Spiced honey cake! This family of cakes was really fun to make. I want to get more into the decorating side of cake making. This is a simple satisfying cake which you can embellish with anything you can think of. I decorated the little ones with toppings of shredded coconut, lemon zest, walnuts and crystallised ginger. I used to have cookie decorating parties with pots of different coloured icing and tons of decorations, you could make these cakes for friends and leave them to choose their own icing and topping. Mix and match afternoon cake! I bought some fantastic silicone moulds in a cookery shop in Florence a while ago and used them for these cakes. If you want to make as many as I did you need to double the ingredients, otherwise it is just right for one big cake. I made some orange curd which went really well with this. Orange curd = next blog post!
Takes 10 minutes to prep and 35-40 minutes to bake.
What you need:
1 fun cake mould or cake tin or 6 small cake moulds to make individual cakes
50g dark brown sugar
250g self-raising flour
1 tsp baking powder
1 tsp cloves
1 heaped tsp cinnamon
2 dessert spoons of lemon zest
For the icing and decorations:
100g icing sugar
Lemon juice of 1 small lemon or half a large lemon
Crystallised ginger pieces
A mixture of fruit: raisins, sultanas, dried cranberries
A mixture of nuts: walnuts, almonds, cashews
What you need to do:
1. Heat the oven to 170C (fan).
2. Grind the cloves with a mortar and pestle to a powder.
3. Cream the butter and sugar together in a large bowl.
4. Beat the eggs in, one at a time, and add the honey and lemon zest. Combine well.
5. Sift the flour, baking powder, cinnamon and ground cloves together and gradually add to the wet ingredient mix, combining as you add it.
6. Spoon the batter into the cake tin or mould(s).
7. Bake in the preheated oven for 35-40 minutes. Test it with a skewer or a knife which should come out clean when inserted.
8. While it’s baking you can make the icing. Simply put the freshly squeezed lemon juice in a bowl and add icing sugar bit by bit, using a fork to mix it into the juice. You should reach a consistency that drips from the fork quite slowly, too fast and it is too runny – add more sugar.
9. Once the cake is ready, allow it to cool then ice the top with streaks of icing and sprinkle the fruit and nuts, coconut, lemon zest or whatever you fancy on top to make it look seriously enticing!