Cakes · Original adaptation
Orange Blossom Honey Cakes Recipe
Small olive-oil cakes sweetened only with honey and finished with orange zest, pistachios, and a light honey glaze.
Inspired by Spring Baking Championship, Season 1, Episode 2
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Bake it at home
Orange Blossom Honey Cakes
- Prep
- 20 min
- Bake
- 18 min
- Total
- 38 min
- Makes
- 12 small cakes
Ingredients
- 180 g all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 2 large eggs, at room temperature
- 170 g orange blossom honey, divided
- 120 ml whole milk
- 80 ml mild olive oil
- Finely grated zest of 1 orange
- 1 teaspoon vanilla extract
- 35 g shelled pistachios, finely chopped
Method
Heat the oven to 175 C, or 160 C fan. Grease a 12-hole muffin pan and line the bases with small rounds of baking paper.
Whisk the flour, baking powder, and salt in a medium bowl.
In a second bowl, whisk the eggs with 140 g honey until slightly thickened. Whisk in the milk, olive oil, orange zest, and vanilla.
Fold the dry ingredients into the wet mixture just until smooth. Divide the batter evenly among the prepared holes.
Bake for 16 to 19 minutes, until the cakes spring back and a tester comes out clean. Cool in the pan for five minutes, then turn onto a rack.
Warm the remaining 30 g honey until fluid. Brush it over the warm cakes and scatter with chopped pistachios. Cool before serving.
Before you start
- This is an original Baking Show Guide home adaptation inspired by the episode brief, not a contestant recipe or an official Food Network recipe.
- The cakes use honey as their only sweetener, matching the central restriction of the preliminary heat.
- Use a mild olive oil so the orange blossom honey remains the dominant flavor.
From the episode
Sweet and Tart
This adaptation starts from the episode's honey and citrus brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
