Recipe Honey & orange zest cake


Kitchen witch
29 Jul 2019
Local time
9:28 AM
The Netherlands
One of my favorite cakes, a little more work than regular cake but very worth it. It's a little smaller than a regular pound cake.

170 g of honey of your choice, I prefer a darker stronger tasting one to not lose the flavor in the cake.
85 g of golden syrup
2 beaten eggs
140 g unsalted butter
200 g of self raising flour
zest of 1 orange
1 tsp cinnamon
3 drops vanilla essence
Pinch of salt

1) Preheat the oven to 180 celcius/upper and lower heat
2) Pour the honey, syrup and butter into a sauce pan. Add a tbsp of water and slowly simmer until the butter melts (make sure not to boil the mixture), then stir through and take off the heat. Let cool.
3) Mix the flour with the orange zest, cinnamon, vanilla and pinch of salt. Then add the syrup and the eggs and mix to a shiny batter.
4) Pour mixture in a lined cake tin and bake for 40-45 minutes or until golden brown.
5) Goes very well with a cup of earl grey.
I googled and found several recipes for homemade golden syrup. Basically sugar, lemon and water.
I don't know exactly what alternatives there are for golden syrup in the US, @TastyReuben may be?
I usually substitute sorghum for golden syrup, but honey or (light) maple syrup will work. Molasses tends to be too dark.
I made it!



I have high hopes for this cake, as it didn’t sink in the middle or any of the usual claptrap that happens to my cakes.

I’ll have to wait until Thanksgiving to find out, though. Into the freezer until then.
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