Toasted Honey Orange Cake

Ingredients

• 1/4 cup honey

• 3/4 cup granulated sugar

• 1 orange, zested and juiced

• 3 eggs

• 3/4 cup vanilla yogurt

• 1 3/4 cups all-purpose flour

• 3 tsp baking powder

• 1/2 tsp salt

• 1/2 cup butter, melted and cooled

Directions

1. Preheat the oven to 350°F. Grease an 8-inch cake pan, and to ensure it doesn’t stick, place parchment paper on the bottom.

2. In a small pan, add the honey. Over medium heat, allow the honey to lightly brown; this will take about 3–4 minutes. Be careful not to burn it. Set aside to cool.

3. In a bowl, combine the granulated sugar and the orange zest. Rub them together with your fingers to release the essential oils from the zest.

4. Using a whisk, mix the sugar and eggs together until fully combined and slightly lighter in color.

5. Mix in the orange juice and the yogurt.

6. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture and whisk until just combined.

7. Slowly pour in the cooled honey and mix. Then add the cooled melted butter and whisk until fully incorporated.

8. Pour the batter into the prepared cake pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cake to cool completely before removing it from the pan.

Honey Orange Soaking Syrup

Ingredients

• 2 tablespoons honey

• 3 tablespoons water

• 3 tablespoons sugar

• 3 tablespoons orange juice

Directions

1. In a bowl, combine the honey, water, sugar, and orange juice.

2. Microwave for 30 seconds, then stir. Repeat until the sugar is fully dissolved and the honey is incorporated into the mixture.

3. Pour the syrup over the cake while it is still cooling, allowing it to soak in before removing the cake from the pan.

Storage & Serving

This cake will keep at room temperature in an airtight container for 3–4 days.

I recommend serving it with my Chantilly cream on top, which should be refrigerated.