You guys know I love a good cake, and this honey citrus cake is no exception. The cake flavored with orange extract and zest and the frosting is a simple buttercream with more orange flavor and sweetened with honey.
Cake is my weakness. I would eat it for every meal if I could.So when California Dairy and Tieks partnered up and asked me to join them with creating a post around my favorite Tieks, it was easy. Orange all the way.
Orange is my favorite color and one of my favorite flavors. This cake is inspired by the simplicity of Tieks design. In keeping with the simple and elegant design of their product, I wanted a cake with the same aesethetics.
I love how this turned out. The orange slices dress up this simple white cake with bit of elegance, while keeping it easy to pull off in design. I used dried oranges slices, and rehydrated them to make them pliable, You can of course make your own oranges slices, but I decided to use these from here. As for the rest of the cake, layers are a dense almost pound cake like in texture and buttery like poundcake—again I was going for simple and clean—so the cake and frosting is not fussy in anyway.
Nope, just a few twists and turns of a few orange slices and you’ll have yourself a gorgeous cake in no time.
Honey Citrus Cake
Yield: Serves 8-10
- 1 ½ cups butter, melted and cooled to room temperature
- 8 oz. 4 percent cottage cheese, pureed
- 3 cups sugar
- 4 tablespoon orange zest
- 1 tablespoon vanilla
- ½ teaspoon orange extract
- 1 teaspoon salt
- 6 eggs
- 3 cups all purpose flour
Preparation-Heat oven to 350 degrees F | Lightly coat pan with bake spray and flour.
- Place butter in a saucepan over low heat to melt; set aside. Place cottage cheese in a food processor or blender and pulse until pureed and no lumps remain; set aside.
- Fit stand mixer with a paddle attachment and add melted butter, cottage cheese, sugar and zest into stand mixer bowl. Mix on medium-low for 1 minutes or until well combined. Add in vanilla, orange extract and salt and mix until well combined. While mixer is running, add eggs in one at time and mix well after each addition. Turn mixer down to low and keep mixer running while gradually adding in flour.
- Pour batter into prepared pan and bake at 350 degrees F until golden and a toothpick inserted comes out almost clean, approximately 60-70 minutes. Allow cake to cool in pan for 10 minutes. Turn out cake onto a cooling rack with topside down. Cool completely before cutting.
- 5 large egg whites
- 1 cup sugar
- 4 sticks unsalted butter, sliced and softened
- 3/4 cup honey
- ½ teaspoon orange extract
- 1/4 teaspoon salt
- Combine egg whites and sugar in a stand mixer bowl and place it over (not on) simmering water. Heat mixture to 160 degrees F while whisking constantly.
- Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.
- Add butter in one piece at a time, mixing to incorporate after each addition..
- Add in honey, extract and salt, then mix to combine.
To finish the cake as seen, you can dehydrate your own citrus slices or make things easy on yourself and purchase them from here. I used one package and rehydrate them to make the slices pliable. Once rehydrated I gave each slice a brushing of honey and water combination of 2 to 1 parts.