… i’ve rediscovered the joy of making cakes by hand, by which I mean without the use of a mixer or whisk… just me.. a bowl… and a wooden spoon… I’m not advocating it for every cake, its just for these simple ones where the butter is soft or if i’m using margarine I find it quite satisfying and so easy… and clearly there’s quite a bit less washing up… and the results have been so exemplary that I really can’t find a reason not to keep doing it this way…
… this cake was going to be my entry for we should cocoa as the theme this month is almonds but it was only as I was slamming the cake into the oven that I realised I hadn’t put any chocolate into it… so i’m entering it into the alphabakes, hosted this month by Caroline from Caroline Makes. The lucky letter is ‘H’ and so the honey cake is a perfect fit…
…and if I don’t say so myself this cake is bloody amazing… so deeply layered with floral scent and flavours is the fabulous honey i’ve used that both The Viking and our weekend guests asked if there was ginger or golden syrup in it… I guess the honey has caramelised whilst baking and it really is superb… I picked it up from my recent visit to The Skidbrooke Cyder Company… Guy and Kate quickly realised they needed bees to pollinate the 800 apple trees they have and so installed 5 of their own bee hives… and a delicious side-line in honey, beeswax and meade are the results!
honey, almond and orange cake
115g butter or margarine
80g golden caster sugar
80g lincolnshire honey
grated zest of 1 orange
165g plain flour
60g ground almonds
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1 teaspoon cinnamon
75 ml milk
a handful of almond slivers
for the syrup
2 tablespoons honey
juice of 1 orange
– pre-heat the oven to 160C
– grease and line a 20cm loose-bottomed cake tin
– place the butter, sugar, honey and orange zest in a large bowl and beat with a spoon until light and fluffy
– in a separate bowl mix the flour, baking powder, bicarb, cinnamon and ground almonds together
– break one of the eggs into the butter mix and beat in, next add a little of the flour mix and beat again, then add the second egg and beat it in followed by a little more flour and beat in.
– next alternate between a little of the flour mix and a little milk until its all used up and mixed in.
– pour the batter into the cake tin, smooth the top and sprinkle with almond slivers..
– bake for 40 minutes or until golden and risen
– take it out of the oven and prick all over with a skewer
– place the honey and orange juice in a jug and heat it gently in a microwave and then pour it all over the cake…
eat and of course, enjoy!