Rich Spice Cake

Greece Is | March 16th, 2016

Greece IsAthensTasteRecipesGASTRONOMY

A dense, rich spice cake sweetened with sugar and honey that’s usually baked in a bundt cake pan. Cut into thick slices and serve with tea or coffee.

Chef: Tasos Tyranopoulos

Preparation & Cooking time: 200'

Serves: 14

INGREDIENTS

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)

INSTRUCTIONS

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.