Honey Cake

Method

0 of 9 steps

Heat the oven to 170°C (a little lower if you have a fan oven).
Melt some butter and brush it all over the inside of the loaf tin. Then either line with greaseproof paper and brush with butter again, or tip a little flour into the tin, shake it round to coat the butter and tip out the extra. Put the tin in the fridge while you mix the cake.
Weigh the flour, baking powder, bicarbonate of soda and spices, and sieve them into a large bowl. Add both sugars and whisk to combine.
Make a cup of tea with a tea bag and no milk, at least 70 ml, and take the tea bag out.
Lightly whisk the egg in a separate clean bowl.
Make a well in the middle of the dry ingredients. Pour in the oil, honey, 70 ml tea, the dessert wine (or milk) and the egg, then whisk until smooth.
Take the tin out of the fridge and pour the batter in, scraping the bowl. Scatter the flaked almonds over the top, piling them on generously as the cake will rise and spread them out.
Cover the tin with foil and bake for 40 minutes. Take off the foil and bake for about another 10 minutes, at the same temperature.
Leave the cake in the tin for 10–15 minutes, then turn it out onto a wire rack to cool completely. It is fine to eat then, but wrap it and keep it for a few days if you can wait, as the flavour deepens.

Lovely. Time to eat!