This dreich weather in Scotland is making me crave warming Autumn spices and endless cups of tea. This honey cake with lemon and coriander seed combines the citrus notes and floral spice of coriander that perfectly complements both the lemon and honey for an autumnal twist on the lemon drizzle cake. To make it, you will need:
200g unsalted butter at room temperature
200g golden caster sugar
4 medium organic eggs
150g white spelt flour
Zest and juice of 2 unwaxed lemons
6 tablespoons runny honey
1 tablespoon coriander seeds, toasted and crushed to a fine powder
1 teaspoon baking powder
150g ground almonds
For the drizzle:
Half a lemon, juice only
Half a tablespoon of honey
One tablespoon coriander seeds.
Preheat the oven to 190C/170C Fan/Gas 5. Grease a 24cm cake tin and line with greaseproof paper. Beat the butter and sugar in a large mixing bowl until light and fluffy – you can do this in a stand mixer or with a hand-held whisk if you like. Crack in one egg, add a tablespoon of flour and beat until combined, then do the same with the other three eggs.
Add the lemon zest and juice and the honey and mix. In a bowl mix the ground coriander seeds, remaining flour, baking powder and almonds and whisk so that there are no lumps. Mix the dry ingredients into the wet until everything is combined.
Spoon into the lined tin and smooth out the top.
Bake in the hot oven for 50 minutes, until golden brown on top. The honey will make it brown quicker than a normal cake, so if need be cover the tin with foil to stop it browning any further. Remove from the oven and leave to cool in the tin. Meanwhile, make the drizzle by heating the lemon juice, honey and coriander seeds over a low heat until you have a syrupy consistency.
Pour over the warm cake and leave to cool completely.
Serve in slices, delicious with a spoonful of Greek yoghurt.
What are you baking this weekend?
Recipe via Anna Jones. Click here for more of my lemon recipes.