Ingredients
2½ cups self-raising flour
½ tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
Pinch of fine salt
¾ cup honey
½ cup vegetable oil
½ cup caster sugar
4 free-range eggs
Zest and juice of 2 oranges
1 cup icing sugar mixture
Orange segments, raspberries and mint leaves, to decorate
Sweetened condensed milk, to serve
Method
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Preheat oven to 170°C. Line a 22cm cake tin with baking paper. Sift flour, bicarb, spices and salt into a large bowl. In a second bowl, whisk honey, oil, sugar, eggs, zest and 2 Tbsp of the orange juice. Fold in flour mixture and beat until smooth. Spoon into tin and bake for 45 minutes or until cooked when tested with a skewer. Cool on a wire rack.
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Put icing sugar in a large bowl, then whisk in enough of the remaining orange juice to make a glaze. Spoon over cake and allow to set. Top with orange segments, raspberries and mint. Serve with sweetened condensed milk.