Manuka honey orange pound cake with honeyed cream cheese filling
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Manuka honey orange pound cake with honeyed cream cheese filling

Manuka honey orange pound cake with honeyed cream cheese filling - this simple pound cake requires minimum effort but yields spectacular results!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Layer cake
Servings: 215 cm (6in) layers
Author: Lucy Parissi | Supergolden Bakes

Ingredients

  • 170 g | 6oz softened unsalted butter
  • 170 g | 6oz caster sugar
  • 3 large eggs
  • 1 tbsp Comvita Manuka honey
  • 1 tsp Comvita apple cider vinegar with Manuka honey
  • 1 tsp vanilla extract
  • 150 g | 5.3oz plain all purpose flour
  • 1 level tsp baking powder
  • zest of an orange
  • <br>
  • <b>To brush on layers and drizzle on cake</b>
  • 3 heaped tbsp Comvita Manuka honey
  • 2 tbsp orange juice
  • <br>
  • <b>For the frosting & decoration</b>
  • 280 g | 10oz cream cheese
  • 120 ml | 4fl oz | 1/2 cup double heavy cream
  • 85 g | 3oz icing sugar
  • 2 tbsp Comvita Manuka honey
  • one orange or blood orange sliced thinly + 2 tbsp Comvita Manuka honey to decorate

Instructions

  • Preheat the oven to 170C (340F). Grease two 15cm (6 inch) cake tins and line with baking paper. Dust with flour shaking out any excess.
  • Sift the flour and baking powder together into a bowl
  • Put the butter, sugar, zest and vanilla in the bowl of your stand mixer. Beat for about 5 minutes, until pale and fluffy, stopping the mixer to scrape the bottom and sides of the bowl.
  • Add the eggs, one at a time, together with a tablespoon of flour. Stop and scrape the bowl again if needed.
  • Add the orange juice, cider vinegar and remaing flour and beat together on low speed until combined and the batter is smooth. Do not overbeat.
  • Divide between the cake tins and level with a palette knife. Bake for 35-40 minutes, until the cakes are risen and a skewer inserted in the centre comes out clean.
  • Cool on a wire rack for 10 minutes then carefully turn out.
  • Heat the honey and orange juice in the microwave for 10 seconds then brush over the still warm cake layers. Keep any excess to drizzle over the frosting.
  • Heat the grill to 200C (400F) and brush your orange slices with a little honey (warm it up to make runny first). Place on the tray with a grill rack and grill until the slices are softened and slightly caramelised.
  • Beat all the cream cheese, icing sugar and honey together until just combined. Gradually add the cream and beat until you have firm peaks.
  • Sandwich the cake layers together with a generous amount of frosting. Spread or pipe the rest of the frosting on the top.
  • Add the grilled orange slices as decoration and drizzle a little honey over the cake, letting it drip down the sides.