Ingredients
2/3 cup orange juice
1/2 cup GOLDEN BLOSSOM HONEY
1/4 cup olive oil (not extra virgin)
2 eggs, separated
1 Tablespoon grated orange zest
1 2/3 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
confectioners’ sugar for dusting cake top
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 350°. Coat 8"-9" springform pan with non-stick cooking spray. Lightly dust pan with flour. Mix together orange juice, honey, olive oil, egg yolks and orange zest. Set aside. Beat egg whites into soft peaks with an electric mixer. In a large mixing bowl, combine flour, sugar, baking powder and salt. Add orange juice mixture and beat until just combined. Gently fold in egg whites until they are just incorporated. Bake 40-50 minutes, or until cake tests done. Let cool on rack 10 minutes. Remove the sides of springform and finish cooling. When cool, sprinkle top with confectioners’ sugar.
