serves
12-14
prep
25 minutes
cook
50 minutes
difficulty
Easy
serves
12-14
people
preparation
25
minutes
cooking
50
minutes
difficulty
Easy
level
This one is best kept for at least 3-4 days before serving as it becomes more moist and flavoursome with time.
Ingredients
- 200 g (1⅓ cups) plain flour
- 1½ tsp ground cinnamon
- ¾ tsp ground ginger
- ½ tsp ground cloves
- ½ tsp ground allspice
- ¼ tsp bicarbonate of soda
- 3 eggs
- 110 g (½ cup, firmly packed) brown sugar
- 175 g (½ cup) honey
- 125 ml (½ cup) light olive oil or sunflower oil, plus extra to grease
- 80 ml (⅓ cup) freshly brewed coffee, cooled
- 1 orange, zest finely grated
- icing sugar, to dust
Cooling time: 1 hour
Instructions
1. Preheat the oven to 170°C (150°C fan-forced). Brush a 27 cm x 8 cm (base measurement) loaf tin with extra oil to grease and line the base and sides with one piece of non-stick baking paper, cutting into the corners to fit.
2. Sift together the flour, spices and bicarbonate of soda.
3. Use an electric mixer with a whisk attachment to whisk the eggs and sugar on high speed for 5 minutes or until very thick and pale and a ribbon trail forms when the whisk is lifted. Add the honey and whisk until well combined. Add the coffee, oil and orange zest and whisk again until well combined.
4. Add the flour mixture to the egg mixture and use a spatula or large metal spoon to fold together until just combined.
5. Pour the mixture into the prepared tin and bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin for 10 minutes before turning onto a wire rack to cool completely. Sprinkle with icing sugar and serve in slices (see Baker’s tips).
Baker’s tips
• This cake is best kept wrapped in plastic wrap and then in foil or in an airtight container or wrapped in plastic wrap and then foil, for 3-4 days before serving. It will keep for up to a week in total.
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Nick Banbury. Creative concept by Belinda So.
This recipe is part of our column. Read tips on how to bake the perfect Bundt cake in her column.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This one is best kept for at least 3-4 days before serving as it becomes more moist and flavoursome with time.
