Ouzo-Infused Bitter Orange & Anise Honey Cakes with Smoked Paprika Syrup

Instructions

1. 1

   Preheat oven to 180°C (350°F). Grease and flour a 12-cup muffin tin or line with parchment paper. (2 minutes)

   ~2 min
2. 2

   In a large bowl, cream together softened butter and granulated sugar until light and fluffy. (5 minutes)

   ~5 min
3. 3

   Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. (3 minutes)

   ~3 min
4. 4

   Gradually whisk in the ouzo, bitter orange zest, and bitter orange juice. (2 minutes)

   ~2 min
5. 5

   In a separate medium bowl, whisk together all-purpose flour, ground anise, baking powder, and salt. (2 minutes)

   ~2 min
6. 6

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. (3 minutes)

   ~3 min
7. 7

   Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. (2 minutes)

   ~2 min
8. 8

   Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cake comes out clean. (25 minutes)

   ~25 min
9. 9

   Let the cakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)

   ~10 min
10. 10

    While the cakes cool, prepare the syrup. In a small saucepan, combine honey and water. Heat over medium heat, stirring until the honey is dissolved. (5 minutes)

    ~5 min
11. 11

    Stir in the smoked paprika and ground cinnamon. Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld. (5 minutes)

    ~5 min
12. 12

    Strain the syrup through a fine-mesh sieve into a clean small bowl to remove any solids. Set aside. (2 minutes)

    ~2 min
13. 13

    Once the cakes are completely cool, generously drizzle the smoked paprika honey syrup over each cake. Allow the syrup to soak in for a few minutes before serving. (0 minutes)