Manuka & Orange Cake
This zesty orange cake is matched perfectly with the deliciously rich, herbaceous flavour of our active Australian Manuka.
1 cup almond meal
2 tsp baking powder
1 tsp bicarb soda
1 tsp cinnamon
1 tsp cardamom
1 cup olive oil
3/4 cup Capilano Active Manuka Honey
1 cup orange marmalade
Icing sugar to dust
1/2 cup toasted sliced almonds
HONEY BUTTER GLAZE
1/4 cup Capilano Active Manuka Honey
2 tbsp orange blossom water (or ½ tsp orange zest)
3 tbsp unsalted butter
1 1/2 tbsp caster sugar
Preheat oven to 170°C. Grease and flour a metal bundt or cake tin (do not use baking spray as the cake will stick).
In a bowl whisk together flour, almond meal, baking powder, baking soda and spices.
In a separate bowl whisk together the eggs, Capilano Active Manuka Honey and orange marmalade until well combined and lightly aerated, then whisk in the olive oil.
Fold the dry mixture into the wet mixture until just combined, then transfer to the bundt tin. Bake for 1 hour or until a skewer inserted comes out dry.
Remove from oven and allow to cool for 15 minutes before inverting cake onto a cooling rack to cool completely.
To make the honey butter glaze, combine Capilano Active Manuka Honey, orange blossom water, butter and sugar in a saucepan over medium high heat until boiling. Reduce heat to simmer and cook, stirring constantly, until mixture has thickened (about 2 mins).
Serve cake with the honey butter glaze and toasted almonds.