We seem to have entered the deep dark depths of Winter this past week, and with super early sunsets and late start mornings, I feel like I am often up with the birds. It is at these times when I yearn for bright colours, bold flavours and warming aromas… anything to remind me of a little golden sun.
How to quench these yearnings of warmth and sweet summer fragrance? Come on, bake a cake! Pairing honey with the most vibrant of citrus fruit, the Tangelo, makes a little slice of warmth.
Tangelos are a relatively new discovery for me. As a kid I only ever had the ubiquitous lunchbox mandarin, with the occasional navel orange thrown in for good measure. Tangelos are a cross between a tangerine and a grapefruit, they are fragrant and zingy without being as bitter as grapefruit can sometimes be (okay, I admit it, I am a little afraid of grapefruit), and they are seriously beautiful. They are boldly orange, almost luminescent in their colour and are oh so cute with their little knobbly bottoms!
This cake is rich and buttery, tangy and fragrant, just slightly sweet and perfect for feeling warm from the inside out. If you have a fragrant honey, this is a perfect use for it, as the honey really shines through. And the buttermilk provides a little extra tang. The almond sugar sprinkle creates a nice little crunchy layer on the bottom of the cake, a delicious contrast to the top.
Tangelo and Honey Buttermilk Cake
Makes one bundt cake
- 3/4 cup honey
- 1 tablespoon fresh tangelo zest (this was 1 tangelo for me)
- 3 cups white spelt flour
- 3 teaspoons baking powder
- pinch of salt
- 3 large eggs
- 225 g butter, melted
- 3/4 cup (180ml) buttermilk
- 1/2 cup (125ml) tangelo juice (again, from 1 tangelo for me)
- 30 g slivered or flaked almonds
- 1 tablespoon demerara sugar
Preheat oven to 180 degrees C. Grease well and lightly flour your bundt tin and set aside.
In a large bowl, combine your flour, baking powder and pinch of salt and give it a whisk.
Next, melt your butter in a small saucepan over a low heat. Once the butter has melted, turn off the heat and add your honey and tangelo zest. We don’t want to cook the honey, just warm it slightly to make it easy to mix.
Juice your tangelo and add it to the melted butter mix.
Once the melted butter mix has cooled slightly, whisk in your eggs and buttermilk.
Add the wet ingredients to the dry ingredients and stir until just smooth.
Pour the batter into your prepared bundt tin. Sprinkle over your slivered almonds and demerara sugar.
Pop the tin into the centre of the oven, and bake for around 45mins or until golden and a skewer inserted into the centre of the cake comes out clean. You should also have a lovely little golden crunchy crust!
Allow to cool in the tin for 20 minutes, then turn out onto a wire rack.
This cake is delicious when warm, and would be lovely with a dollop of clotted cream and a good strong cup of tea. It also slices well and would be great to take on a hike or Winter picnic with a steaming thermos. And you could even pop a piece in your lunchbox the next day.
Keeps for 3 – 4 days in an airtight container.