The food editor's pick: Spiced, sweet and moist honey cake

1 tbsp baking powder

1 tsp bicarbonate of soda

1/2 tsp salt

4 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground allspice

250 ml ( 1 cup) vegetable oil

175g (1/2 cup) honey

175g (1/2 cup) golden syrup

300g (1 1/2 cups) caster sugar

100g (1/2 cup) soft brown sugar

3 large eggs

1 tsp vanilla extract

250ml (1 cup) freshly brewed coffee (or strong tea)

180ml (3/4 cup) orange juice

Topping:

either a handful of slivered almonds

or

Honey Glaze

60g (1/2 cup) icing sugar, sifted

1 tbsp honey

1-3 tsp hot water

Method

Preheat oven to 180C (350F)

Grease and line loaf tins or angel food pan with baking parchment. If using a bundt or tube pan make sure it is very well greased and dusted with flour.

In a large bowl whisk flour, baking powder, baking soda, salt and spices.

In another bowl mix together remaining ingredients, adding coffee last

Make a well in the centre of the dry ingredients and add the wet ingredients, mixing with a strong whisk or wooden spoon and combine until all ingredients are fully incorporated. (You can try to mix it in an electric mixer, but it is a very wet batter and mine goes everywhere!)

Pour into the prepared pans and sprinkle the top with almonds if using

Put cake(s) on a baking sheet in the oven and bake loaf tins for 40-45 minutes, or bundt/angel cakes for 55-65 minutes or until the cake springs back when gently pressed. As the batter is liquidy it may take extra time, depending on your oven.

Allow to cool for at least 15 minutes before removing from the pan.

While the cake is cooling, if you want to glaze the cake, mix together the icing sugar, honey and 1-3 tsp hot water, depending on how thin you want it.

When the cake is still warm, trickle, spoon or brush the glaze over the cake.

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