Honey and orange cake
Autumn-Fall/Winter

Honey and orange cakes

These honey and orange cakes are just divine. Full of flavour and very nourishing, they are perfect in winter when I prepare them with homemade marmalade, made with Sicilian oranges. Spices enhance the flavour of jam and add an aroma that is the hallmark of these moist small cakes, perfect at every time of the day.

My honey and orange cakes are gluten free. Brown rice flour is one the best and healthy gluten free flours but you can replace or alternate it with buckwheat or cornflour/ cornstarch.

 

Honey and orange cakes: Ingredients

Makes 8–10

150 ml (5 fl oz) water

100 g (3½ oz) raw honey

100 g (3½ oz) raw coconut sugar

1 tsp ground cinnamon

1 tsp ground nutmeg

1 large free range egg, beaten

300 g (11 oz) brown rice flour, sifted

1 tsp organic baking powder

3 tbsp mild extra virgin olive oil (or 6 tbsp organic cold-pressed high oleic sunflower oil)

150 g (5 oz) orange marmalade

 

Honey and orange cakes: Method

  1. Preheat the oven to 180°C (350°F/Gas 4).
  2. Heat the water, honey and sugar in a saucepan over medium heat. Bring to the boil and cook until you get a syrup. Remove from the heat, add the spices and allow to cool.
  3. Pour the syrup into a bowl. Add the beaten egg, flour, baking powder, oil and stir to combine.
  4. Pour the batter into a muffin mold and leave to cool. Pour a tablespoon of orange marmalade (or sugar-free jam) over each muffin hole.
  5. Bake for 15 minutes, or until lightly golden. Leave in the pan for a few minutes, then transfer to a wire rack to cool.

 

Honey and orange cakes

Look at other honey recipes!

Almond cookies with honey

Raspberry honey loaf cake

Sesame coriander honey cookies

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