Spiced honey cake

[Windigo]

This is my version of James Martin's (BBC chef) honey cake. I changed it by adding some orange zest and cinnamon and tweaking the method a little.

• 170g/6oz clear honey
• 140g/5oz butter
• 85g/3oz light muscovado sugar
• 2 eggs, beaten
• 200g/7oz self raising flour, sieved
• Zest from 1 medium orange
• 1 tsp cinnamon
• Pinch of salt

For the icing

• 55g/2oz icing sugar
• 1 tbsp clear honey
• hot water

1. Preheat oven to 180C/350F/Gas 3 and butter and line the bottom of a 7in/18cm cake tin.
2. Measure the honey, butter and sugar into a large pan. Add a tablespoon of water and heat gently until melted.
3. Remove from the heat . Mix flour seperately with the orange zest and cinnamon. Beat the eggs in a large bowl. When cooled enough, add the mixture to the eggs and mix. When mixed, add the flour and stir through until you have a glossy cake batter.
4. Spoon into the cake tin and bake for 40-45 minutes until the cake is springy to the touch and shrinking slightly from the sides of the tin.
5. Cool slightly in the tin before turning out onto a wire rack.
6. While the cake is still warm, make the icing by mixing the sugar and honey together with 2-3 teaspoons of hot water. Trickle over the cake in whatever design takes your fancy.