Hello all, hope you are enjoying some lovely sunshine where you are! What a nice change for the UK after the terrible (and terribly long) winter. The sunshine just makes everything better.
Last week we went away for the week to the very beautiful Exmoor National Park and went totally phone, wifi and facebook free. Seems like we all needed a technology break – it’s strange how quickly we adapt to doing things “old school” when needed. The week was a totally lovely relaxing family adventure.
On one of our days out we visited an amazing bee farm. We saw all the different times of hives and learnt how vital bees are to our ecosystem. After all that, we went and had cream teas with honey instead of jam, and stocked up on our own honey supplies whilst the juniors ran around on a bee themed soft play place. The honey we bought was deliciously thick and had a heavy pollen tang. Of course I had to make a honey cake with it. What else?
This cake we served up with honeycomb ice cream. On our return from Exmoor we popped in to visit some very good friends who served up honeycomb ice cream for dessert and now I’m addicted. My lovely friend also has an equally delicious blog – you can check it out here.
1/2 cups (440 grams) all-purpose flour
1 tablespoon (15 grams) baking powder [see Update above]
1 teaspoon (5 grams) baking soda
1/2 teaspoon kosher salt
4 teaspoons (about 8 grams) ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup (235 ml) vegetable oil
1 cup (340 grams) honey
1 1/2 cups (300 grams) granulated sugar
1/2 cup (95 grams) brown sugar
3 large eggs at room temperature
1 teaspoon (5 ml) vanilla extract
1 cup warm (235 ml) coffee or strong tea
1/2 cup (120 ml) fresh orange juice
zest of 1 orange
Fits in three loaf pans, two 9-inch square or round cake pans, one 9 or 10 inch tube or bundt cake pan, or one 9 by 13 inch sheet cake. I made mine in two full-size loaf pans plus two miniature ones.
Preheat oven to 170°c11 Generously grease pan(s) with non-stick cooking spray. For tube or angel food pans, line the bottom with lightly greased parchment paper, cut to fit.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee or tea, orange juice and zest. (If you measure your oil before the honey, it will be easier to get all of the honey out.)
Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.
Spoon batter into prepared pan(s). Sprinkle top of cake(s) evenly with almonds, if using. Place cake pan(s) on two baking sheets, stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top).
Bake until cake tests done, that is, it springs back when you gently touch the cake center. For angel and tube cake pans, this will take 60 to 75 minutes, loaf cakes, about 45 to 55 minutes. For sheet style cakes, baking time is 40 to 45 minutes.
Let cake stand fifteen minutes before removing from pan.