Candied orange and syrup
- 1/4 cup sugar
- 3/4 cup orange blossom (or another type) honey
- 2 small oranges, sliced about 1/4 inch thick
- 2 cups baking mix
- 3/4 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1 cup milk of your choice (whole, almond, coconut, etc)
- 1/2 cup maple syrup
- 1/4 cup coconut oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
Bring sugar, honey and 1 /2 cups water to a boil in a medium saucepan, stirring until sugar dissolves. Add orange slices.
Reduce heat to medium-low; simmer, turning orange slices occasionally, until tender and syrup is reduced to 1 cup, about 40 minutes.
Pre heat oven to 350 degrees. Spray an 8 inch round cake pan with baking spray. Place the baking mix, cardamom and cinnamon in a large bowl and mix until evenly distributed. Blend milk, maple syrup, coconut oil, eggs, vanilla and orange zest in a blender. Pour the wet ingredients over the dry ingredients.Mix until evenly incorporated but don't over mix.
Pour batter into prepared baking pan. Bake cake until a toothpick or skewer inserted into the center comes out clean, about 25 minutes.
Poke the hot cake all over the top with the skewer. Slowly drizzle the warm honey syrup all over. Run a knife along the inside of the pan to help release the cake. Remove cake from pan. Arrange candied orange slices over.