- 1 1/3 cups (465g) honey
- 2 teaspoons finely grated orange rind
- 2 teaspoons finely grated lemon rind
- 2 chamomile tea bags
- 3 cups (450g) plain flour
- 2 teaspoons baking powder
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 2/3 cup (150g) caster sugar
- 1/2 cup (110g) firmly packed brown sugar
- 3/4 cup (180ml) sunflower oil
- 2 teaspoons vanilla extract
- 1 teaspoon orange blossom water
- 4 eggs, beaten lightly
- 2/3 cup (100g) coarsely chopped natural almonds, optional
- Edible flowers, to serve
- 2 tablespoons honey, extra
Crème fraîche frosting
- 1 2/3 cups (400g) crème fraîche
- 1/2 cup (80g) icing sugar
- 1Place honey, orange rind and half the lemon rind in a small saucepan; bring to the boil. The second it comes to the boil, remove from heat and stir in the tea bags until combined; cool. Discard tea bags.
- 2Preheat the oven to 180°C (160°C fan- forced). Grease two deep 23cm round cake pans; line bases with baking paper.
- 3Sift flour, baking powder, soda, salt and spices into a large bowl. Add sugars; stir to combine. Make a well in the centre.
- 4Add the cooled honey mixture to the dry ingredients with oil, extract, orange blossom water, egg and almonds. Whisk with a balloon whisk until smooth. Pour mixture evenly into pans.
- 5Bake cakes for 40 minutes or until the middle of the cake springs back when pressed lightly with your finger. (The skewer test will not work here as the cake is so moist it will not leave the skewer clean even when fully cooked.) Leave cakes in the pans for 10 minutes before turning, top-side up, onto wire racks to cool. Trim tops of cakes to level, if necessary. Split each cake in half.
Crème fraîche frosting
- 6Combine crème fraîche, sifted icing sugar and the remaining lemon rind in a medium bowl. Beat with a balloon whisk or electric mixer until soft peaks form.
- 7Spread one cake layer with a quarter of the frosting, using a palette knife or spoon to cover top evenly. Top with remaining cake layers and frosting. Decorate with flowers. Drizzle with extra honey.
Un-iced cake suitable to freeze. Not suitable to microwave.
The Latest from Australian Women's Weekly Food
- 12 lovely lentil recipesToday 12:40am
- Grilled haloumi, white nectarine & kohlrabi saladYesterday 2:04am
- Tamarind beef stir fry with kohlrabi saladJun 17, 2019
- Kohlrabi & sweet potato rosti with cashew dipJun 17, 2019
- Delicious recipes to try in your Kmart pie makerJun 17, 2019
- Beef curry with turmeric rice and coconut sambalJun 14, 2019
- Banana cake recipesJun 14, 2019
- Beef curry recipesJun 14, 2019
- Fabulous frittata recipesJun 13, 2019
- 10 perfect puff pastry recipesJun 12, 2019
- 10 easy risotto recipesJun 11, 2019
- Quiche LorraineJun 06, 2019
- Vegetarian nachosJun 06, 2019
- Quince recipesJun 06, 2019
- Fried rice recipesJun 06, 2019
- Roasted chickpeas & beansJun 05, 2019