This delicately flavoured honey cake is one of those wonderful recipes that you really can get into the oven within 10 minutes of deciding to make it. I also love that it smells and tastes a little bit like gingerbread, but is still fluffy and light. These quantities make one large slab cake, but you could halve them to make a 20 cm (8 inch) cake.
Serves: 6-8 (with leftovers)
Prep time: 10 mins
Cook time: 50 mins
WHAT YOU NEED
150 g (5 ½ oz) butter
1 ¾ cups (260 g) self-raising flour
½ cup (100 g) dark brown sugar
⅔ cup (235 g) honey
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp freshly grated nutmeg
3 eggs
¾ cup (200 g) natural yoghurt
3 blood oranges, peeled and cut into small pieces
Icing
1 cup (125 g) icing (confectioners’) sugar
Grated zest and juice of 1 lemon
WHAT TO DO
Preheat the oven to 180°C (350°F). Grease a deep 30 x 20 cm (12 x 8 inch) roasting tin and line the tin with baking paper.
Melt the butter and set aside to cool for at least 5 minutes.
Combine the flour, brown sugar, honey, spices, eggs, yoghurt and cooled butter in a food processor. Whizz for 1 minute or until you have a smooth batter.
Pour the batter into the lined tin, smooth the top and dot with the orange pieces. Bake for 45 minutes or until a skewer inserted in the middle of the cake comes out clean. Leave the cake to cool for 10 minutes before lifting it out of the tin and transferring it to a wire rack to cool completely.
For the icing, whisk together the icing sugar, lemon zest and juice until thick and smooth. Pour the icing over the cake and serve it in lovely big wedges.
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