Honey Cake with Citrus Frosting

Make the cakePreheat the oven to 350°. Grease an 8-inch springform pan with baking spray and line the bottom with parchment paper. Wrap the outside of the pan with foil and set on a rimmed baking sheet.

在碗中，搅拌面粉，肉桂，发酵粉，小苏打，盐，丁香，五香粉和姜。在另一个碗中，搅拌油和蜂蜜。在装有搅拌器的立式搅拌机中，用中高速的糖打成鸡蛋，直到浓稠，体积几乎翻了一番，4分钟。大约1分钟，慢慢打入油蜂蜜混合物，直到合并。（面糊看起来会破裂，但会乳化。）在量杯中，将咖啡，橙汁和香草酱混合在一起。以低速，将干成分和咖啡混合物打成3个交替的添加剂，直至合并。

将面糊刮入准备的锅中。烘烤约55分钟，直到插入中间的牙签干净为止。将蛋糕转移到架子上，冷却1小时。在蛋糕的边缘跑一把刀，然后卸下弹簧环。颠倒蛋糕并取下弹簧底。丢弃羊皮纸。让蛋糕完全冷却约45分钟，然后转移到大板上。

Meanwhile, make the frostingIn a small saucepan, whisk 1/2 cup of the granulated sugar with the flour, then whisk in the milk. Bring to a boil over moderately low heat, whisking constantly, about 10 minutes. Scrape into a heatproof bowl and press a sheet of plastic wrap directly onto the surface. Let cool for 1 hour.

In a stand mixer fitted with the paddle, beat the butter with the remaining 1/2 cup of granulated sugar and the orange zest at medium speed until fluffy and smooth, about 5 minutes. Beat in the cooled flour mixture, 1 tablespoon at a time, beating well after each addition. Beat in the vanilla and salt and continue beating until smooth, about 2 minutes.

将一层薄薄的糖霜撒在蛋糕上，冷藏直至凝固，大约15分钟。将剩余的糖霜撒在蛋糕的顶部和侧面。冷藏直到糖霜刚刚结实，大约30分钟。上菜前再加上蜜饯的橙色片。