A tasty, mouth watering cake that’s impossible to resist.



  • In a blender mix butter with sugar and honey until light and fl uffy. In separate bowl, whisk egg yolk with rum and vanilla.
  • Add egg yolk mixture to butter mixture slowly, and beat until combined.
  • Sift fl our and baking powder together and gently fold in the butter mixture to make a light short crust pastry.
  • Preheat the oven to 150° C.
  • Lightly grease a 8” pie mould and spread the pastry dough evenly at the base to about 1 cm thickness.
  • Prick the base all over with a fork and bake for 3 minutes in a pre-heated oven at 150° C. Remove using mittens and cool slightly before pouring in the batter.


  • In a glass bowl combine all the fi lling ingredients together using a hand blender. When the mixture is smooth keep aside for a few minutes.
  • Preheat the oven to 150° C.
  • Pour the prepared fi lling mixture into the baked pastry shell.
  • Place in the centre rack position in the OTG oven and bake at 200° C for 20 minutes . Remove and stand at room temperature for 15 to 20 minutes.
  • The cake will shrink a bit. Then chill for a few hours before serving.



150 gm Butter (softened)
150 gm Granulated Sugar
2 tbsp Honey
1 egg Yolk (optional)
1 tbsp Rum (optional)
½ tsp Vanilla Essence
¼ tsp Baking Powder
250 gm Refi ned Flour


100 ml Orange Juice
2 tbsp Orange Marmalade
100 ml Cream
200 gm Cream Cheese (softened)
75 gm Granulated Sugar
3 Eggs (at room temperature)
1 tbsp Vanilla Essence
½ cup Miniature semi-sweet Chocolate Chips
A pinch of Salt
  • Cooking Time: 10 mins
  • Cooking Temp: 200°C
  • Cooking Mode: Bake
  • Preparation Time: 15 mins
  • Shelf Placement : Centre
  • Serves: 4