A traybake with attitude, this iced honey spice cake is warming, sticky and flavoursome. The lemon icing on top is a good foil for the sweet honey and spices. It's easy to make and perfect for parties, potlucks and the colder months of the year.
Melt the honey in a small pan with the butter over a gentle heat. Leave to cool a little.
100 g honey, 140 g unsalted butter
Sieve the flours into a bowl along with the cocoa and spices.
275 g flour, 25 g cocoa powder, ½ tsp ground cayenne pepper, 1½ tsp ground ginger, 1½ tsp ground cinnamon, ¼ tsp ground cloves
Stir in the sugar.
100 g golden caster sugar
Grate in the lemon and orange zests.
1 small lemon, 1 small orange
Chop up any chunky strands of marmalade and stir it into the flour to coat.
40 g marmalade
In a small glass or cup, mix the bicarbonate of soda with the water.
1 ½ tsp bicarbonate of soda (baking soda), 4 tbsp water
Make a well in the centre of the flour and add the eggs, honey and butter.
2 medium eggs
Mix from the centre outwards, adding the water at the end.
Spoon into a greased 23 cm sq (9") cake mould or lined tin and bake at 180℃ (160℃ fan, 350℉, Gas 4) for 35 minutes or until the cake is well risen and firm to the touch.
Allow to cool completely, then turn out onto a board.
Icing
Sift the icing sugar into a bowl and add just enough lemon juice to make a very slightly runny icing.
150 g icing sugar, 1 tbsp lemon juice
Spread this over the top of the cooled cake.
Place the crystallised ginger over the top then leave to set.
16 pieces crystallised ginger
Cut into 16 squares.
Notes
blah balhPlease note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.