I’ve been experimenting with a new cake this week after a lazy Sunday morning in bed dozing and dreaming up ideas.
The cake I imagined as I was all snuggled up in the duvet was sweet and warming, with a hint of exotic spice.
A spiced honey drizzle cake.
So, without further ado I set about adapting recipes, testing amounts and creating just the right spice mix for my dream cake.
And now it’s ready to share with you….
- 225g / 8 oz butter (very soft – ideally slightly warmer than room temp)
- 55g / 2 oz light brown sugar
- 85g / 3 oz honey
- 3 eggs – beaten in a cup/bowl
- 170g / 6 oz self raising flour
- 55g / 2 oz spelt flour
- 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp ground anise
- 1 tsp anise seeds
- pinch salt (if using unsalted butter)
- 85g / 3 oz honey (extra to the amount above)
- 1/2 lemon
- Preheat oven to 170 degrees / Gas Mark 3.5.
- Grease an 8 inch round cake tin – if you have one with a loose bottom use that. If not, add a circle of greaseproof paper.
- Measure out the butter, honey & sugar and cream together using electric beaters. This step is vital to get right – this is where a lot of the air in the cake comes from and without this step it won’t rise properly. Beat it until pale in colour, light and fluffy – maybe even slightly aerated.Scrape the sides of the bowl regularly and make sure you beat for at least 5 mins – it should feel lighter as you mix as well as being paler in colour. See images below for a guide – the first is as we started mixing, the second is towards the end and the third shows the change in colour from dark mix on the side of the bowl to the main mix being much paler:
- In a separate bowl weigh out your flours, add the spices and mix them together.
- Next add your eggs slowly – bit by bit by bit – to the creamed butter & sugar, still mixing using your electric beaters. If you add the eggs too fast the mixture will curdle and that will affect the rise. Add slowly and mix well. If you spot it starting to curdle (looking a bit scrambled eggy!) add a spoon of flour as you mix.
- When all the eggs are incorporated, start to sift your spiced flour into the bowl & fold in using a metal spoon and a gentle touch. You want to keep all the air you’ve spent time adding in the earlier stages, so be as gentle as you can and mix until it is all just incorporated. You want to mix as little as possible by this point.
*Tip – taste the mix at this point and see if you like the balance of spices, you can add more of any of them at this point if you like.
- Spoon the mixture gently into your cake tin.
- Bake for 45 mins – check at this point and leave for another 5-10 mins depending on your oven.
- When it is springy to the touch bring it out and heat up the remaining honey. Add a squeeze of lemon and mix well.
- Prick the cake all over with a toothpick – do some shallow & some deep to allow the drizzle to penetrate to different levels.
- Gradually spoon over the warmed honey, allowing it to sink into the holes and saturate the cake. Sprinkle with some caster sugar for a sparkly finish, or go for a simple water icing if you want it to look more fancy.
I like the combination of simple cake with indulgent honey & spices. I hope you do too!