Orange Honey Cake

Here is a recipe for Orange Honey Cake provided by Alisa Israel Goldberg.

1 3/4 cup unbleached all- purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/8 teaspoon salt (optional)
2 large eggs
3/4 cup sugar
1/2 cup honey
3 tablespoons vegetable oil
½ cup espresso or other strong brewed coffee
1/3 cup thawed frozen orange juice concentrate
Preheat oven to 300 degrees. Grease a large loaf pan — Alisa Goldberg uses a 12-inch-by-31/2-inch pan — and line its bottom with parchment.
In a medium bowl, mix the flour, baking powder, baking soda, cinnamon, allspice and salt, then set aside. In a large bowl, using a sturdy whisk, beat together until blended the eggs, sugar, honey and vegetable oil. Mix in the espresso and orange juice concentrate. Add flour mixture and mix until batter is smooth.
Pour batter into prepared pan and bake for 60-70 minutes, or until a toothpick inserted in the middle comes out clean and the top of the cake springs back when touched. Remove cake from oven and cool in pan on a rack for 10 minutes. Invert on rack, remove parchment and cool completely.
Wrap cake in foil and store at room temperature for up to 5 days, or freeze for longer storage. If frozen, defrost, wrapped, at room temperature before serving.

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