Honey Breakfast or Morning Tea Cake made with Wandoo White Gum Honey this a delicious treat with the perfect balance of sweetness and healthy goodness.
2 large loaf pans - 5.25" x 9" x 2.75" in size.
Large mixing bowl
Zester for Orange zest
1tbspButter, enough for 2 loaf pans
2tspSaltkosher or sea salt works best
1tspGinger powderFresh Ginger works well if available but you need slightly more - 2-3 tsp or to taste
½tspGround or crushed cloves
1½cupsRaw Granulated SugarYou can use white sugar if you prefer
2Oranges - zest from one OrangeUse the Juice of Oranges for glaze
½cupSlivered Almondschopped brown or white Almonds are fine too
1cupOlive OilYou can use coconut oil or Canola oil
1cupHoneyBella Bees Wandoo honey is best
3largeEggs They are best at room temperature for easy mixing.
½cupJuice of the Orange
1/3cupRaw Granulated SugarYou can use white sugar if you prefer
1/3cupOrange juiceJust the fresh Orange from the Zest
1/3cupHoneyBella Bees Wandoo honey is best
½tspGinger powderFresh Ginger works well if available but you need slightly more - 1 tsp or to taste
Zest from one orange
Grease 2 large loaf pans with butter and dust / coat with flour. Set aside or put in the fridge. You can also use PAM if you prefer.
Preheat oven to 350°F or 180°C
In a large bowl, place flour, baking powder, baking soda, salt, cinnamon, nutmeg, 1 tsp. ginger powder, ground cloves, allspice, 1 1/2 cup granulated sugar, light brown sugar and the zest from one orange and whisk together.
In a separate, medium bowl, place canola oil, 1 cup honey, eggs, vanilla extract and 1/2 cup fresh orange juice - measuring the oil before the honey, as that will make it easier for the honey to glide out of the measuring cup. Whisk well this mixture well so honey is broken down.
Combine the two mixtures and stir with a wooden spoon or strong whisk. Add the warm coffee and mix until the ingredients are thoroughly combined and smooth batter.
Pour the batter into the two prepared pans.Finish the cakes with the oat/almond topping. Place in the oven. Bake until the cake can be poked with a knife in the centre and it comes back clean, around 50 minutes - 1 hour
While the cakes are baking, make the cake glaze. Place 1/3 cup granulated sugar, 1/3 cup orange juice, 1tsp. ginger powder and zest from one orange into a sauce pot and bring to a boil, stirring until the liquids are combined.
Allow this mixture to cool - It should be less than 40°c or back to room temp. Add the 1/3 cup honey and mix well.
Remove cakes from the oven and make a number of pokes on the surfaces of the cake with a knife. Pour the glaze on top equally between the two cakes, using a brush if needed to push around the glaze into all parts of the top of the cake.
Set the cakes aside and let cool. Once cooled, remove from the loaf pans onto a cake rake.Enjoy immediately after cooled, or place cut pieces in the fridge to last a few days longer and individually wrapped in the freezer to last up to 3 months. When you're ready to enjoy, toast cake in a toaster oven for a quick on-the-go breakfast.
You can use an electric mixer to combine the wet and dry mixes if you prefer.