Salted Honey and Orange Blossom Naked Cake
Try this Salted Honey and Orange Blossom Naked Cake recipe
Try this Salted Honey and Orange Blossom Naked Cake recipe
- for the cake:
- for the icing:
- • 1 tsp. baking soda (sodium bicarbonate)
- • 115g honey
- • 200g unsalted butter at room temp.
- • 200g caster sugar
- • 3 eggs at room temp.
- • 1 tsp. vanilla extract
- • 315g plain flour
- • 1/2 tsp. baking powder
- • 1/2 tsp. salt
- • 185ml whole milk
- • 60g honey
- • 1/2 tsp. baking soda (sodium bicarbonate)
- • 170g unsalted butter at room temp.
- • 100g icing sugar
- • 1/4 tsp. fine salt (i used pink himalayan salt)
- • 1/2-3/4 tsp. orange blossom water
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -10 (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 180 C (350F)
- Butter three 18cm (7 inch) round cake pans and line the base and sides with baking paper. Set aside.
- Make the cakes: Place the honey in a medium saucepan over medium heat, and cook until it just begins to boil. Turn off the heat and add the 1 tsp. of baking soda, and whisk well to make sure there aren’t any lumps. The honey will bubble and froth. If it looks like it will overflow, gently bang the saucepan against the stove or counter to release air bubbles. Set aside to cool.
- In an electric mixer, beat butter and sugar for 5 minutes on high until light and creamy. Add eggs one at a time, beating well between each addition on medium until incorporated. Scrape down the sides of the bowl. Add vanilla and beat until combined.
- Add the cooled honey syrup and beat until combined.
- In a separate bowl, sift together flour, baking powder, and salt. Add half the flour mixture to the butter mixture and beat on low until combined, followed by half the milk. Repeat with the remaining flour and milk. Scrape down the sides of the bowl, then beat on high for one minute.
- Divide batter between the three prepared pans and spread evenly. Bake for 18-20 minutes, until golden brown and a skewer inserted in the center comes out clean. Don't open the oven door before 16 minutes.
- Remove cakes from oven and let cool slightly for 10 minutes before removing from pans and placing on a wire rack to cool completely.
- While cakes cool, make the icing: Place honey in a small saucepan and heat on medium until it just begins to boil, then turn off the heat, add baking soda, and whisk well. Set aside to cool completely.
- In an electric mixer, beat butter for 3-5 minutes until softened and light. Drizzle in cooled honey syrup and beat until well mixed.
- Sift icing sugar, then add to the butter mixture a tablespoon at a time while beating on low. Scrape down the sides of the bowl, add salt and orange blossom water, then beat on high for 3-5 minutes until fluffy and smooth.
- Assemble the cake: Once cakes are completely cooled, use a cake leveller or serrated knife to remove domed tops.
- Place a dab of icing on a dish, then place the first cake, bottom side down. Dollop 3 tbsp. of icing onto the center and spread evenly.
- Repeat with the second cake. Place the third cake, bottom side up, and dollop 3 tbsp. icing on top. Spread thinly, leaving parts of the cake visible.
- Ice the sides by dabbing on small amounts of icing and spreading as you rotate the cake stand. Remove excess icing as needed.
- Refrigerate for 10-15 minutes to firm up.
- Decorate with flowers and serve. Cake keeps well, covered, in the fridge for up to 3 days.
My Salted Honey and Orange Blossom Naked Cake Adventure
Baking has always been my happy place, a sanctuary where I can escape the everyday hustle and create something beautiful and delicious. This Salted Honey and Orange Blossom Naked Cake recipe, though, took my baking to a whole new level. I stumbled upon it while browsing a culinary blog (I can’t recall the exact name, sadly!), and the pictures alone were enough to convince me – I had to make this. The idea of a naked cake, with its rustic charm and subtle elegance, appealed to my love for both simplicity and sophistication. I envisioned it as the perfect centerpiece for a summer afternoon gathering, a gathering that I, in fact, didn't even have planned.
The recipe itself seemed straightforward enough, but oh, the journey! First, the honey. I’ve used honey in baking before, but this recipe called for a particular kind of magic with it – a bubbling, frothy transformation that made me feel like a mad scientist in the kitchen! The initial steps were a testament to patience, carefully watching the honey reach that perfect point of bubbling without burning, followed by that thrilling addition of the baking soda. The transformation was spectacular! The subsequent steps involved the joyous rhythm of creaming butter and sugar, a process I never tire of. The rich, golden hue of the cake batter itself was deeply satisfying, hinting at the deliciousness to come.
Then came the baking. 18 to 20 minutes of oven-time anticipation, those minutes felt like an eternity. The deep golden-brown color of the baked cakes, the beautiful rise, and that clean skewer test were the rewards. There's a unique satisfaction in that. The making of the icing involved another dose of honey magic and the subtle elegance of orange blossom water. The frosting, light and airy, was a creamy dream. Assembling the naked cake was a simple act of layering and spreading, a careful dance with the spatula and a delicate touch. The final result? A cake that was not only beautiful, but tasted as divine as it looked. The perfect blend of sweet honey, a subtle salty kick, and the delicate floral notes of orange blossom created a flavor profile that was as sophisticated as it was comforting. My family loved it, and if I am to be brutally honest, so did I. In fact, it was gone within a day!
Beyond the Recipe: A Reflection
Making this cake wasn’t just about following instructions; it was about the process, the sensory experience, and the joy of creation. The aroma of baking honey filled my kitchen, creating a warm and inviting atmosphere. The soft texture of the cake, the smooth creaminess of the icing, and the delicate sweetness of the orange blossom water danced on my taste buds. It was a mindful experience, a moment of peace and tranquility in my otherwise busy day. And it was a lesson in itself – sometimes the most satisfying moments in life are the ones that are simple and yet profound. The perfect cake, in this case, was more than a dessert; it was a reminder to savor the small joys and find beauty in the everyday tasks.
This experience reminded me why I love baking so much. It's not just about the end product, though that is undeniably a wonderful part of it. It's about the journey, the creativity, and the satisfaction of transforming simple ingredients into something truly special. It’s about the memories created, the people shared with, and the moments of joy that are baked right into every delicious bite. This recipe isn't just a recipe; it's a gateway to countless memories, countless moments of happiness, and a testament to the power of simple things done with love.
