Â鶹Éç

Available for over a year

For this week's Food Friday recipe we're in Hazel Paterson's kitchen in Melton cooking up something that'll ward off the winter chills. This cake is packed full of soothing spice, zest, honey and bourbon, perfect for lifting the spirits when its the throes of a winter cold. You can leave out the honey bourbon if you like or alternatively add it to your syrup and boil away the alcohol before pouring it over the cake. Ingredients: For the cake: • 240g Stork margarine • 240g caster sugar • 4 eggs • 120g thin cut marmalade • 2 heaped tablespoons runny honey • zest of 1 large orange • 1 teaspoon ground mixed spice • 240g self raising flour • A few sprinkles of Demerara sugar For the syrup: • juice of one orange (plus extra zest if you fancy) • 100g thin cut marmalade • 2 tablespoons runny honey • 70ml honey bourbon Method: 1. Heat oven to 160C. Beat together the Stork and sugar until light and fluffy. 2. Add 1 egg and beat in then add the remaining 3 eggs and beat into the cake mixture. 3. Add the zest of 1 orange, the marmalade, honey and ground spice then beat well. 4. Sift in the flour and stir carefully making sure all the flour is incorporated. 5. Grease some baking parchment lithesome butter or Stork and line your loaf tins or cake tin then pour in the mixture, smooth off the top then sprinkle over the Demerara sugar. Bake for around 40 mins but check after 30 minutes, if the tops are turning dark then cover with tin foil and continue to cook until a skewer is inserted into the centre comes out clean. 6. In a small saucepan heat the orange juice, marmalade and honey (and zest if using). Bubble and reduce down by half to create a thick syrup (takes about 7 minutes or so). 7. Once the cake is cooked stab to all over with a skewer and pour over the honey bourbon (don’t use regular spirit as it will be too harsh) then pour over the hot syrup and allow to cool in the tin.