• 390 grams (13.75 ounces) flour
  • 155 grams (5.45 ounces) sugar
  • 110 grams (3.90 ounces) butter
  • 90 grams (3.15 ounces) eggs
  • 63 grams (2.20 ounces) honey
  • 9 grams (0.30 ounces) baking soda
  • 2.5 grams (0.10 ounces) lemon acid


  • 360 grams (12.70 ounces) cream cheese
  • 50 grams (1.75 ounces) powdered sugar
  • 300 grams (10.60 ounces) orange curd
  • 150 grams (5.30 ounces) sour cream (25-30% fat content)
  • 1 banana (approximately 120 grams / 4.2 ounces)

Orange Curd

  • 180 grams (6.35 ounces) freshly squeezed orange juice
  • 180 grams (6.35 ounces) sugar
  • Zest of 1 orange
  • 240 grams (8.45 ounces) eggs
  • 120 grams (4.25 ounces) butter


  • Heavy-bottomed saucepan

    Essential for caramelizing sugar evenly without burning. Maintain a medium heat and monitor closely.

  • Heatproof bowl

    Perfect for mixing and heating ingredients over a water bath. Ensure it fits snugly over your pot for consistent results.

  • Rolling pin

    Use this to roll your dough into thin, even circles. Flour your parchment paper to prevent sticking.

  • Parchment paper

    Lining your baking sheets with this will make dough handling and baking more convenient and prevent sticking.

  • Baking sheets

    Ensure you have enough space in your oven to bake multiple layers simultaneously.

  • Fork

    Prick the dough to prevent puffing and ensure even baking.

  • Blender

    For achieving a smooth, creamy texture in your orange curd. A handheld blender works well too.


Step 1

We are excited to share this delicious recipe for a Caramel & Honey Cake with Orange Curd and a banana layer. Let's start!

Step 2

1. Prepare the dough. In a heavy-bottomed saucepan over medium heat, melt the sugar. As soon as it starts to melt, reduce the heat. When the sugar becomes golden at the edges, gently tilt the pan to mix the unmelted sugar into the melted sugar until all is caramelized. Avoid stirring the sugar with a spoon to prevent crystallization.

Step 3

2. Remove the saucepan from the heat and add the honey. Mix until smooth. Gradually add the hot butter, stirring until the mixture is smooth. Pour the caramel into a bowl and let it cool to 70°C (158°F), stirring occasionally. This should take about 10 minutes.

Step 4

3. Mix one-third of the flour and all the eggs into the cooled caramel. Add the baking soda and lemon acid, and knead the dough. Add the remaining flour and mix until smooth. Form the dough into a ball and let it cool to room temperature.

Step 5

4. Once the dough has cooled, divide it into 9 pieces and form balls. Roll each ball very thinly into a circle on floured parchment paper. The circles should be large enough to cut out 18-20 cm (7 to 8 inches) rounds. Prick the dough with a fork and bake each layer at 160°C (320°F) for about 5 minutes. Hot cakes are quite flexible, so cut out even circles right after baking, and use any scraps for decorating the cake later.

Step 6

5. To prepare the orange curd, mix the sugar, orange juice, zest, and eggs in a heatproof bowl. Place the bowl over a simmering water bath, stirring continuously until the mixture thickens and reaches 84°C (183°F). Remove from the heat, add the butter, and stir until smooth. Blend with a hand blender for a smooth texture and cool in the refrigerator. Be patient; curd takes time to thicken properly.

Step 7

6. For the custard, mix the cream cheese and powdered sugar until smooth. Add the cooled orange curd and sour cream, then stir well. If you love bananas, finely chop or mash one ripe banana and mix it with 4-5 tablespoons of the custard. This banana custard will be enough for about 2 layers. Banana custard layers can be placed according to your preference.

Step 8

7. Assemble the cake by smearing each layer with the custard. Sprinkle the top and sides with the cake crumbs from the baked dough scraps. Let the assembled cake sit for a few hours or overnight to allow the flavors to meld.

Step 9

Enjoy your Caramel & Honey Cake with Orange Curd and banana layers!


Imagine the smiles around the table when you present this **Caramel & Honey Cake** with orange curd and banana layers, the centerpiece of your dessert spread. 🍰 Slice through the tender layers, each one revealing a tantalizing mix of caramel sweetness and citrusy zing.

For an **elegant presentation**, serve the cake on a cake stand to show off its beautiful layers. Garnish with a few thin slices of fresh orange and a sprinkle of zest to highlight the flavors inside. 🍊✨

Planning an outdoor brunch or picnic? 🍃 This indulgent cake pairs perfectly with a cup of rich, dark coffee or a light, sparkling citrus beverage. The contrasting flavors will elevate your experience to a whole new level.

For a fun twist, serve alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream. 🍨 The creamy textures complement the cake's complexity, making each bite an unforgettable treat!


Adapting this delightful cake to suit different dietary needs is easier than you might think. Let's make this classic dessert inclusive and enjoyable for everyone! 🌱✨

Gluten-Free Variation: Simply swap the all-purpose flour with a high-quality gluten-free flour blend. Ensure it contains xanthan gum or add it separately for the best texture.

Vegan Variation: Replace the eggs with a flaxseed mixture (1 tablespoon ground flaxseeds mixed with 2.5 tablespoons of water equals one egg). Use vegan butter and cream cheese alternatives, and opt for a dairy-free sour cream. For the custard, try a coconut cream base for a tropical twist. 🥥🍊


  • Why is my caramel sticking to the pan?

    Be sure to use a heavy-bottomed saucepan and stir gently. Consistent heat prevents sticking.

  • How do I prevent the dough from sticking while rolling?

    Flour your parchment paper and rolling pin well to avoid sticking and ensure smooth, even rolling.

  • Can I prepare the orange curd in advance?

    Absolutely! You can make the orange curd up to 3 days in advance and store it in the fridge to save time on baking day.

  • What if my custard turns out too thin?

    Increase the cooking time slightly while continuously whisking. This ensures the custard thickens properly.

  • How can I ensure my cake layers are uniform in size?

    Use a template or a round baking tin as a guide when cutting the dough into circles after baking.

  • Can I use other fruits instead of banana in the custard?

    Yes, feel free to experiment with other fruits like strawberries or raspberries for a different flavor profile. Adjust the sugar content accordingly.

Nutrition facts

Recipe Yield:10 servings
Calories:Approximately 400 calories per serving
Calories (Min - Max):380 - 420
Total Fat:22g
Saturated Fat:13g
Total Carbohydrate:48g
Total Sugars:35g