For an 8-inch round cake
- 8 eggs, preferably organic
- 400g sugar
- 150g honey of your choice
- 240g fresh cream
- 150g butter, softened, and extra for buttering the cake pan
- 1/5 tsp salt
- 450g all-purpose flour
- 8g baking powder
- Zest of 1 unwaxed orange
- 3 tsp cinnamon powder
- 2 tsp nutmeg, freshly grated
- 1½ tsp ground coriander
- 1½ tsp ground sweet anise
- 1 tsp powdered ginger
- Icing sugar (for dusting over the top)
With a whisk, beat the eggs for about two minutes until fluffy. Add the sugar, honey, cream, butter and salt and continue beating for another 2-3 minutes, until well-blended.
Pour in the flour, baking powder, zest and all the spices and beat for 2-3 minutes, until a smooth, firm batter is formed. Grease the cake pan and pour in the batter.
Cover with cling film and leave in the refrigerator for about two hours, to rest.
Preheat the oven to 170°C. Remove the pan from the refrigerator, remove the cling film and bake for about 1 hour. Check by piercing the cake with a knife; if it comes out clean, the cake is ready, otherwise bake it for a few more minutes.
Remove from the oven, leave to cool and remove the cake carefully from the mold. Sprinkle with powdered sugar and serve.
Tip: This cake goes very well with honey cream. Beat 250g of softened butter with 130g honey until fluffy. Cut the cake in half, spread the cream in the middle and sandwich the two halves together.