The Honeybell is an absolutely delightful bell-shaped fruit that bursts with rich flavor and honey-sweet juice. It is a hybrid between the tangy Duncan Grapefruit and the sweet Dancy Tangerine. This wonderful fruit is a result of experiments done on fruit hybridization in a research facility in Florida and was first released to the farmers for cultivation in 1931. It was an instant hit for citrus lovers who couldn’t seem to get enough of its juicy flavor. The Honeybell is a real gem and is worth its weight in gold because of its size, flavor, and juiciness.
The problem with Honeybells is that although they are in great demand, their harvest season is short (only 2 to 4 weeks per year) and the crop is relatively small. Honeybells are also delicate when it comes to changes in temperature, or early frost. In addition, Honeybells are somewhat fragile and must be hand-picked and hand-packed to avoid bruising or tearing of the skin.
How to make a Honeybell Cake
Prep Time: 30 mins
Bake: 40 mins
Yield: one 9”x13” cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 10 Tablespoons salted butter, softened
- 1 3/4 cups sugar
- 2 eggs
- 1/2 cup honeybell orange juice, fresh squeezed, approximately 2 honeybells
- Zest of one honeybell orange
- 3/4 cup plain Greek yogurt
- 1 teaspoon vanilla
- 1/2 cup honeybell juice, fresh squeezed, approximately 2
- Zest of one Pittman & Davins Honeybell
- 1 Tablespoon fresh lemon juice
- 1/4 cup sugar
- 2 eggs
- 1 egg yolk
- 1/4 cup unsalted butter
- Pinch of salt
- Whipped Cream:
- 1 cup heavy cream
- 1/2 teaspoon orange extract
- 3 tablespoons sugar
- 1/4 cup plain Greek yogurt
- Preheat oven to 350 degrees. Grease with butter or pan spray a 9” x 13” glass baking dish.
- In a medium bowl, mix flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs, one at a time. Scrape down bowl and mix again.
- Add yogurt, juice and vanilla. Mix until combined. Scrape down bowl and mix again.
- Add flour mixture. Mix until mixture is combined, scraping down bowl once more.
- Spoon batter into prepared pan.
- Bake for 40 minutes or until a toothpick inserted into cake comes out clean.
- Let cool.
- Mix all ingredients together in a small saucepan. Slowly heat mixture, whisking constantly, until mixture begins to thicken and coats the back of a spoon. Do not let boil.
- Pour curd into a bowl and place a piece of clear film on top of mixture.
- Refrigerate several hours to cool and thicken more.
- In a large bowl, with a whisk attachment, add cream, orange extract and sugar. Beat until soft peaks.
- Stir in yogurt, beat until thickened.
- Fold in orange curd, leaving streaks of curd and cream.
- Do not blend completely, only because it looks nice with cream and curd streaks.
- Place a dollop of cream mixture onto each served cake square.
- Serve immediately.