This dense and sticky Honey, Orange and Coriander Cake combines the sweetness of honey with the zest of the orange and the warmth of coriander.
20 Mins
60 Mins Easy12 Servings
Image: The Yurt at Nicholsons
Ingredients
For the cake
410g butter
375g sugar
6tsp runny honey
Grated zest of 2 oranges
3tsp coriander seeds toasted & crushed
6 large eggs
225g spelt flour
3tsp baking powder
225g ground almonds
For the honey syrup
6tsp runny honey
3tsp coriander seeds toasted & crushed
Juice of 2 oranges
Method
Cake
Beat the butter and sugar until light and fluffy.
Add the honey, orange zest and coriander seeds and beat until well combined.
Finally, add the eggs, flour, baking powder and ground almonds and beat again until thoroughly combined.
Grease and line the cake tin.
Spoon the mixture into the tin and bake at 160ºC (fan) for approximately 1 hour until the sponge is springy to the touch and a skewer inserted into the middle comes out clean.
Cover with foil if it starts to become over-brown while cooking.
Meanwhile…
Make the syrup by combining all the syrup ingredients in a pan and simmer gently for 10 to 15 minutes, until reduced and thicker.
Prick the cake all over while it is still warm and then drizzle over the syrup so that it soaks in.
Remove the cake from the tin when it has cooled.
Recipe notes
Making the most of Honey made by the bees on the Nicholsons’ site, this dense and sticky Honey, Orange and Coriander cake combines the sweetness of honey with the zest of the orange and the warmth of coriander.
About this recipe
This honey, orange and coriander cake recipe is courtesy of The Yurt Cafe at Nicholsons