Serve this cake with lightly sweetened, softly whipped cream.
- ½ cup honey
- ¼ cup orange juice
- 1-2 unpeeled oranges (depending on size), rinsed and very thinly sliced crosswise about 1/8 in. thick; discard ends
- ¾ cup butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 1 Tbsp grated orange peel
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ⅓ cup whole milk
In a 9- to 10-inch nonstick, ovenproof frying pan (with sloping sides) over medium-high heat, stir honey and orange juice until boiling. Cook without stirring until mixture is foamy, slightly thickened, and reaches 230°F (carefully tilt pan so mixture is deep enough to register on thermometer), 2 to 4 minutes. Chill until thickened, about 15 minutes. Slightly overlap orange slices in concentric circles over syrup.
In a large bowl, with a mixer on high speed, beat butter and sugar until smooth. Add eggs one at a time, beating well after each addition. Beat in orange peel.
In another bowl, mix flour, baking powder, and salt. Stir half the flour mixture into butter mixture just until incorporated. Stir in milk, then remaining flour mixture, just until incorporated. Carefully scrape batter over orange slices in pan and spread level.
Bake in a 350°F/176°C oven until a wooden skewer inserted in the center comes out clean, 35 to 40 minutes for regular, 25 to 30 minutes for convection. Let cool for 5 minutes.
Invert a flat plate over pan. Invert cake onto plate and lift pan off, being careful with hot syrup. Let cool completely, then cut into wedges. It can be made a day ahead and kept covered in the fridge.
original recipe from Sunset Magazine