Winter Citrus Cake
Directions
- 1Use a sharp knife to carefully cut the oranges into very thin rounds.
- 2In a small saucepan, heat the butter, sugar, and honey until melted together. Pour the mixture into the prepared cake pan and arrange the citrus in a circular pattern, overlapping the rounds slightly.
- 3In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
- 4In a separate large bowl, cream the sugar, brown sugar and butter. If you don’t have a mixer, use a wooden spoon to mash the sugars with the butter. When it is well combined, switch to a fork and whisk vigorously until light and fluffy.
- 5Whisk in the eggs one at a time. Stir in the vanilla extract, lemon zest and lemon juice.
- 6Mix ⅓ of the dry ingredients into the wet ingredients, alternating with milk until all the ingredients are combined.
- 7Pour the batter over the citrus layer and bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
- 8Remove from the oven and allow to cool for 10 minutes before inverting onto a serving plate while still warm.
- 9Cool completely before cutting.
Ingredients
- 1 navel orange
- 1 cara cara orange
- 1 blood orange
- 4 tablespoons butter
- 0.5 cup granulated sugar
- 3 teaspoons honey packets
- 1.5 cups all purpose flour
- 0.33 cup yellow cornmeal
- 2 teaspoons baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup butter
- 0.5 cup granulated sugar
- 0.25 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 lemons
- 0.75 cup milk
Equipment
knifesaucepancake panwhiskwooden spoonforkspatula