SPELT HONEY CAKE WITH CORIANDER AND ORANGE SYRUP

There is something about a sticky, honey-drenched cake like this one that is so appealing, says chef Gill Meller. This recipe is an extract from Gill Meller's new book, Gather, available nationally now.

INGREDIENTS

• 220g unsalted butter, roughly chopped
• 1 cup (220g) golden caster sugar
• 1/3 cup (115g) honey
• Finely grated zest of 1 orange
• 2 tsp coriander seeds, toasted, crushed
• 4 eggs
• 1 cup (150g) white spelt flour
• 2 tsp baking powder
• 1 1/2 cups (150g) almond meal

Honey coriander syrup

• 1/3 cup (115g) honey
• 2 tsp coriander seeds, toasted, crushed
• Juice of 1 orange

• METHOD

  • 1
    Heat the oven to 170°C. Grease the base and sides of a 20cm springform cake pan and line with baking paper.
  • 2
    In a stand mixer fitted with the paddle attachment, beat butter, sugar, honey, zest and coriander seed until light and fluffy. Add eggs one at a time, adding 1 tbs flour with each and beating thoroughly before adding the next, until incorporated.
  • 3
    Combine baking powder and almond meal with the remaining flour. Sift over the egg mixture, then, using a large metal spoon, carefully fold into the egg mixture until combined.
  • 4
    Spoon batter into prepared cake pan, spreading evenly with a spatula. Bake for 50-60 minutes or until a skewer inserted in the centre comes out clean. (The cake will have a slight dip in the centre.)
  • 5
    Meanwhile, for the honey coriander syrup, whisk all ingredients in a saucepan over medium-high heat until combined. Cook, stirring occasionally, for 4-5 minutes or until reduced slightly.
  • 6
    Leaving the hot cake in the pan, gently prick the top with a toothpick and drizzle over the syrup so that it soaks into the sponge. Leave cake to cool in the pan for a further 30 minutes, then remove from pan and place on a wire rack to cool completely.
  • 7
    The cake tastes best if left for a day or two before eating, and it will store well for at least a week in an airtight container.