Orange-Vanilla Honey Cake with Whipped Cream and Pistachios
Serves 16
  • Ingredients for Cake
  • 1 cup butter, softened
  • 1 cup sugar
  • 6 large eggs
  • 1 cup flour
  • ¼ teaspoon salt
  • 1 tablespoon baking powder
  • ¾ cup regular, uncooked farina
  • Ingredients for Glaze
  • 2 cups water
  • 2 cups granulated sugar
  • 1½ teaspoons vanilla
  • 1 tablespoon orange zest
  • ¼ cup honey
  • Garnish: whipped cream, chopped pistachios
  1. Preheat oven to 350º. Spray an 8-inch-square baking pan with baking spray with flour.
  2. In a large bowl, beat together butter and sugar with a mixer at medium speed until fluffy, stopping occasionally to scrape down sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
  4. Gradually add flour mixture to butter mixture alternately with farina, beginning and ending with flour mixture, beating just until combined after each addition.
  5. Pour batter into prepared pan, smoothing top if necessary. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes.
  6. Meanwhile, while cake is baking, combine 2 cups water, sugar, vanilla, orange zest, and honey in a heavy saucepan. Bring to a boil, and then reduce to a simmer for the duration of cake’s baking time. (If you turn the heat off, make sure to heat up the glaze again before using it to finish the cake.)
  7. While cake is hot, poke about a dozen holes in it. Ladle glaze over cake, waiting for one ladle of glaze to absorb before adding another. (You can use all the syrup or half of it, saving the other half for future use.) When cake has cooled completely, cut into 16 squares. Garnish servings with whipped cream and chopped pistachios, if desired.
Recipe Note: Please note this recipe is not pictured in the featured photograph.
Recipe by TeaTime Magazine at