Orange, Honey and Hazelnut cake

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Ingredients

1 tsp	instant coffee
120 ml	hot water
175 g	plain flour
1 tsp	baking powder
¹/₂ tsp	bicarbonate of soda
¹/₂ tsp	ground cinnamon
1 small	pinch ground cloves
2 medium	eggs
110 g	caster sugar
120 ml	honey
80 ml	vegetable oil, preferably sunflower or corn
1 ¹/₂ tsp	fresh orange zest
50 g	hazelnuts, coarsely chopped

Method

Preparation time: ca. 40 min Resting time: ca. 2 hrs / Grade of difficulty: medium / Calories per portion: n/a

Lightly toast the hazelnuts in a small, heavy-based pan, tossing occasionally until just beginning to colour. Do not allow to darken too deeply as flavour will be lost and do not take your eyes from the pan as they will burn very easily. Remove from heat and allow to cool.

Preheat oven to Gas Mark 3, 325°F, 170°C. Grease and line a 1lb (500g) loaf tin, preferably using baking parchment.

In a cup or mug, dissolve the coffee in hot water. Allow to cool.

Sift flour, baking powder, bicarbonate of soda and spices together in a large bowl.

Using a food mixer, beat the eggs until evenly coloured and add honey and sugar and beat until light in colour. Gradually add the oil and beat until blended. Add zest. Beat in flour followed by the coffee, in two or three batches. Add hazelnuts and stir in.

Pour batter into prepared tin and bake for 55-60 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool in tin for about 15 minutes. Turn out onto wire rack and cool completely. Remove lining paper when barely warm.

When completely cool, wrap cake tightly in foil and keep at room temperature until required as it can readily lose moisture and become dry. Re-wrap unused portion immediately after use.

Will serve 8-12 with tea, coffee or glass of wine.