When it comes to baking desserts, I rarely make ordinary cake. However, in this month’s issue of Food and Wine, I found a recipe that sounds fabulous and I just can’t wait to give it a try.
Honey Cake with Citrus Frosting
1-3/4 cups all purpose flour
1-3/4 teaspoon of ground cinnamon
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of kosher salt
1/4 teaspoon of ground cloves
1/4 teaspoon of allspice
1/2 teaspoon of ground ginger
1/2 cup of vegetable oil
1/2 cup of honey
2 large eggs, room temperature
1/2 cup of granulated sugar
1/2 cup of packed brown sugar
1/2 cup (plus 2 Tablespoons) of hot brewed coffee
2 Tablespoons of orange juice
1/2 teaspoon of vanilla paste
1 cup of granulated sugar
1/4 cup (plus 1 Tablespoon) of all purpose flour
1 cup of whole milk
2 sticks of butter, softened
1 teaspoon of finely grated orange zest
1 teaspoon of vanilla
1/4 teaspoon of kosher salt
Candied orange slices (for the granish)
1. Preheat the oven to 350 degrees. Grease an 8-inch springform pan and line the bottom with parchment paper. Wrap the outside of the pan with foil and set on a rimmed baking sheet.
2. In a bowl, whisk the flour, cinnamon, baking powder, baking soda, salt, cloves, allspice, and ginger. In another bowl, whisk the oil and the honey. In a stand mixer fitted with the whisk, beat the eggs with both sugars at medium-high speed until thick and nearly doubled in volume (about 4 minutes). Slowly beat in the oil-honey mixture until just combined (about 1 minute). The batter may not look right, but it will emulsify while baking. In a measuring cup, combine the coffee, orange juice, and vanilla paste. At low speed, beat the dry ingredients and the coffee mixture into the batter in three alternating additions until just combined.
3. Scrape the batter into the prepared pan. Bake for about 55 minutes or until a toothpick inserted in the center comes out clean. Transfer the cake to a rack and let cool for 1 hour. Run a knife around the edge of the cake and remove the springform pan (including the bottom). Allow the cake to cool completely before transferring to a large plate.
4. For the frosting, in a small saucepan, whisk 1/2 cup of the granulated sugar with the flour then whisk in the milk. Bring this combination to a boil over moderately low heat, whisking constantly (abut 10 minutes). Scrape into a heatproof bowl and press a sheet of plastic wrap directly onto the surface. Allow to cool about 1 hour.
5. In a stand mixer fitted with the paddle, beat the butter with the remaining 1/2 cup of granulated sugar and the orange zest on medium speed until fluffy and smooth (about 5 minutes). Beat in the cooled flour mixture, 1 Tablespoon at a time, beating well after each addition. Beat in the vanilla and salt and continue beating until smooth (about 2 minutes).
6. Spread a thin layer of frosting over the entire cake and refrigerate until set (about 15 minutes). Spread the remaining frosting over the top and sides of the cake. Refrigerate until the frosting is just firm (about 30 minutes). Top with candied orange slices prior to serving.
Candied Orange Slices
Source: Food and Wine Magazine, March 2017, p. 33.