I like to keep small jars of nuts layered with honey in my pantry. The nuts and honey can be used to create a delicious treat any time of day. I garnish orange cake with almonds and honey, top yogurt with pistachios and honey, and pair gorgonzola with walnuts and honey. It is essential to purchase the freshest nuts you can find and to use a high quality honey. I like to use acacia honey from Mieli Thun because it has a delicate flavor that compliments the almonds, pistachios, and walnuts, and it does not crystalize easily.
Nuts and Honey
(adapted from Buvette: the Pleasure of Good Food by Jody Williams)
Makes 1 ½ cups
- 1 cup nuts (almonds, pistachios, and walnuts or a combination of several varieties)
- ½ cup acacia honey
- a pinch of sea salt
Combine the nuts, honey, and sea salt. Spoon the nuts into a jar and cover with a lid. The nuts and honey can be stored in a cool, dark place in the kitchen for a month.
This is the recipe for the orange cake I garnished with orange segments, almonds, and acacia honey. You can make this cake or use your favorite pound cake recipe.
(adapted from Baking with Julia by Dorie Greenspan)
Makes 12 servings
- 4 large eggs, at room temperature
- 1 ⅓ cups sugar
- ⅛ teaspoon kosher salt
- 6 tablespoons orange zest from 2-3 oranges
- 1 ¾ cups cake flour
- ½ teaspoon baking powder
- ½ cup heavy cream, at room temperature
- 5 ½ tablespoons unsalted butter, melted and cooled to room temperature
Preheat oven to 350℉.
Grease a 9 x 5 inch loaf pan with butter and dust with flour.
Whisk the eggs, sugar, and salt in a large bowl until smooth and foamy. Add orange zest and whisk briefly.
Sift together the flour and baking powder. Add a third of the sifted flour mixture to the egg mixture and whisk until just combined. Whisk in the remaining flour mixture in two more additions. Whisk in the heavy cream. Use a spatula to gently fold in the butter into the batter taking care not to over mix.
Pour the batter into the prepared loaf pan. Place on the middle rack in the oven and bake for 50-60 minutes. The cake is finished cooking when a toothpick inserted into the center of the cake comes out clean and the cake has risen and cracked. Remove the cake from the oven and allow it to cool in the loaf pan for 10 minutes on a wire rack. After 10 minutes remove the cake from the loaf pan and allow it to continue to cool to room temperature on the rack. When the cake has cooled completely, it can be served immediately or wrapped tightly for 2-3 days.
Serve the cake with orange segments, almonds, and honey.