Happy New Year! Hope you all had a lovely holiday! It feels so good to be back in the warm sun and by the ocean again.
We are blessed with an abundance of fresh honey from our bees in the backyard. We have a few bee boxes and they produce year round given the temperate climate. Paired with citrus and olive oil, this honey cake is absolutely delicious for an afternoon treat or outdoor gathering. Sprinkled with almonds and powdered sugar, it’s delight for any weeknight impromptu dinner.
Olive Oil Honey Cake
Serves 6-8
FOR THE CAKE:
4 eggs - (preferably organic)
½ cup of brown sugar
½ cup of honey + extra
⅔ cup of olive oil
¼ cup of unsalted butter, melted
juice of 1 lemon and zest
1 ½ cups of all purpose flour
1 tablespoon of baking powder
1 teaspoon of salt
1 orange, peeled and thinly sliced into circles
powdered sugar
1 - 1 1/2 cups of slivered almonds
Preparation tips: The cake itself can be baked a day in advance; it will still be moist and fresh. Use a tea towel to keep it covered overnight on a cooling rack or cutting board. Sprinkle the powdered sugar on at your picnic site if you wish. If not, be sure you have a proper lidded cake carrier.
Preheat the oven at 325° and grease a 9” cake pan with a springform bottom.
In an electric mixing bowl, combine brown sugar and honey. Crack open the eggs and beat each one individually as you add them. Beat on high for about 3 minutes until they are pale yellow.
Slowly add the olive oil, melted butter, lemon juice, and zest. Beat for 1 minute.
In a separate bowl, sift together the dry ingredients: flour, baking powder, and salt.
Combine the dry ingredients with the egg and honey mixture in the electric mixing bowl. Slowly beat ingredients together until they are well combined. Scrape the sides of the bowl with a rubber cake spatula to ensure that everything is evenly mixed.
Add the batter to the greased cake pan. Sprinkle the almonds on top of the cake and reserve a small handful to dust on top after baking. Place the orange slices in a circular fashion around the cake (or however you see fit!) Bake the cake for 40--45 minutes. To test if it’s done, insert a toothpick or knife; if it comes out clean it’s done. Slide a knife around edges and carefully remove the cake from the pan by using a plate: Set on the plate on top and flip the cake pan over so the cake slides out. Put it on a cooling rack or cutting board to cool completely.
