There have been quite a few things about living in Florida that have taken me by surprise. I suppose this would be the case when moving to any new state. Research and visits only tell you so much about an entirely new area.
For example, I didn’t know it is foggy in Florida a lot. Very dense fog is a big thing in the sunshine state, and I never would have anticipated this.
I also didn’t realize we would have so many birds hanging around our house. Not only was it new construction, so sometimes birds don’t take up residence immediately, but also it’s an entirely new climate. I thought that would mean new wildlife.
In some cases it has. We have mockingbirds and herons that I had never seen before moving to the state. Also snakes and lizards and slugs. Florida has some serious wildlife, though I have yet to spot an alligator. I’m kind of okay about that.
Surprisingly to me, we see a ton of cardinals, finches, doves, hummingbirds, and a handful of bluejays. It’s really fun to see these birds that I loved watching in Michigan here in Florida as well. They are reminders that some things in life change and some things do stay the same.
Now if only I could find some fireflies here in Orlando …
I have plenty of this marbled honey cake. I’m a huge fan of honey and this cake is incredibly comforting with warm spices a hint of citrus and plenty of that classic honey flavor. However, it doesn’t become overpowering because of the carob cake that is swirled into the batter. Whether you eat this for breakfast, snack, or dessert, I hope you enjoy it while you look out the window at all nature has to offer.
Marbled Honey Cake
Description
A honey cake with warm spices, a burst of lemon, and a swirl of carob cake for balance.
Ingredients
Honey layer
1 ¾ cup paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour) or all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
2 teaspoons espresso powder
1 teaspoon vanilla bean powder
Zest of 1 orange
½ cup honey
¾ cup coconut sugar
½ cup olive oil
2 large eggs
½ cup unsweetened almond milk
¼ cup bourbon
Carob/chocolate layer
1 ½ cups paleo flour blend or all-purpose flour
½ cup carob or cocoa powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
2 teaspoons espresso powder
1 cup coconut sugar
½ cup olive oil
2 large eggs
¾ cup unsweetened almond milk
Syrup
¾ cup honey
Zest of one lemon
2 tablespoons lemon juice
1 cinnamon stick
Instructions
Preheat oven to 350 degrees F/325 degrees F convection. Oil two 9-inch round cake pans or one 9×13 inch pan and line the bottom with parchment.
Make the honey layer. In a large bowl, stir together honey, sugar, oil, orange zest, vanilla, espresso, cardamom, ginger, and cinnamon until combined. Beat in the eggs one at a time. Stir in half the flour, followed by the almond milk and bourbon. Finish the batter with the remaining flour, baking powder, and baking soda.
Make the chocolate layer. In a large mixing bowl, stir together sugar, oil, and espresso. Beat in the eggs one at a time. Stir in half the flour and the cocoa or carob. Add half the almond milk, the remaining flour, and finish the batter with the remaining milk.
Pour half the honey batter in each 9 inch round. Top with half the carob batter. Using a knife or skewer, swirl the batters together. Bake for 35-45 minutes until a toothpick inserted in the center comes out with a few crumbs.
While the cake bakes, make the syrup. In a small saucepan, stir together honey, lemon zest and juice, and cinnamon stick. Bring to a boil over medium heat, stirring frequently. Remove from the heat and pour over the hot cake.
Cool cake completely in the pan before serving. Cake may be stored in an airtight container at room temperature for up to 4 days.
Notes
Recipe adapted from Saveur
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