springy to the touch and shrinking slightly from the sides of the tin.
• Cool slightly in the tin before turning out onto a wire rack.
• While the cake is still warm, make the icing by mixing the sugar and honey together with 2-3 teaspoons of hot water. Trickle over the cake in whatever design takes your fancy.

ORANGE HONEY CAKE

Steps:

• Coat with nonstick spray or grease two 9 by 5-inch loaf pans.
• Line the bottom of each pan with a small piece of wax paper cut to fit; then spray or grease the paper.
• Set the pans aside.
• Preheat the oven to 325 degrees.
• Put the hot water into a 2-cup measuring cup or a small bowl.
• Add the instant coffee granules, and stir until they are dissolved.
• Stir in the orange juice concentrate to cool the coffee.
• Set aside.
• Measure out the cinnamon, allspice, salt, baking powder and baking soda, and place in a small custard cup or on a piece of wax paper.
• Set aside.
• Measure the flour by spooning it into the proper-size measuring cups, and leveling off the top.
• After measuring the flour, sift it onto a large piece of wax paper or into an extra bowl.
• (Sifting is necessary as tiny lumps may not beat out during the mixing process and will appear in the finished cake.) Put the eggs, oil, sugar, and honey into a large mixer bowl.
• With an electric mixer at medium speed, beat them together until completely combined, about 2 minutes.
• Add the spice mixture, and beat until combined.
• Beat in about a third of the flour, then a third of the orange-coffee mixture, repeating twice until all the ingredients are added.
• Beat on low speed until the flour is completely mixed in, scraping the bowl if necessary.
• Then beat the batter on high speed for 1 to 2 minutes or until it is very smooth.
• The batter will be thin.
• Pour the batter into the prepared pans, dividing it evenly.
• Bake the cakes at 325 degrees for about 60 to 70 minutes, or until a toothpick inserted into the center of each cake comes out completely clean (test both cakes).
• If there is a wet spot in the center of the top of a cake, bake it a few minutes longer.
• Remove the cakes from the oven, and let them cool for 1 hour in their pans on a wire rack.
• The sides of the cakes should shrink away from the pans a little.
• Run a knife around the sides of each cake to loosen it; then turn the cake out of its pan, and peel the wax paper from the bottom.
• Invert the cakes so the tops are facing upward.
• Cool the cakes completely on the wire rack.
• Wrap the cooled cakes well for storage (use sturdy plastic wrap and/or heavy-duty foil).
• If the wrapped cakes are allowed to “mellow” overnight, their taste and texture will improve, and they will be easier to slice (a serrated bread knife works best).
• The tightly wrapped loaves can be kept at room temperature for up to 4 days, or they may be frozen for several months.
• (Defrost, wrapped, at room temperature, before slicing and serving.) To serve, cut each loaf crosswise into slices, and arrange the slices, slightly overlapping, on a tray or platter.

ORANGE HONEY CAKE MUFFINS

Steps:

• Preheat at 375 degrees F.
• Combine the Flour, Baking Powder, Baking Soda, Ginger, and Cinnamon in a large mixing bowl.
• Melt the Butter with the Marmalade in a separate large mixing bowl.
• Add the Orange Zest, Orange Blossom Honey, Greek yogurt, mix well.
• Add the eggs and beat in until well mixed.
• Slowly beat in the sugar.
• Add the wet mixture to the dry mixture and stir just until combined (a slightly lumpy batter is desired).
• Add mixture to muffin tins (with paper or greased) until about 2/3 full.
• Cook about 20 minutes until golden brown.
• Cool 5 minutes in pan, then on rack. (These store well bagged once cool).

ORANGE-HONEY CHEESECAKE

Steps:

• Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix cracker crumbs, walnuts, butter, cinnamon and the 2 Tbsp. sugar; press firmly onto bottom of pan.
• Beat cream cheese, 1/2 cup sugar, 1/4 cup of the honey, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in orange zest; pour over crust.
• Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Drizzle with remaining 1/4 cup honey just before serving. Store leftover cheesecake in refrigerator.

ORANGE-SPICED RYE HONEY CAKE

Steps:

• Preheat the oven to 350ºF. Generously grease a 9x5-inch loaf pan with oil.
• In a large bowl, whisk together the 1 1/2 cups of oil, the eggs, sugar, honey, coffee, and orange zest. In a separate large bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
• Make a well in the center of the flour mixture and pour in the egg mixture, then stir with a fork or a whisk until the batter is smooth and free of lumps.
• Pour the batter into the prepared pan and bake for 50 to 55 minutes, until set in the middle-the cake should hold firm when lightly pressed on top. Be careful not to leave it in the oven for too long or it will dry out.
• Let the cake cool in the pan for at least 30 minutes-1 hour for a Bundt cake (see note)-before very carefully inverting it and removing the pan. Slice and serve with fresh fruit and tea.

CHOCOLATE, ORANGE AND HONEY CAKE

Steps:

• For Cake:
• Position rack in center of oven and preheat oven to 350°F. Line bottom of 10-inch-diameter springform pan with foil; brush foil with oil. Cut cardboard into 9-inch round. Wrap with foil.
• Using electric mixer, beat egg whites and salt in large bowl until soft peaks form. Gradually add 1/2 cup sugar and beat until stiff glossy peaks form. In another large bowl, beat egg yolks, remaining 1/2 cup sugar, vegetable oil, orange juice concentrate, orange peel and lemon juice until blended. Sift cake meal and potato starch over yolk mixture and beat at low speed just until blended. Gently fold whites into yolk mixture in 2 additions.
• Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
• For Glaze:
• Melt margarine in heavy large saucepan over low heat. Add chocolate and stir until melted and smooth. Mix in orange juice concentrate and honey. Let cool until thickened but still spreadable, about 2 hours.
• Cut around pan sides to loosen cake. Release sides. Cut cake in half horizontally, leaving cake bottom on pan bottom. Place top half of cake, top side down, on foil-wrapped cardboard round. Spread 1 1/3 cups chocolate glaze over. Place bottom half of cake, pan side up, onto glaze. Remove pan bottom; peel off foil. Spread 1 cup chocolate glaze in thin layer over entire cake, anchoring crumbs. Refrigerate cake 30 minutes.
• Rewarm remaining chocolate glaze over very low heat until just pourable. Place rack on baking sheet; place cake on rack. Pour glaze over cake, coating entirely and smoothing sides with metal spatula. Chill cake on rack until glaze is firm. Transfer to platter. (Reserve glaze on sheet for another use.) (Can be made 3 days ahead. Cover and chill. Let stand at room temperature 1 hour before servings.)
• Garnish cake with flowers and orange peel strips if desired.

HONEY ORANGE UPSIDE-DOWN CAKE (VIDEO)

Steps:

• Preheat the oven to 350F/177C. Line the bottom of 2, 8-inch (20-cm) cake pans with parchment paper and spray the sides with a baking spray.
• For the cake batter, first cream together the softened butter and sugar on medium-high speed for a few minutes, until light and fluffy. Melt the white chocolate chips in the microwave or over a double boiler, then add to the butter. Mix again for a minute until the chocolate is incorporated, then begin adding the eggs one at a time. Mix well after each egg and mix for a few minutes after all the eggs have been added. Next, add the orange marmalade and mix again, then pour in the warmed milk.
• In a separate mixing bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the batter, then mix on medium speed for up to a minute, just until the dry ingredients are well incorporated.
• Next, prepare the orange bottom. Cut off the ends of each orange, split it in half, then thinly slice into 1/8th to 1/4th-inch thick slices. Arrange the slices single layer over the parchment paper, starting from the outside and working your way in. Drizzle 2 tablespoons of honey over each pan.
• Divide the cake batter evenly between the two pans and use an off-set spatula to level the batter. Bake in the preheated oven for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Remove the layers from the oven and cool completely in the pan. Once the layers are cooled, carefully invert the layers onto a wire rack.
• For the whipped cream, simply combine the chilled heavy cream, sugar, vanilla and salt in a mixing bowl. Whisk on high speed for 3 to 4 minutes until stiff peaks form. Transfer the cream into a pastry bag tipped with a star tip (I used Ateco tip #847), or spoon the frosting onto the first layer with a spatula.
• Keep cake well-covered and refrigerated if not serving the same day.