Orange and Honey Cake

This gluten-free cake pairs orange and honey for a tasty treat inspired by the Elizabethans' love of honey.

Cakes and bakes
Orange and Honey Cake
  • Preparation time 40 minutes (Plus time to chill)  (prep. time)
  • Cooking time 35 - 40 minutes (cooking time)
  • Serves 8


  • 255g Honey
  • 3 Oranges
  • 170g Butter at room temperature
  • 200g Caster sugar
  • 2 Eggs
  • 190g Gluten free self-raising flour
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • 1/4 tsp Xantham gum
  • 80ml Milk


  1. Grease and line a 9 inch spring form tin.
  2. Zest two of the oranges and set aside.
  3. Juice the two oranges you have just zested and mix with the honey in a pan.
  4. Heat without mixing until the mixture becomes foamy and thickened, tilting the pan to make sure everything is well combined.  Cook for 2 - 4 minutes.
  5. Pour half of this mixture into the spring form tin and chill in the freezer for 1 - 2 hours or until just tacky.
  6. Take the third orange and slice into rounds 2cm thick. Slice these rounds into quarters.
  7. Place the orange slices in the syrup filled tin covering as much of the base as possible. Return to the freezer.
  8. Cream the butter and sugar together until light and fluffy.
  9. Add the orange zest and cream again.
  10. Beat in the eggs one at a time, adding a tsp of flour with each to prevent curdling.
  11. Beat in half the flour.
  12. Add the milk and beat again.
  13. Beat in the other half of the flour.
  14. Carefully scrape the mixture over the orange slices in the pan and level the mixture being careful not to disturb the syrup and orange layer underneath.
  15. Place this onto a baking tray and bake for 35 - 40 minutes at 180c or until skewer inserted comes out clean.
  16. Leaving the hot cake in its tin prick the base all over and drizzle the remaining honey and orange syrup over the base of the cake.
  17. Leave to cool in the tin before removing.