Isn’t the old plate in this photo gorgeous? I love it – it belongs to my Mum who lent it to me for photo taking purposes. Thanks Mum!
This has quite a unique taste, a bit like a light ginger cake but the caraway and cardamom make it quite different. The flavours of the spices balance out the sweetness of the honey perfectly. I was unsure if my kids would like this – but they gobbled it up!
When milling the spice seeds don’t worry if they don’t mill to a fine powder, a few larger bits of seed give the cake a lovely crunch of flavour as you eat it.
Best enjoyed with copious amounts of tea, drunk from beautiful cups with saucers
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp caraway seeds
- ½ tsp cardamom seeds
- 150g butter
- 70g raw sugar
- 250g honey
- 225g SR flour
- 2 eggs
- Preheat oven to 180 degrees, grease and line 23cm round cake tin.
- Place cardamom seeds and caraway seeds into Tmx bowl and mill speed 9, 20 seconds. Remove from bowl and place aside.
- Melt butter, honey and sugar at 100 degrees, speed 2, 3 minutes.
- Add flour, then all spices, then eggs. Mix speed 5, 15 seconds.
- Pour into prepared tin and bake for 45 minutes until golden on top and a testing skewer is removed clean.
- I like to ice this with plain icing (just icing sugar, a little dob of butter and enough boiling water to make a smooth paste. I make mine the old fashioned way with a bowl and spoon as I don't use measurements, so like to judge the consistency as I go, but you can make icing in the Thermomix too of course)