When we were in Cyprus last year we had a lovely honey cake with coconut (I think!) which was lovely and juicy. I’ve been trying to find a recipe for a similar cake and have found a couple to try but at the same time came across this recipe for a spiced honey cake from Sainsbury’s website.
- 3 large eggs, separated
- 75g light muscovado sugar
- 100ml sunflower oil, plus extra for greasing
- 150g clear honey
- zest of 1 orange
- 175g plain flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 0.25 tsp ground nutmeg
- 1.5 tsp baking powder
- 0.5 tsp salt
- sour cream and honey, to serve (optional)
Preheat the oven to 160C / Fan 140C / Gas 3 and brush a loaf tin lightly with oil then line the base with baking paper.
First beat the egg yolks and sugar in a bowl until pale and mousse-like, about 3-4 minutes then whisk in the oil, honey and orange zest, then sift in the dry ingredients and stir until just combined.
Beat the egg whites in a separate bowl on high speed until stiff peaks form – you could try and hold it over your head… Add a third of the egg whites into the cake mixture, stirring vigorously to loosen the mix, then fold in the remainder and pour the mixture into the prepared tin.
Bake for 1 hour 10 minutes to 1 hour 15 minutes (mine took around 1 hour 20 minutes), until a skewer inserted in the middle of cake comes out clean or the cake bounces back when pressed. Place the cake on a wire rack and leave it to cool. Serve as it is or with sour cream and honey drizzled over.
The cake smelled amazing when it came out of the oven so I couldn’t wait to try it! I didn’t have it with the sour cream though but there was no need. You could probably taste the spices more than the honey but it still tasted great. The consistency was spot on…if I do say so myself!