Elegant Orange and Honey Torte

1Preheat the oven to 175°C (350°F). Grease and line two 20cm (8-inch) round cake pans with parchment paper.

2Zest one orange and set aside. Juice two oranges to yield about 1/3 cup (80ml) juice. Reserve the third orange for slicing.

3In a small saucepan, combine 60ml (1/4 cup) honey, 1 tbsp water, and 2 tbsp granulated sugar. Bring to a simmer, stirring until sugar dissolves. Thinly slice the reserved orange and simmer slices in the honey mixture for 5-7 minutes until translucent. Remove slices and let cool on parchment paper. Reserve syrup for cake assembly.

4In a medium bowl, whisk together flour, baking powder (2 tsp), and salt. Set aside.

5In a large bowl, beat 115g butter, oil, and remaining granulated sugar (about 3/4 cup) until light and fluffy, 3-4 minutes. Beat in eggs (3 large) one at a time, mixing well after each addition. Add orange zest and vanilla extract (1 tsp).

6Mix in half of the flour mixture, then add orange juice and milk. Mix until just combined. Fold in remaining flour mixture until smooth.

7Divide batter evenly between prepared pans. Bake for 22-26 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.

8For the frosting, beat cream cheese and 60g butter together until smooth. Gradually add powdered sugar, beating until fluffy. Mix in 2 tbsp orange juice and 1 tbsp honey until smooth and spreadable.

9To assemble, place one cake layer on a serving plate. Brush with reserved honey-orange syrup. Spread a layer of frosting over the top. Place the second cake layer on top and repeat with syrup and frosting. Frost the sides of the cake smoothly.

10Arrange honey-glazed orange slices decoratively on top. Drizzle with any remaining syrup. Garnish with fresh mint leaves if desired. Chill for 30 minutes before slicing for clean layers.

11Serve at room temperature for the best texture and flavor.