Jamie Oliver’s Honey Orange Traycake
This simple traybake cake is flavoured with honey and orange. Use blood oranges while they're in season for a pop of beautiful colour.
Introduction
My dear Nan loved a traybaked sponge. With the combination of honey, almonds and orange here reminiscent of Greece, it’s like I’ve sent her on her holidays in the form of a cake! I think she would have really liked this one.
Photography: © David Loftus, 2022; © Richard Clatworthy, 2022
Ingredients
| 2 | large oranges or blood oranges |
| 200g | runny honey |
| 200g | ground almonds |
| 200g | self-raising flour |
| 200g | Greek yoghurt |
| 2 tsp | vanilla bean paste |
| 2 | large eggs |
| optional: rose water |
Essential kit
You will need: a 20cm x 30cm roasting tray.
Method
Preheat the oven to 180°C. Line a 20cm x 30cm roasting tray with a sheet of greaseproof 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 tray, drizzle with 100g of honey and bake for 20 minutes.
Meanwhile, add the almonds, flour, yoghurt and vanilla paste to the bowl of orange zest. Crack in the eggs, add 200ml of olive oil, a small pinch of sea salt, the remaining 100g of honey and a small thimble of rose water, if using. Whisk together well. Remove the tray 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. Turn the cake out on to a board, and carefully peel away the greaseproof. Nice served warm with a dollop of yoghurt or custard.
ENERGY 397kcal FAT 28.9g SAT FAT 4.4g PROTEIN 7.1g CARBS 29g SUGARS 16.3g SALT 0.3g FIBRE 0.9g
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