Skip to main content

Honey Ginger Citrus Cake

This was another creation stemming from the wonderful Flavor Bible. I can't even tell you how much I love this book.  I had some key limes, so I looked up limes to see what tastes good with them.  This is the recipe I came up with afterwards.  I also had a lovely orange blossom honey that I'd gotten from the Alemany Farmers' Market, so I wanted to use that too.

Stacey's Honey Ginger Citrus Cake Ingredients:
1.5c unbleached white flour, organic
1/2c whole wheat flour, organic
3/4c sugar, organic
1 tsp salt
1 tsp baking powder
1 tsp baking soda

1c almond milk
2 eggs, organic
1/4c blood orange infused olive oil (from Sigona's)
1/4c nonfat plain yogurt, organic
1/4c key lime juice
1 tbs grated fresh ginger

2 tbs orange blossom honey (finishing touch)

First, I preheated the oven to 350F and got out 2 glass loaf pans. I put all the dry ingredients into a bowl and mixed.  I heated the almond milk in the microwave for 1-2 minutes until it was about 115F. I think it helps cakes if they're not so cold entering the oven.  I put the oil and the eggs together and whisked gently with a fork, then added the yogurt to it.  Then, I put the ginger into the lime juice.  Then, I put all the liquids (minus the honey) into the dry ingredients and mixed with a silicone spatula.  I poured even amounts into the 2 glass loaf pans and then put them into the oven.


I cooked them for about 35 minutes, rotating the pans 180 degrees about halfway through.  After taking them out of the oven, I let them cool for about 10 minutes before I poured a tablespoon of honey over each one, spreading the honey out into a thin layer.  This is easier to do when the cake is hot because the honey gets thinner and runs more easily along the surface.


Everyone at work seemed to love this cake, one person telling me it wasn't like anything he's ever tasted before.  I loved the smell of this cake - it was so fragrant: floral and citrusy. Go Flavor Bible, go! :)

Comments

Popular posts from this blog

Throwing some shade

Ombre Flowers So I wanted to try that new ombre cake frosting trend.  I used whip cream here on an eggless chocolate cake I made for a potluck at work (for those egg-free individuals on my team).  Everyone was sufficiently impressed.  I was a little disappointed at the messiness of the blue/purple end, and I kinda ran out of cream, but it tasted good. Anyway... Eggless Chocolate Cake 2 c sugar 1 3/4 c flour 3/4 c unsweetened cocoa powder 1.5 tsp baking powder 1.5 tsp baking soda 1/2 c sunflower oil, organic 1 c whole milk, organic 1 c boiling water 1 tsp salt 3 tbs flax seeds Roses 2 c heavy cream 1/4c sour cream 1 tsp vanilla ½ c powdered sugar food coloring (if desired) Pre-heat oven to 350F. Soak flax seeds in milk for an hour or overnight (or use flax meal). Blend (I used a stick blender).  Mix dry ingredients. Mix in wet ingredients, with boiling water being last. Pour into cake pan (9x13).  Bake for 30 min, rotating once.    Let cake

White Chocolate Love Bars

More hearts for my Valentine's Day assortment... Stacey's White Chocolate Love Bars Ingredients : 16 oz Chocolates El Rey White Chocolate Discos 64% Guittard Dark Chocolate couverture 1 oz bar mold I'm using a 16 cavity bar mold that has one ounce bars.  I think I got mine from Tomric.com ( candy bar mold ). First I tempered some dark chocolate for the decorations. I use the seeding method and a microwave to temper my chocolate.  I put my couverture in a pyrex bowl and microwave at 30 second intervals, stirring with my favorite rubber spatula (the 1 piece ones are the best), until it's about 100F, using my trusty  temperature gun .  Then I add my seeding chocolate and stir until it reaches 90F, removing the seed chocolate afterward. The other thing about tempering chocolate is that you can't really make only one or two ounces - you need to do at least 4-5 ounces or it won't come out right.  So, I made these while I was making something else.  But, yo

Vanilla Marshmallows

Marshmallows have a special place in my heart because my boyfriend and I made these together on our third date.  He's a chemist and I remember commenting on how precise he was with measuring everything.  Nothing sexier than a guy who can cook... and who wants to help make candy. :) Unfortunately, he's on a business trip this week, so I made a half batch by myself from my favorite book, Chocolates & Confections .   And in doing a search I see they have an At Home version !!! Wow.  If only they had this when I started trying to make candy in 2008.  Oh well, the harder path only makes you stronger... right? Anywho... Stacey's Half Batch Vanilla Marshmallow Ingredients : 0.8 oz gelatin (powdered) 4 oz water (for hydration) 12 oz sugar, organic 6 oz glucose syrup 2 oz local honey 2 oz invert sugar 3 oz water 2 tsp vanilla bean paste Parchment paper 9"x9" cake pan Canola oil, organic 1:1 ratio powdered sugar to cornstarch I've found tha