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Ingredients
- 2 eggs
- 1/2 cup light oil (I used grapeseed)
- 3/4 cup honey
- 1 cup sugar
- grated rind of 1 orange
- 1 cup self-raising flour
- 1 cup plain flour
- 2 tbsp cocoa
- scant teaspoon each of ground cinnamon and mixed spice
- 1/2 tsp ground cloves
- 1/2 tsp bicarbonate of soda
- 1 cup boiling water
- 100g of 60 per cent dark chocolate, grated (optional)
Method
Preheat oven to 180 degrees. I used a 24-centimetre non-stick ring tin.
Grease tin and dust lightly with flour.
Mix together eggs, oil, honey, sugar and grated orange rind.
Sift together flour, spices and cocoa. Add to mixture and stir well.
Lastly, add bicarbonate of soda to the boiling water, add to mixture and stir in carefully.
Bake for about an hour (mine took 50 minutes in a fan-assisted oven), or until a skewer inserted in the centre comes out clean. When the cake is ready, the sides will have shrunk away from the edge of the tin.
Allow the cake to cool to faintly warm before patting on chocolate and stand the cake rack over a tray to catch the fallout.
