In Italy, "Miele" (honey), is classified as compulsively as cheeses and olive oil - by area of origins, type of flower, and depending on whether pieces of honeycomb were included... we have strawberry-tree (corbezzolo) and Eucalyptus honeys from Sardinia, chestnut honey from Piedmont, millefiori (thousand flowers) from Tuscany, orange blossom from Sicily, acacia from the Pre-Alps, and many more. Every fall, I take a trip to Zebar's or Eataly where I stress out about which kind will grace my cake this Rosh HaShana!
Rather than blaming this on my all-Italian obsession with ingredients, you should try for yourselves! After all, when the Almighty promised our forefathers that they would be freed from Egyptian bondage, the Promised Land was described as "a land flowing with milk and honey" (Exodus. 3: 17, etc.) - and not with "milk and sugar"!
In this cake, the orange balances out any excessive sweetness of the honey.
- 4 medium/large eggs, separated
- 3/4 cup oil (canola oil or 1/2 light olive 1/2 almond oil)
- about 300 gr (3/4 a medium/large jar) liquid honey
- 1/2 cup potato starch
- 1 1/2 cup 00 or all-purpose flour
- 2 tbsp orange liqueur (like triple sec) or brandy
- zest of one organic orange
- 1/4 cup of the orange juice
- 1 package (16 g) baking powder
- a pinch of salt