← All recipes

🍰 Moist Honey Cake with Fresh Orange-Almond Cream

248 kcal · 30 min · 4 servings

Ingredients

• 200 g Apples (1 Apple)
• 3 Eggs
• 200 g Honey
• 100 ml Rapeseed oil
• 1 Pinch Salt
• 1 tsp Cinnamon (preferably Ceylon cinnamon)
• 300 g Whole wheat flour
• 0.5 packet Baking powder
• 100 ml Apple juice
• 70 g Margarine
• 200 g Organic orange (1 Organic orange)
• 50 g unsulfured raisins
• 100 g Carrots (1 Carrot)
• 25 g unpeeled almond kernels

Instructions

1. 1. Wash the apple thoroughly under running water.
2. 2. Cut the apple into quarters and remove the core.
3. 3. Grate the apple skin along with the flesh finely.
4. 4. Separate the eggs so you have distinct yolks and whites.
5. 5. Place the egg yolks and honey into a large bowl.
6. 6. Beat the mixture with a hand mixer until creamy and smooth.
7. 7. Slowly mix in the rapeseed oil while continuing to beat.
8. 8. Add a pinch of salt, the grated apples, and cinnamon.
9. 9. Mix the wholemeal flour with the baking powder in a separate bowl.
10. 10. Sift the flour mixture into the egg yolk cream.
11. 11. Stir in the flour mixture and apple juice alternately.
12. 12. Place the egg whites into a clean, grease-free bowl.
13. 13. Beat the egg whites with a hand mixer until stiff.
14. 14. Gently fold the egg whites into the batter.
15. 15. Grease a loaf pan (29x10.5 cm) with one tablespoon of margarine.
16. 16. Pour the batter into the prepared pan.
17. 17. Smooth the surface with a rubber spatula.
18. 18. Preheat the oven to 180 °C (Fan: 160 °C, Gas: Level 2-3).
19. 19. Bake the cake on the middle rack for 50 to 60 minutes.
20. 20. Wash the orange thoroughly with hot water and dry it.
21. 21. Grate the fine zest of the orange.
22. 22. Halve the orange and squeeze out the juice.
23. 23. Mix the orange juice with the raisins in a small bowl.
24. 24. Let the raisins soak in the juice for a while.
25. 25. Wash, trim, and peel the carrot.
26. 26. Cut the carrot into coarse chunks.
27. 27. Finely chop the carrot pieces and almonds in a food processor.
28. 28. Remove the soaked raisins from the juice.
29. 29. Mix the raisins with the remaining margarine and the carrot-almond mixture.
30. 30. Stir in the grated orange zest and 2-3 tablespoons of orange juice.
31. 31. Fill the cream into a small screw-top jar.
32. 32. Chill the cream.
33. 33. Remove the honey cake from the oven.
34. 34. Let the cake cool completely on a wire rack.
35. 35. Cut one slice per portion.
36. 36. Spread one tablespoon of orange cream onto the slice.

Nutrition per serving

• kcal: 248
• Protein: 4 g · Fett/Fat: 13 g · Carbs: 27 g