Orange Glazed Spiced Honey Cake

5 from 9 votes

This Rosh Hashanah Orange Glazed Spiced Honey Cake with Candied Oranges will also be a perfectly delicious and fragrant winter cake.

Prep Time1

Cook Time40

Resting Time1

Total Time2 40

Course: Dessert

Cuisine: jewish

Servings:

Calories: 440kcal

Author: Sylvie

Preheat your oven on 170℃ / 340℉. Generously grease a Loaf Pan (and / or line with baking paper).
Brew your chosen fresh tea and set aside to cool down. Preferably use a fragrant, fruity spiced tea such as Chai.
In a large bowl, whisk the Eggs and Brown Sugar until foamy. Mix in the Honey (melt for a few seconds in the microwave if needed), then the cool Tea, Canola Oil and Orange Zest.
Whisk in all the dry ingredients: Plain Flour, Almond Meal, Hazelnut Meal, Baking Powder, Salt, Cinnamon Powder, Nutmeg Powder, Ginger Powder, Clove Powder and Anise Seed Powder.
Pour the cake batter into the prepared loaf pan and bake for 30 to 40 minutes, or until the tip of a knife comes out clean. Set aside to cool down completely.
When completely cool, remove from the pan and put on a cooling rack placed over a flat baking tray (see note 1)

Place the Orange Juice and Lemon Juice in a small saucepan and bring to a boil. Once boiling, add the Agar Agar Powder and whisk for a couple of minutes.
Remove from the heat and directly pour over the cake to fully cover it. Be careful, the liquid will be very hot. Leave to cool and set for about 20 minutes.

Cut the orange in half. Thinly slice the first half, then cut out the orange peal on the second half (see note 2). Slice the orange peals into thin strips.
In a small saucepan, bring the first 250 ml of water to boil. Place the Orange Slices and Peal Strips in the boiling water for about then minutes, then drain and rince well. Repeat a second time in with fresh water (the second 250 ml).
Clean your pot, then mix in the last 250 ml of water, the Caster Sugar and Cinnamon Powder. When all dissolved, place the Orange Slices and Peal Strips in the syrup and leave to reduce on low heat for about 30 minutes, or until all the water has evaporated. Try not to touch or stir the oranges while they are candying.
When all the syrup has evaporated, you should get sticky candied orange slices and strips. Carefully place them on a cooling rack to cool down.
Place the Candied Orange Slices and Candied Orange Peals on the Orange Glazed Spiced Honey Cake before serving.

This is to make sure the glaze doesn't drip all over your kitchen bench. Lining the Baking Tray with baking paper or a baking mat also allows you to re-use all the orange glaze that has dripped.
You want peal strips that are relatively thick, so make sure you cut out the zest and the white part. Then, slice thin strips of orange peals.