Ingredients

Dough

230 grams (8 oz) sugar
3 tablespoons honey
2 large eggs
120 grams (4.5 oz) butter
450 grams (16 oz) flour, plus extra for rolling
1 teaspoon baking soda
Zest of 1 orange

Orange Confit

1 juicy orange, pulp only
80 grams (3 oz) sugar
50 ml (1.5 fl oz) water
1 tablespoon cornstarch
Optional: drop of yellow food color or saffron

Pastry Cream

150 grams (5.5 oz) sugar
500 ml (17 fl oz) milk
4 tablespoons flour

Butter Cream

250 grams (9 oz) butter
100 grams (3.5 oz) sweetened condensed milk
200 ml (6.5 fl oz) heavy cream
100 grams (3.5 oz) sweetened condensed milk

Instructions

Step 1

Prepare the Dough

In a saucepan, combine all ingredients except flour and baking soda.
Cook over low heat, stirring, until the sugar dissolves.
Add baking soda, stir, and continue to cook until the mixture turns a caramel color.
Let cool slightly, then add flour and mix to form a soft dough.
Divide the dough into 7 parts, cover with plastic, and let cool completely.
Preheat oven to 170°C (340°F).
Bake each layer for 5-7 minutes until golden brown.

Step 2

Prepare the Orange Confit

Combine all ingredients in a saucepan.
Cook over heat, stirring, until thickened.
Optional: Add a drop of food color or saffron.

Step 3

Prepare the Pastry Cream

In a saucepan, combine all pastry cream ingredients.
Cook over low heat, stirring, until thickened.
Let cool completely.

Step 4

Prepare the Butter Cream

Whip butter with sweetened condensed milk until fluffy.
Gradually add the cooled pastry cream by the spoonful.
Fold in the orange confit.

Step 5

Assemble the Cake

Spread butter cream between each cake layer, including the top.
Optionally, whip additional heavy cream with sweetened condensed milk for decoration.
Let the cake rest overnight before serving.

Servings

🍊 When it's time to serve your Orange Pastry, the sky's the limit! For a truly elegant presentation, decorate the top layer with some orange zest and a sprinkle of powdered sugar. Add a few fresh mint leaves for a pop of color, and you'll have a dessert that looks as amazing as it tastes.

🧁 Pair your delicious slices with a dollop of whipped cream or a scoop of vanilla ice cream for a refreshing contrast. Hosting a summer picnic? Serve this pastry chilled for a refreshing treat that will keep everyone cool and satisfied. If it's a cozy evening indoors, a warm cup of tea or coffee will perfectly complement the citrusy flavors.

Tip: For a fun twist, try layering in some fresh berries or a thin layer of chocolate ganache between the layers. These variations add a unique flair to your pastry and make each bite a delightful surprise! You can also make mini individual pastries using a round cookie cutter for a fancy, bite-sized option. 🍓🍫

Equipment

Mixing Bowls

These are essential for combining your ingredients. Make sure to use a range of sizes to keep things organized.

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Whisk

Perfect for making your creams and batters smooth. A hand whisk or automatic one both work fine.

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Rolling Pin

Needed for rolling out your dough. If you don’t have one, try using a wine bottle in a pinch!

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Oven

Ensure it's preheated to the right temperature for consistent baking results.

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Baking Trays

Line these with parchment paper to keep your layers from sticking.

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Spatula

This will help you spread the buttercream evenly across the layers.

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Variations

🌱 Interested in making this recipe gluten-free or vegan? No problem!

Gluten-Free: Simply replace the regular flour with a gluten-free all-purpose flour blend. Make sure your baking soda is also gluten-free. The rest of the steps remain the same, and you'll have a delicious, gluten-free pastry!

🌿 Vegan: Here’s a quick swap list for veganizing this recipe:

  • Replace butter with a vegan butter alternative.
  • Substitute the eggs with 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water).
  • Use coconut milk or any plant-based milk for both the pastry and butter cream.
  • Opt for a vegan condensed milk, which you can usually find at specialty stores or online.

These swaps ensure your pastry remains just as creamy and indulgent, while fitting your dietary preferences. 🥥

Faq

  • Why did my dough turn out too sticky?

    Adding the flour in small increments can help control the consistency. Also, make sure to let the caramel mixture cool before adding the flour to avoid uneven texture.

  • Can I prepare the dough in advance?

    Absolutely! You can make the dough a day before and store it in the fridge. Just bring it back to room temperature before rolling it out.

  • How do I avoid overcooking the orange confit?

    Keep a close eye on the mixture and stir continuously to prevent burning. It should be thick but not too dry.

  • What if I don’t have an orange for zest?

    You can use lemon zest instead or even a bit of orange extract for a similar flavor boost.

  • How can I make sure my layers stay even?

    Weighing your dough portions on a kitchen scale ensures consistency. Also, use a ruler to measure the thickness while rolling out the dough.

  • Any tips for a smoother buttercream?

    Ensure all your ingredients are at room temperature before mixing. This helps them blend together more smoothly and prevents lumps.

Nutrition facts

Orange Honey Cake
Recipe Yield:1 cake
Calories:Per cake
Calories (Min - Max):4500 - 5000
Total Fat:300
Saturated Fat:180
Protein:50
Total Carbohydrate:500
Total Sugars:350