Honey Cake with MELIRA Lavender Honey By Chef Dina Nikolaou
Preheat the oven to 180°C fan. I well butter a cake tin (or two) with a hole in the middle and set it aside. Sift together the flour, baking powder, cinnamon, ginger and cloves in a bowl.
I put the butter in a bowl and beat with the mixer until it turns white and fluffy. I add the eggs one by one, continuing to beat until a fluffy cream is created. I pour in the vanilla, orange juice and honey and beat for 1-2 minutes (the mixture will look "cut" but that's okay).
I stop the mixer and add the dry ingredients. I mix with a mariz until the mixture is homogeneous and pour it into the mold (or molds). I bake the cake for 60 minutes.
Remove from the oven and let it cool. Unmould the cake on a plate and sprinkle with the glaze.
For the icing
I put the honey and butter in a saucepan and heat them over a very low heat, stirring. Once the butter has melted and combined with the honey, remove from the heat.