125ml (1/2 cup)Canola Oil (or other vegetable oil)
1Orange - Zest only
150gr (1 cup)Plain Flour
25gr (1/4 cup)Almond Meal
25gr (1/4cup)Hazelnut Meal (Can be replaced by the same quantity of almond meal)
1teasp.Baking Powder
1pinch Salt
1teasp.Cinnamon Powder
1/2teasp.Nutmeg Powder
1/2teasp.Ginger Powder
1/2teasp.Clove Powder
1/2teasp.Anise Seed Powder (optional)
Orange Glaze
2Oranges - juiced
2tbsp.Lemon Juice
1/2tbsp.Agar Agar Powder
Candied Oranges
1Orange
3 x 250ml (3 x 1 cup)Water
60gr (1/4 cup)Caster Sugar
55gr (1/4 cup)Brown Sugar
1/2teasp.Cinnamon Powder
Instructions
Spiced Honey Cake
Preheat your oven on 170'C.
Boil the Water to brew the tea, then set aside to cool down. Preferably use a fragrant, fruity spiced tea.
Whisk the Eggs and Brown Sugar until foamy. Add the liquid Honey and whisk well.
Add the brewed Tea, Canola Oil and Orange Zest and whisk until combined.
Fold in all the dry ingredients: Plain Flour, Almond Meal, Hazelnut Meal, Baking Powder, Salt, Cinnamon Powder, Nutmeg Powder, Ginger Powder, Clove Powder and Anise Seed Powder.
Pour the cake batter into a greased loaf pan and bake for 30 to 40 minutes, or until the tip of a knife comes out clean. Set aside to cool down completely.
Orange Glaze
When the Spiced Honey Cake is completely cool, place the Orange Juice, Lemon Juice and Cinnamon Powder in a small pot and bring to a boil. Add the Agar Agar Powder and whisk for a couple of minutes.
Place the Spiced Honey Cake on a cooling rack, over a lined baking tray (see note 1). Gently pour the Orange Glaze over the cake, making sure it is fully covered. Repeat until you have used all the Orange Glaze, then put aside to set.
Candied Oranges
Cut the orange in half. Thinly slice the first half, then cut out the orange peal on the second half (see note 2). Slice the orange peals into thin strips.
In a small pot, bring the first 250 ml of water to boil. Place the Orange Slices and Peal Strips in the boiling water for about then minutes, then drain and rince well. Repeat a second time in with fresh water (the second 250 ml).
Clean your pot, then mix in the last 250 ml of water, the Caster Sugar, Brown Sugar and Cinnamon Powder. When all dissolved, place the Orange Slices and Peal Strips in the syrup and leave to reduce on low heat for about 30 minutes, or until all the water has evaporated. Try not to touch or stir the oranges while they are candying.
When all the syrup has evaporated, you should get sticky candied orange slices and strips. Carefully place them on a cooling rack to cool down.
Place the Candied Orange Slices and Candied Orange Peals on the Orange Glazed Spiced Honey Cake before serving.
Notes
This is to make sure the glaze doesn't drip all over your kitchen bench. Lining the Baking Tray with baking paper or a baking mat also allows you to re-use all the orange glaze that has dripped.
You want peal strips that are relatively thick, so make sure you cut out the zest and the white part. Then, slice thin strips of orange peals.