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.
Prep time: 20 Mins
Cook time: 60 Mins
Effort: Easy
Yield: 12 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
- 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.
