Honey Orange Cake

  • 1/2 cup corn oil
  • 1 cup honey
  • 1 large egg
  • 1/2 cup yogurt
  • 1/2 cup orange juice
  • the grated rind of one orange
  • 1/2 teaspoon pure almond extract
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Begin by measuring the oil into a big bowl. Use the same measuring cup to measure in the honey. The oil in the measure will keep the honey from sticking to it. Add the egg and yogurt. Mix well to emulsify the batter. Grate the zest of an orange into the batter. Only use the orange part, not the white part. The white part is called the pith, and it is somewhat bitter. The orange part or the peel, or the zest, is what gives the cakes it’s trademark flavor. After zesting the orange, cut the orange in half and squeeze it’s juice into a measuring cup. Add a little bit of water if necessary, to get the juice up to the 1/2-cup mark. Stir the orange juice, orange zest or rind, and almond extract into the honey mixture. Beat well. Measure in the whole wheat flour, baking soda and salt. Beat the mixture smooth. Turn it into a well oiled 9″ square or round pan. Bake at 350° for 25 to 30 minutes, or until the cake pulls from the edges of the pan, and top springs back when touched lightly. Frost if desired. Cut into 12 or 16 pieces and serve.

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