Name: Honey cake
Cook time: 100 min
Total time: 100 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 625.00 ml flour cake; 10.00 ml Baking powder; 5.00 ml cloves ground; 80.00 ml butter; 3.00 eggs extra large, whisked; 60.00 ml orange zest and juice; 375.00 ml honey; 5.00 candied oranges sliced; 50.00 ml honey; 15.00 ml orange juice; cream cheese; 250.00 g cream cheese; lemon zest and juice; 30.00 ml honey

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Ingredients (14)

625.00 ml	flour — cake
10.00 ml	Baking powder
5.00 ml	cloves — ground
80.00 ml	butter
3.00	eggs — extra large, whisked
60.00 ml	orange — zest and juice
375.00 ml	honey
5.00	candied oranges — sliced

Glaze

50.00 ml	honey
15.00 ml	orange juice
	cream cheese
250.00 g	cream cheese
	lemon — zest and juice
30.00 ml	honey

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Method:

Preheat the oven to 160ºC (325ºF). Spray a 20 cm loose-bottomed cake tin with non-stick spray and line with baking paper.
Sift the cake flour, baking powder and cloves in a mixing bawl. Add the butter and rub in with your fingertips until well blended.
Whisk together the eggs, orange juice and rind and add the honey. Mix and add to the dry ingredients. Fold in. Turn the batter into the prepared cake tin and arrange the orange slices on top. Bake for 1 hour and 40 minutes or until a testing skewer comes out clean.
Blend the honey and orange juice and brush the cake with the mixture as soon as it comes out the oven. Blend the cream cheese, lemon juice and rind and honey.
Serve the cake lukewarm with a scoop of the cream cheese mixture.
Makes a medium-sized cake.