Almond honey spice cake

Cut yourself a big slice of this light and fluffy almond, honey and sweet spiced cake to enjoy as morning or afternoon tea with a cup of your favourite brew.
Almond honey spice cake


Spiced syrup
Honey orange cream


1.Pre-heat oven to 180°C (160°C fan-forced). Grease deep 20cm round cake pan; line base and side with baking paper.
2.In a small bowl, beat butter, sugar, honey and spices with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions; transfer mixture to medium bowl. Fold in almond meal, semolina, baking powder and milk.
3.Spread mixture into pan and bake 35-40 minutes. Stand cake 5 minutes.
4.To make spiced syrup, stir ingredients in small saucepan over heat, without boiling, until sugar dissolves; bring to a boil. Boil uncovered, without stirring for 5-7 minutes, until syrup thickens slightly. Strain into a small bowl.
5.Pour hot syrup over hot cake; cool cake in pan to room temperature. Turn cake, in pan, upside down onto serving plate; refrigerate 3 hours, or overnight.
6.Make honey orange cream by beating cream, honey and rind in small bowl with electric mixer until soft peaks form.
7.Remove cake from pan and serve cake at room temperature with honey and orange cream.

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