Hooray for October! There’s something about a sticky, syrup-soaked cake like this one that is so hard to resist at this time of year. This honey cake with coriander seed, spelt and orange – via Gill Meller’s Gather – is made with white spelt flour: its sweet, nutty flavour and comforting texture marries perfectly with the aromatic coriander, warm citrus notes of the orange, rich almond and floral notes of honey. It’s like nothing I’ve ever tasted and I urge you to give it a go – the cake has a long bake time, but you can very much leave this cake too it and potter in the kitchen while its warm spice makes your house smell like Autumn. It gets better each day as well – so perfect as a Sunday bake to see you through the week. To make it, you will need:
250g golden caster sugar
4 tbsp runny honey
Grated zest one orange
2 tsp coriander seeds, toasted and crushed
4 large eggs
150g spelt flour
2 tsp baking powder
150g ground almonds
For the syrup:
4 tbsp runny honey
2 tsp coriander sees, toasted and crushed
Juice of one orange
Heat the oven to 170C/ 150C Fan/ 325F/ Gas 3. Beat the butter until creamy, then add the sugar, honey, orange zest and coriander seeds. Beat thoroughly until very light and fluffy.
Add the eggs one at a time, adding a spoonful of the flour with each and beating thoroughly before adding the next egg and a spoon of flour. Combine the remaining flour with the baking powder and sift into the beaten egg mixture. Using a large metal spoon, gently fold the flour and baking powder into the mixture until combined. Stir in the almonds and mix until evenly combined.
Grease an 18cm springform tin, then spoon the mixture into it, spreading evenly with the back of a spoon. Stand the tin on a baking sheet (the batter may leak) and bake in the oven for about 50 minutes, until a skewer inserted in the middle comes out clean.
Remove the cake from the oven and let it cool slightly while you make the syrup. Combine the ingredients in a pan over a medium-high heat without stirring for 4-5 minutes, until reduced.
Without removing the cake from the tin, gently prick the surface with a toothpick and drizzle over the syrup so that it soaks into the hot sponge.
Leave the cake in the tin for a further 30 minutes or so, before removing from the tin and placing on a wire rack to cool completely.
The honey cake with coriander seed, spelt and orange tastes best if you leave it a day or two before eating, and it will store for at least a week in an airtight container.
What are you making this weekend?