Serve up a delicious honey cake
Created for us by Victoria Prever, food editor at The Jewish Chronicle, this tasty honey cake idea is guaranteed to wow
Makes 2 loaves
220g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
1 heaped tsp ground cinnamon
1 tsp ground ginger
Pinch all spice (optional)
125ml vegetable oil
85ml golden syrup
75g caster sugar
50g soft brown sugar (dark or light)
125ml freshly brewed coffee (or strong tea), warm but not boiling
2 large eggs, beaten
80ml orange juice
Handful flaked almonds, to decorate (optional)
1. Preheat the oven to 180°C/160°C and line 2 loaf tins (21cm x 11cm) with parchment.
2. In a large bowl, whisk the flour, baking powder, bicarbonate of soda and spices along with a pinch of salt.
3. In another bowl or large measuring jug, mix together the oil, honey, golden syrup, sugars and coffee. Stir to dissolve the sugars and to combine everything, then stir in the beaten eggs and orange juice.
4. Pour the wet ingredients into the dry ingredients, whisking as you go. Stop whisking as soon as they’re combined, with no floury lumps, then divide the mixture equally between the two tins. Sprinkle with almonds, if using.
5. Bake for 30-35 minutes, until the cakes spring back when gently pressed – the centres will firm up last, so press lightly on the edges. Make sure they’re cooked through, but be careful not to overbake, or they will be dry.
6. Cool the cakes in the tins on a wire rack. Once fully cooled, remove from the tins. You can eat them on the day, but the flavours will be even better if you wrap the cakes in baking parchment or foil and cling film, then store for 3 days or more.