This Honey Citrus Cake is my response to all the St. Patrick’s Day recipes floating round right now.
It may not be green, or boozy, but it is perfect with afternoon tea.
I cannot believe I didn’t manage to get a post out last week, especially when this one was ready and waiting.
But, I hope you guys will forgive me for a being a litttleee bit distracted, because I kind of got engaged!
It was perfect and unexpected.
J and I were out taking pictures on the weekend and he suggested taking a photo together since we had the tripod.
I said was like Yeah, sure, and thought nothing of it other than, “Isn’t that nice.” Then he waved me away while he framed the shot. Well, we had taken one picture together and he starts acting kind of weird like something is wrong, and I’m like What! What’s going on?
And then…he proposed! I haven’t stopped smiling since.
I might have gone of a Pinterest binge afterwards, but you guys won’t judge right?
Anyway, back to the topic at hand! Cake.
This recipe makes a generous coffee cake and it is dense and perfectly sweet.
It has a texture similar to pound cake, with added chopped orange, zest, and it is topped with honey that soaks in and adds a floral flavour. It is totally flexible and you can use whatever kind of fruit you like though!
To simplify…it’s delicious.
Enjoy it with an afternoon cup of tea (or coffee), it will make your day.
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 3/4 cup unsalted butter, or margarine, softened
- 2 teaspoons vanilla extract
- 1 cup chopped citrus (blood orange, oranges, grapefruit sections)
- 1 teaspoon citrus zest
- 1 1/4 cup white sugar
- 3 eggs
- 185 ml milk
- Honey for pouring over, about 4 tablespoons
- Optional: Serve with yogurt, creme fraiche, or some whipped cream
- Preheat oven to 350 degrees F and grease, or line, a square 8×8 cake pan.
- In a large bowl whisk together flour, baking powder and sugar.
- In a medium bowl combine the wet ingredients and whisk.
- Add wet to dry, and then fold the fruit and zest into the batter.
- Bake for 40-45 mins, and let sit in the pan for 5 minutes before turning out onto a cooling rack.
- Let sit until cool and then poke holes in the top of the cake with a toothpick. Place honey on top and smooth it around to coat the entire thing.