@chefclairesharrynroberto: WHIPPED HONEY ORANGE + OLIVE OIL TRAYCAKE. I’m posting a recipe every day for 100 days. If you think about it, there’s around 100 recipes in a cookbook - so you’re basically getting mine for free, right here on your feed. This traycake is the bridge between professional culinary design + deep, functional healing. As a chef currently building global wellness concepts + health cafés, I don’t believe in “diet” food - I believe in high-integrity ingredients that actually perform. This is a professional-grade dessert that uses my signature whipped honey to create a jammy, caramelised citrus layer with zero compromise on the on the flavour profile or the structural integrity. (If you missed the Whipped Honey tutorial, it’s the reel I posted 2 days back - go save that first). INGREDIENTS 200 ml olive oil 2 large oranges, zested 1 orange, finely sliced into rounds 200 g whipped honey (see the reel from 2 days ago) 200 g almond flour 200 g organic flour 2 teaspoons baking powder 200 g organic full-fat yoghurt 2 teaspoons pure vanilla extract 2 large organic pasture-raised eggs a good pinch of flaky sea salt METHOD The Base: Preheat the oven to 180°C. Line a 20cm x 30cm tray with baking paper, then brush it with olive oil. Layer the orange slices into the tray, spread over an even layer of 100 g of whipped honey, + bake for 20 minutes. The Batter: To a large bowl with your orange zest, add the remaining ingredients + mix well until smooth. The Bake: Remove the tray from the oven, gently pour the cake batter over the baked orange slices, + return to the oven for 35 minutes. The Reveal: Turn the cake out on to a board + allow to cool slightly. Carefully peel away the greaseproof paper + slice to reveal that honey-citrus glaze. SAVE this now - because when Sunday afternoon rolls around + you’re craving a real, professional-grade dessert that doesn’t leave you in a sugar crash, you’re going to be looking for this exact recipe.

CLAIRE SHARRYN ROBERTO

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Wednesday 10 June 2026 16:36:00 GMT