Spiced honey cake
Serves: 8
Prep time: 25 minsTotal time: 
Photograph by Dan Jones
Spiced honey cake
Serves: 8
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
283Kcal
Fat
12gr
Saturates
2gr
Carbs
39gr
Sugars
23gr
Fibre
1gr
Protein
5gr
Salt
0.6gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 3 large eggs, separated
- 75g light muscovado sugar
- 100ml sunflower oil, plus extra for greasing
- 150g clear honey
- zest of 1 orange
- 175g plain flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- 1½ tsp baking powder
- ½ tsp salt
- 150ml soured cream, to serve (optional)
- 2 tbsp clear honey, to serve (optional)
Step by step
Get ahead
You can bake the cake 2-3 days ahead and store in an airtight container; it also freezes well.
- Preheat the oven to 160°C, fan 140°C, gas 3. Brush a 20cm x 9cm x7cm deep (1.25 litre capacity) loaf tin lightly with oil and line the base with baking paper.
- In a mixer or using an electric hand whisk, beat the egg yolks and sugar in a bowl until pale and mousse-like, about 3-4 minutes. Whisk in the oil, honey and orange zest, then sift in the dry ingredients and stir until just combined.
-
Beat the egg whites in a separate clean bowl (and with a clean whisk) on high speed until stiff peaks form. Add a third of the egg whites into the cake mixture, stirring vigorously to loosen the mix, then gently fold in the rest and pour into the prepared tin. Bake for 1 hour 10 minutes to 1 hour 15 minutes, until a skewer inserted in the middle of cake comes out clean. Place upside-down on a wire rack and leave in the tin to cool. Serve as it is or with sour cream and honey drizzled over.TipCooling the cake upside down means that even though the sponge sinks a little in the middle, you still get a beautiful level top.
