Spiced honey cake
Serves 8 | prep 25 mins | total time
- 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)
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.
Tip Cooling the cake upside down means that even though the sponge sinks a little in the middle, you still get a beautiful level top.