Orange Pound Cake with Honeycomb & Orange Curd
[exclusive recipe]
Recipe
Orange pound cake
Ingredients:
200g whole eggs
225g castor sugar
25g honey
85g olive oil
130g pure cream
240g plain flour
8g baking powder
zest of 2 oranges
45g orange juice
75g candied citrus, roughly chopped
Method:
Preheat oven to 160°C. Grease an 8” round baking tin with butter and line with parchment paper. Line the sides of the tin with paper higher than the tin. Keep aside.
In the bowl of a stand mixer, fitted with a whisk attachment, whisk together the eggs, sugar, honey and a pinch of salt until pale and fluffy and the mixture has reached ribbon stage ~ 10-15 mins.
Meanwhile, warm the cream slightly. Add the olive oil and mix. Keep aside.
Sift the flour and baking powder. Add the orange zest and keep aside.
Once the egg mixture has reached ribbon stage and quadrupled in volume, reduce the mixer speed to low and stream in the cream and oil mix.
With the mixer running on low, add the sifted dry ingredients + orange zest and mix until just combined.
Lastly, add in the orange juice and chopped candied citrus and mix until just combined.
Pour the batter into the prepared baking tin and bake for 40-45 mins or until a skewer inserted comes out clean.
Let cool completely.
Honeycomb
(recipe adapted from Lauren Eldrige)
Ingredients:
140g castor sugar
50g liquid glucose
22g honey
6g baking soda
Method:
Line a deep baking tin with parchment paper.
In a medium pot, add the sugar, glucose, honey and 25g water. Place over medium heat.
Stir the pot every now and then to dissolve the sugar and bring to a boil.
Cook the mixture until it reaches 160°C and then remove from heat.
Carefully, add the baking soda and whisk quickly to combine. (the mixture will froth and bubble)
Pour the honeycomb into the prepared baking tin and set aside to cool completely for 30 mins.
Use a knife to cut into pieces when ready to use. The honeycomb can be stored in the freezer in a ziplock bag for upto 3 months.
Orange curd
Ingredients:
80g egg yolks
80g castor sugar
45g orange juice
45g lemon juice
zest of 1 orange
70g unsalted butter
pinch of salt
Method:
Whisk all the ingredients for the curd in a medium mixing bowl. Place the bowl over a double boiler on medium heat and cook until thickened, whisking every now and then ~ 5-10 mins.
Once thickened, strain the curd using a sieve.
Place a layer of cling wrap on the surface of the curd and allow to set in the refrigerator.
Creme fraiche chantilly
Ingredients:
150g heavy cream
150g creme fraiche (or sub mascarpone)
20g castor sugar
1 tsp vanilla extract
Method:
In the bowl a stand mixer, fitted with a whisk attachment, add the cream, creme fraiche, sugar and vanilla. Whip to medium-stiff peaks. Refrigerate until use.
Assembly:
Pipe the chantilly on top of the cooled cake.
Pipe the orange curd in between the chantilly.
Decorate with chunks of honeycomb and freshly segmented oranges.
Cut into slices and serve. Bon appetite!
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A Canelé is a very traditional small French pastry that is characterized by a soft, custardy centre with a deeply caramelised shell. The result is a pastry that is almost pudding like, with a melt in your mouth centre and a crunchy, very slightly chewy caramelised crust.
In a nutshell- dangerously good and wayyy too easy to eat a whole batch in a sitting. Proceed with caution. You’ve been warned.