Tangerine Honey Walnut Cake from Jura
At the heart of the Franco-Swiss border, the Jura region is home to a gorgeous mountain chain covered in lush evergreen forests and woods. Aside from being a nature-lover’s paradise, the region has a strong culinary profile, producing some of France’s most exceptional honeys. Honeys made from pine, fir, acacia, chestnut and wild flowers, by bees able to enjoy the purity of the Jura mountains. Naturally, honey features in many regional specialties of Jura, such as the Wine and Walnut tart and, of course, this delicious Honey & Walnut cake…
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 large tangerines (or 1 large orange)
- 1/3 cup (50g) walnuts, roughly chopped
- 1 tbsp fir honey
- 2/3 cup (150g) unsalted butter
- 1 1/2 cup + 1 tbsp (190g) all-purpose flour
- 2/3 cup 130g white sugar
- 1 tsp baking powder
- ½ tsp salt
- 3 eggs
Instructions
- 1
Preheat your oven to 400F. Grease your loaf pan and sprinkle a thin coating of sugar inside (this will help in creating a cake with a crunchy exterior).
- 2
Melt the butter in a small sauce pan, over low heat. Once melted, set aside to cool down.
- 3
Rinse the tangerines under water and grate the equivalent of 1 teaspoon of zest. Squeeze the tangerines and keep 120ml of the juice in a glass.
- 4
In a mixing bowl, whisk together the flour, sugar, baking powder and salt. Create a well in the middle, and add in the three eggs, whisking well between each addition.
- 5
Mix-in the melted butter, zest, juice and honey until the batter is smooth and shiny. Finally, mix in the walnut bits.
- 6
Pour the batter in the pan and bake for 40-45 minutes, until the cake is golden (with dark-golden edges).
- 7
Let the cake cool down just a few minutes and remove from the pan while it is still hot. Cool to room temperature on a cooling rack.
- 8
For serving, you can drizzle the cake with some sweetened orange juice (warm up some orange juice in a small sauce pan with a bit of sugar).