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.
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