less than 30 mins
1 to 2 hours
Matt Tebbutt makes Jewish cooking legend Florence Greenberg’s easy spiced honey cake on Saturday Kitchen
By Matt Tebbutt
From Saturday Kitchen
- 2 free-range eggs
- 110g/3¾oz caster sugar
- 3 tbsp vegetable oil
- 225g/8oz runny honey, plus 75g/2½oz for topping the cake
- 225g/8oz self-raising flour
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp mixed spice
- ½ tsp bicarbonate of soda
- 150ml/5fl oz warm water
- 75g/2½oz runny honey, warmed
- 75g/2½oz toasted flaked almonds
Preheat the oven to 180C/160C F/Gas 4 and grease and line a 23cm/9in loose-bottomed cake tin with baking paper.
Whisk the eggs and sugar together in a large bowl until thickened, you could do this in a stand mixer. Pour in the oil and honey and whick again to combine.
Sift the flour, ginger, cinnamon and mixed spice into a bowl.
Dissolve the bicarbonate of soda in the warm water, then fold the dry ingredients and the water into the egg mixture.
Pour the batter into the tin and bake for 1 hour to 1 hour 15 minutes, or until springy to the touch and a skewer inserted into the centre comes out clean.
Gently warm the honey over a low heat, then brush over the surface of the hot cake. Leave in the tin for half an hour or so before removing from the tin and placing on a wire rack to cool completely. Sprinkle over the toasted flaked almonds and serve.