Full of spices and whisky this classic cake has been reinvented with a lemony icing twist! Ingrediets: 1 1/4 cups (185g) self-raising flour 1 cup (120g) almond meal 3/4 cup (165g) brown sugar 150g melted butter 1/2 cup (125ml) honey 3 Coles Australian Free Range Eggs, lightly whisked 1/2 cup (120g) sour cream 1 lemon, zested, juiced 1/4 cup (60ml) whisky or orange juice 1 tsp mixed spice 1/2 tsp ground cardamom 1 cup (160g) icing sugar mixture 1 tbsp lemon juice 1 tbsp whisky or orange juice, extra Syrup 1/4 cup (60ml) whisky or orange juice 1/4 cup (60ml) honey 2 tbsp lemon juice 1 cinnamon stick or quill 2 whole cloves How to make it: Step 1 Preheat oven to 180°C. Grease a 22cm bundt or fluted ring cake pan and dust well with flour. Combine flour, almond meal and sugar in a large bowl. Step 2 Whisk butter, honey, egg and sour cream in a small bowl. Add to the flour mixture with lemon zest, lemon juice, whisky or orange juice, mixed spice and cardamom. Stir to combine. Pour into the prepared pan. Bake for 1 hour or until a skewer inserted in centre comes out clean. Set aside for 10 mins to cool before turning onto a wire rack on a tray. Step 3 To make the syrup, place the whisky or orange juice, honey, lemon juice, cinnamon and cloves in a saucepan over low heat. Cook, stirring, for 5 mins or until heated through. Pour syrup over the cake on the rack. Set aside to cool. Step 4 Combine icing sugar, lemon juice and extra whisky or orange juice in a bowl to make a smooth paste. Drizzle over cake. Dark-choc whole mandarin cake Recipe Satay chicken and sesame jaffles recipe Best-ever butter chicken pie Recipe