This recipe yields one 8” cake.

1/2c (115g) softened butter

100g granulated sugar

2 Naval oranges, zested and thinly sliced

2 eggs

175g all-purpose flour

5g corn starch

75g almond flour

1.5 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4c orange blossom honey

280g sour cream

3 tsp orange blossom water

4 Tbsp granulated sugar, divided (for candying the oranges)

2 Tbsp turbinado Sugar

1. Preheat the oven to 355 degrees and prepare the cake pan by greasing the sides. Place a parchment round to line the entire bottom of the pan. Sprinkle 2 Tbsp of granulated sugar evenly.

2. Lightly zest 2 naval oranges. When you zest, you only want to get that bright orange layer. The white pith will stay on the orange when we slice it. Once zested, thinly slice your oranges (paper thin!), trying not to squeeze too much juice out.

3. Starting in the center of the pan, arrange the thin slices in a swirl, with a slight overlap. Too much of an overlap will result in a chewy layer on top. If you want minimal overlap, you can also cut the slices in half and arrange them that way. (I only used 1.5 oranges.)

4. Using a mixer with a paddle attachment, cream the softened butter, sugar, and zest for 5 minutes on medium speed, scraping down the sides of the bowl occasionally.

5. In a separate bowl, whisk the flours, corn starch, baking powder, soda, and salt.

6. To the stand mixer, add one egg and a time, then the honey. Mix until just incorporated (1 minute).

7. Take the bowl off the stand mixer and stir in the dry mix, then fold in the sour cream and orange blossom water.

8. Gently scoop the batter on top of the cake pan lined with orange slices as to avoid shifting the oranges. This batter is fairly thick, so don’t expect it to flow into the pan.

9. Bake at 355F for 40-45 minutes (for an 8”) or until a knife comes out clean when you poke it. Allow to cool in the pan for 10 minutes before carefully inverting onto a cake board/stand. Remove the parchment layer.

Garnishing the top:

If you have a blow torch, sprinkle the remaining sugars on top while the cake is still warm and brûlée (burn) the top like a creme brûlée!

If you do not have a blow torch, I recommend warming a couple of tablespoons of honey with the zest and juice of 1 orange. Add as a glaze after the cake has cooled for an hour.