Honey cake with citrus frosting

Cake
Flour, all-purpose	1 ¾ cups
Cinnamon, ground	1 ¾ teaspoons
Baking powder	½ teaspoon
Baking soda	½ teaspoon
Cloves, ground	¼ teaspoon
Allspice, ground	¼ teaspoon
Salt	¼ teaspoon
Ginger, ground	1/8 teaspoon
Oil, vegetable	¼ cup
Oil, almond	¼ cup
Honey	½ cup
Eggs, room temperature	2
Sugar, granulated	½ cup
Sugar, dark brown	½ cup packed
Tea, strong black, hot brewed	½ cup + 2 tablespoons
Orange juice	2 tablespoons
Vanilla paste	½ teaspoon
Frosting
Sugar, granulated	½ cup + ½ cup
Flour, all-purpose	¼ cup + 1 tablespoon
Milk, whole	1 cup
Butter, unsalted, softened	1 cup
Orange zest, finely grated	1 teaspoon
Vanilla extract	1 teaspoon
Salt, kosher	¼ teaspoon
Candied
Water	1 ½ cups
Sugar, granulated	½ cup
Orange, navel, thinly sliced	1

Cake

1. Preheat the oven to 350°F; grease an 8-inch springform pan and line the bottom with parchment paper, and wrap the outer bottom with aluminum foil, then set on a rimmed baking sheet. 
2. In a bowl, whisk the flour, cinnamon, baking powder, baking soda, cloves, allspice, salt, and ginger. 
3. In another bowl, whisk together the oil and honey. 
4. In a stand mixer fitted with the whisk, beat the eggs with both sugars at medium-high speed until thick and nearly doubled in volume, about 4 minutes. 
5. Gradually beat in the oil-honey mixture until just combined, about 1 minute. 
6. In a small bowl, combine the tea, juice, and paste. 
7. At low speed, in three alternating additions, add the dry ingredients and the tea mixture, until just combined. 
8. Scrape the batter into the prepared pan. 
9. Bake for 55 minutes, until a toothpick inserted in the center comes out clean. 
10. Transfer the cake to a rack, and let cook for 1 hour. 
11. Run a knife around the edge of the cake, and remove the springform ring. 
12. Invert the cake, and remove the springform bottom; discard the parchment paper. 
13. Let the cake cool completely, about 45 minutes, then transfer to a cake plate. 

Frosting

1. In a small saucepan, whisk ½-cup sugar with the flour, then whisk in the milk. 
2. Bring to a boil over moderately low heat, whisking constantly, about 10 minutes. 
3. Scrape into a heatproof bowl, and press a sheet of plastic wrap directly onto the surface; let cool 1 hour. 
4. In a stand mixer fitted with the paddle, beat the butter with ½-cup sugar and orange zest at medium speed until fluffy and smooth, about 5 minutes. 
5. Beat in the cool milk-flour mixture, 1 tablespoon at a time, beat well after each addition. 
6. Beat in the vanilla and salt, and continue beating until smooth, about 2 minutes. 
7. Spread a thin layer of frosting al over the cake, and refrigerate until set, about 15 minutes. 
8. Spread the remaining frosting all over the top and sides of the cake. 
9. Refrigerate until the frosting is just firm, about 30 minutes. 

Candied

1. Bring the water and sugar to a boil. 
2. Add the orange slices, and simmer for 30 minutes. 
3. Transfer the slices to a rack to cool. 
4. Top the cake with the slices before serving. 

Recipe moderately adapted from Food&Wine Magazine, March 2017

Pork meatballs & corn cream

Butter, unsalted	2 tablespoons + 4 tablespoons + 4 tablespoons
Corn kernels	6 ears
Oil, extra-virgin olive	1 tablespoon + 2 tablespoons
Salt, sea	1 teaspoon +
Pepper, freshly ground	½ teaspoon +
Water	2/3 cup
Sage, minced	½ teaspoon + ½ teaspoon
Thyme, minced	½ teaspoon + ½ teaspoon
Milk, whole	¼ cup
Breadcrumbs, plain dry	3 tablespoons
Pork, ground	12 ounces
Parsley, minced	1 tablespoon
Garlic, minced	2 teaspoons
Coriander, ground	¼ teaspoon
Allspice, ground	Pinch
Parmigiano-Reggiano, freshly grated	½ cup +
Mushrooms, cremini, cleaned, quartered	1 cup
Shallots, thinly sliced	½ cup
Wine, dry white	¼ cup
Vinegar, sherry	1 tablespoon
Chicken stock, low-sodium	4 cups
Spaghetti, whole-wheat, cooked; reserving ½-cup cooking liquid	1 pound

1. In a medium saucepan, melt 2-tablespoons butter. 
2. Stir in 2-cups kernels, and season with salt and pepper. 
3. Add the water, and bring to a simmer; remove from heat. 
4. Transfer the kernels and water to a blender, and puree until smooth. 
5. Strain the corn cream through a fine sieve into a small bowl, pressing on the solids; discard the solids. 
6. In a skillet, heat 1-tablespoon oil. 
7. Add ½-teaspoon each of the sage and thyme, and cook over moderate heat until fragrant, about 30 seconds. 
8. Scrape the oil into a bowl, and stir in the milk and breadcrumbs. 
9. Add the pork, parsley, garlic, coriander, allspice, 2-tablespoons cheese, 2-teaspoons salt, and ½-teaspoon pepper; mix well. 
10. Form the mixture into twelve meatballs; transfer to a plate. 
11. Wipe the skillet, and heat 2-tablespoons oil. 
12. Add the meatballs, and cook over moderately high heat until browned all over, about 5 minutes; transfer to a clean plate. 
13. Add 4-tablespoons butter and the mushrooms, and season with salt and pepper; cook, stirring occasionally, until lightly browned, about 3 minutes. 
14. Using a slotted spoon, transfer the mushrooms to the plate with the meatballs. 
15. Add the remaining kernels to the skillet, and cook over moderately high heat, stirring, for 1 minute. 
16. Add the shallots and the remaining sage and thyme, reduce the heat to moderate and cook, stirring occasionally, until the shallots are softened, about 3 minutes. 
17. Add the wine and vinegar; cook for 1 minute. 
18. Stir in the chicken stock; bring to a boil. 
19. Cook until the broth is reduced by half, about 15 minutes. 
20. Add the meatballs and mushrooms to the skillet and cook, stirring, until the sauce is thickened and the meatballs are cooked through, about 5 to 7 minutes. 
21. Transfer the meatballs to a plate and keep warm. 
22. In the pot used to cook the pasta, return the spaghetti and reserved cooking liquid. 
23. Add the corn mixture, corn cream, the remaining butter, and 6-tablespoons cheese and cook, tossing, until the pasta is coated with a thick sauce; season with salt and pepper. 
24. Top with the meatballs, garnish with more cheese, and serve immediately. 

Recipe adapted from Food&Wine Magazine, October 2016