Spicy Honey Cake
Inspiration for this recipe from Jenni Fleetwood in her wonderful book “Honey”

I have reduced the amount of sugar and honey and used lemon rind as well as the orange rind. Next time I’ll not use any sugar at all. I also used ½ wholemeal and ½ plain organic flours.

If you can resist, the flavours of this cake mature over two to three days. Because honey attracts moisture cakes stay moist and fresh over that time.

Ingredients

  • 1 ½ cups flour (opt. ½ wholemeal and ½ plain)
  • ¼ cup very fine sugar*
  • 1 tsp. ground ginger and 1 tsp. ground cinnamon
  • 1 tsp. baking soda
  • ¾ cup liquid honey (a strong flavoured one like Native bush is nice)
  • 4 tbsp. melted coconut oil
  • Grated rind of orange (and lemon if desired)
  • 2 eggs, whole
  • 5 tbsp. orange juice
  • 2 tsp. chopped root ginger

*I ground up my organic golden sugar in a small coffee grinder until it became powder-fine.

Method

  • Preheat oven to 180ºC.
  • Line a rectangular baking tin 25 x 20 x 5cm with baking paper.
  • In a large mixing bowl stir together all the dry ingredients.
  • Make a well in the centre of the ingredients and blend in remaining ingredients.
  • Mix well until smooth.
  • Pour the cake mixture into the prepared tin and bake for 30 minutes or until firm to the touch, and golden brown.
  • Leave the cake to cool in the tin, before storing at room temperature.
make a well
Making a well for the ingredients

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