Blood Orange Drizzle Cake with Honey

Raw honey is a versatile sweetener, a great alternative to cane sugar when it comes to baking. Honey is considered a “better” sugar as it contains trace amounts of protein, vitamins, minerals, and enzymes while sugar contains “empty calories” with no additional nutritional value. As honey is sweeter than sugar and it is liquid, you’ll need to use less honey in recipes.

We made this delicious Blood Orange Drizzle Cake using Raw Artisan Honey Linden Honey .

It is light, tasty and easy and takes only an hour to prepare. Great for breakfast, afternoon tea or as a delicious dessert after lunch or dinner.

Ingredients:

• 225g self-raising flour

• 1tsp baking powder

• 225g unsalted butter (room temperature)

• 150g Raw Artisan Honey Linden Honey

• 4 large eggs

• zest of 2 blood oranges

• pinch of salt

For the decoration:

• 1 blood orange sliced and dried

• 300ml blood orange juice

• 1tbsp caster sugar

• 3 sheets leaf gelatine (or vegetarian alternatives)

Preparation:

Preheat the oven to 180°C, fan 160°C, gas 4. Grease and base-line a deep 20cm round cake tin.

Sift the flour into a large mixing bowl and add the baking powder, honey, butter, eggs, zest and a pinch of salt. Whisk together using an electric hand mixer or a whisk. Spoon the mixture into the cake tin and bake for 45 minutes. If a skewer or toothpick comes out clean when pierced, the cake is ready.

While the cake cools down, gently heat the orange juice with the sugar in a pan until the sugar dissolves (but do not boil, as the gelatine will be less effective).

Soak all the gelatine leaves in a bowlful of cold water for about 5 minutes, or until they are soft and pliable. Remove from the soaking water and squeeze out any excess water with your hands. Stir in the warm blood orange juice.

Place the dried orange slices onto the cake. Pour the blood orange juice through a sieve carefully onto the cake and place the cake into the fridge.

In an hour, your delicious cake is ready to eat! Enjoy!