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If you’ve ever politely eaten auntie's dense, dry and disappointing honey cake, with a crumb like sawdust that scrapes its way past your tonsils, this may not be the treat you're naturally drawn to. But here's a recipe that delivers on the promise of what a honey cake should be. Moist, tender and flavoursome.
Ingredients:
150g flour
100g caster sugar
80ml vegetable or sunflower oil
80ml freshly brewed coffee
60ml orange juice
60g honey
55g golden syrup
35g soft brown sugar
1¼ tsp ground cinnamon
1 egg
1 tsp baking powder
2/3 tsp bicarb of soda
½ tsp vanilla extract
¼ tsp ground nutmeg
¼ tsp allspice
Pinch of salt
Method
Preheat oven to 160c (fan). Line a 2lb loaf tin with a liner.
In a large bowl mix the flour, baking powder, bicarb of soda, spices & salt.
In another large bowl whisk together the sugars, oil, eggs, vegetable oil, honey, golden syrup, vanilla and orange juice. Then add the cooled coffee.
Make a well in the centre of the dry ingredients, add the wet and then using a hand whisk, whisk all ingredients together until fully incorporated and you have a smooth batter.
Pour into the prepared tin and bake for appx 45-55 mins. The cake should spring back when pressed gently.
Allow the cake to cool before removing from the tin, then place on a wire rack to fully cool.
Enjoy.
Gaby Van Clarke
Pastissets are a traditional biscuit, part of the rich culinary heritage of Menorca, one of Spain’s Balearic Islands just north of Mallorca. Similar to shortbread but with a coarser crumbly texture, they're especially popular around Christmas, Easter, and Saint's days.