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Pain d’espagne

November 04, 2022
Courtesy the authorCourtesy the author

Serving suggestion: Slice the cake in half lengthwise and slather orange marmalade on the inside, and reassemble it so there’s a layer of jam between the two halves.

Featured in: A Mystery Baked Inside a Cake


  • 6large eggs
  • 1 1/8cups or 225 grams granulated sugar
  • 1tablespoon honey
  • 1cup vegetable oil
  • ½cup Tropicana Homestyle/Some Pulp orange juice (or fresh orange juice)
  • The zest of two oranges
  • 2 ¼cups or 325 grams all-purpose flour
  • 18-20grams or 4 heaping teaspoons baking powder
  • A healthy pinch of salt


  • Step 1

    Preheat the oven to 350.

  • Step 2

    Usually this is the part of the recipe where it says to sift the flour, and you go “Eh, do I really need to do that?” Which is exactly what I said. But you do, you really do.

  • Step 3

    Mix eggs, sugar, honey, and oil with a whisk or in a stand mixer with the whisk attachment until fully combined.

  • Step 4

    Add orange juice and the orange zest, and mix until it’s incorporated

  • Step 5

    Add the salt, baking powder, and flour. Be careful not to overmix or overwork the dough. Overworking will lead to a firmer, more pound cake-like texture.

  • Step 6

    Grease a chiffon, tube, or Bundt pan with butter or nonstick spray

  • Step 7

    Pour the batter into the pan

  • Step 8

    Bake for 40-60 minutes, or until golden brown on top and a knife or toothpick comes out clean.

  • Step 9

    Let it cool for at least an hour before attempting to take the cake out of the pan.