At the heart of the Franco-Swiss border, the Jura region is home to a gorgeous mountain chain covered in lush evergreen forests and woods. Aside from being a nature-lover’s paradise, the region has a strong culinary profile, producing some of France’s most exceptional honeys. Honeys made from pine, fir, acacia, chestnut and wild flowers, by bees able to enjoy the purity of the Jura mountains.
Naturally, honey features in many regional specialties of Jura, such as the Wine and Walnut tart and, of course, this delicious Honey & Walnut cake – traditionally made with their local fir honey.
The combination of citrus and honey is always a winner, during any season. But the rich and comforting feel of this Tangerine Honey Walnut Cake makes it ideal for the cold days ahead…
Dark-amber in colour, fir honey has a woodsy aroma and a sweet malty taste, with some subtle balsamic notes. It is a strong honey, so only one tablespoon of it is enough to be fragrant throughout the cake.
If you do not have fir honey, you could switch for any kind of amber or dark honey, such as forest honey or even buckwheat.
This cake is quite dense, nourishing and very satisfying. The tangy citrus notes blend perfectly with the sweetness of the honey, all finished with a satisfying crunch from the walnuts.
This recipe is translated and adapted from the book “Les carnets de Julie: Julie cuisine la France… chez vous!” by Julie Andrieu.
Cook’s Notes:
- The original recipe is made with oranges, but because I had plump tangerines on hand, I decided to use them, and it turned out delicious!
- You can also switch half of the tangerine (or orange) juice with lemon juice, to add extra tang.
For more regional French cake recipes, check out the Apple Flan from Normandy, the Basque Cake or the Beaten Cake from Picardy.
If you try this recipe, let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.
Bon Appétit!
13 comments
I have made this loaf 3 times and it keeps getting better!! I love how great it tastes the next day and think it’s the best on day three!!
Merci for sharing Audrey!!
Thank you Crystal! 100% agreed, this cake gets even better two or three days later (but it usually doesn’t last that long in my house! haha)
I have tons of tangerines! Do you think this would work in a Bundt Pan?
Good question, and honestly I am not sure. This is a pretty dense cake, which is usually best as a loaf. I don’t think it would necessarily turn out poorly, but I would have no idea how to adapt the cooking time for a bundt pan, unfortunately.
i tried it today! its delicious …. thanks for the recipe
You’re welcome! So glad you enjoyed it. Let me know if you try any other recipes.
Delightful! I have a bunch of tangerines a friend gave me from her father-in-law’s tree. I searched for recipes and came across this one. I gave it a go and I am so happy I did. The citrus taste is so delicate and delightful! This is definitely a keeper.
Thank you for your feedback Victoria!
Excellent cake, deliciously tangy and sweet! I made it with oranges, and I added the orange zest to the flour, sugar, baking powder and salt mixture. Was that the right thing to do? It wasn’t mentioned in the recipe.
Thank you! The zest is added along with the juice (I added this point in the recipe, thank you!), but adding it along flour/sugar was fine too!
[…] you’ll find yourself craving for. Today, she’s sharing her recipe to make a Tangerine Honey Walnut Cake, a treat that originates from the Jura region of […]
Instead of squeezing the tangerine or orange, can I just add store Bought juice?
yes this works too! Happy baking!