Rich, honey flavor permeates this eye-catching one-layer cake thanks to a glaze that is applied while the cake is still hot. Candied mandarin orange slices add visual interest and reinforce the taste the zest imparts to the cake’s batter.
Honey-Glazed Mandarin Cake
Serves: 1 (8-inch) cake (10 to 12 servings)
Ingredients
- 1 cup all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoons baking soda
- 1 tablespoon fresh mandarin orange zest
- 1 3⁄4 cups granulated sugar, divided
- 2 large eggs, room temperature
- 1⁄2 teaspoon fine sea salt
- 1⁄4 cup honey*
- 1 1⁄2 tablespoons unsalted butter, melted
- 1⁄2 teaspoon apple cider vinegar
- 3⁄4 cup whole milk
- Honey Glaze (recipe follows)
- 1⁄4 cup water
- 3 mandarin oranges**, unpeeled and sliced 1⁄4-inch thick
Instructions
- Preheat oven to 375°. Spray an 8-inch round cake pan with cooking spray. Line bottom with parchment paper, and spray again.
- In a medium bowl, whisk together flour, baking powder, baking soda, and zest.
- In a large bowl, beat together 1 cup sugar, eggs, and salt with a mixer at medium speed until creamy, 1 to 2 minutes. Beat in honey at low speed. Beat in butter and vinegar at low speed until incorporated. Add flour mixture to butter mixture in thirds alternately with milk, beginning and ending with flour mixture, beating at medium-low speed just until combined after each addition, scrap- ing down sides of bowl as needed. Transfer batter to prepared cake pan, and smooth top. Tap pan gently on countertop to reduce air bubbles.
- Bake until edges are browned and a wooden pick inserted in center comes out clean, 28 to 30 minutes. (Top of cake will be deep bronze color.) Run a knife around edge of cake in pan to make sure cake is not stuck to sides. Cover pan with a plate and carefully turn cake out. Remove parchment paper from bottom of cake. Place serving dish on top of cake and invert so that the top of cake is up and the bottom side of cake is down.
- Using blunt end of a skewer, generously poke holes all over surface of cake, pushing skewer down deeply into cake. Slowly pour warm Honey Glaze over cake, allowing time for glaze to soak in. Pour a second coat of glaze on top of cake. Using a pastry brush, spread sides of cake with glaze. Place cake plate on top of a wire rack and let cake cool.
- In a medium saucepan, stir together 1⁄4 cup water and remaining 3⁄4 cup sugar. Add mandarin orange slices, and bring to a boil. Let boil for 5 minutes. Using a slotted spatula, remove orange slices from syrup to a wire rack, and let drain until cool enough to handle. Reserve syrup to brush slices, if desired.
- Arrange candied orange slices around outer edge of cake in an overlapping fashion. Use the peel of a candied orange slice as a center garnish, if desired.
- Serve immediately, or store leftover cake in a covered container in the refrigerator. Warm cake gently before serving, as this cake is best served warm.
Notes
*For rich honey flavor, we used raw Grade A honey or any strongly flavored honey. We do not recommend using orange blossom honey, though, as its flavor is too mild.
**If mandarin oranges are not available, tangerines or other similar citrus can be used instead. Remove any seeds after slicing.
**If mandarin oranges are not available, tangerines or other similar citrus can be used instead. Remove any seeds after slicing.
Honey Glaze
Serves: 1 cup
Ingredients
- 1⁄3 cup heavy whipped cream
- 1⁄3 cup granulated sugar
- 1⁄4 cup unsalted butter
- 2 tablespoons honey*
Instructions
- In a small saucepan over medium-low heat, stir together cream, sugar, butter, and honey. Cook, stirring constantly, just until mixture is warm and sugar dissolves. Use immediately.
Notes
*See note on cake recipe.
