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Honey orange traycake

The combination of honey, almonds, and orange comes together so beautifully. 



  • 2 large oranges or blood oranges
  • 2/3 cup liquid honey
  • 1 1/2 cups ground almonds
  • 1 1/3 cups self-rising flour
  • 3/4 cup Greek yogurt
  • 2 teaspoons vanilla bean paste
  • 2 large eggs
  • Optional: rose water


  1. Preheat the oven to 350° F.
  2. Line a 12-x 8-inch roasting pan with a sheet of parchment paper, then rub it with olive oil. Finely grate the orange zest into a large bowl and put aside, then take your time to very finely slice 1 orange into rounds. Layer it into the pan, drizzle with one-third cup of honey and bake for 20 minutes.
  3. Meanwhile, add the almonds, flour, yogurt, and vanilla paste to the bowl of orange zest. Crack in the eggs, add three-quarter cups plus five teaspoons of olive oil, a small pinch of sea salt, the remaining one-third cup of honey, and a small thimble of rose water if using. Whisk together well. Remove the pan from the oven, gently pour the cake batter over the orange slices, and return to the oven for 35 minutes, or until golden and an inserted skewer comes out clean.
  4. Turn the cake out onto a board, and carefully peel away the parchment. Nice served warmly with a dollop of yogurt or custard.

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