Sophie’s Orange and Honey Melt-and-Mix Cake is one of our favourite recipes from her cookbook, perfect for afternoon tea or a get-together with friends and family.
Orange and Honey Melt and Mix Cake
Ingredients (serves 6-8)
150g (5 1/2 oz) butter
1 3/4 cups (260g) self-raising flour
1/2 cup (100g) dark brown sugar
2/3 cup (235g) honey
1 tsp ground cinnmamon
1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg
3/4 cup (200g) natural yoghurt
3 blood oranges, peeled and cut into small pieces
1 cup (125g) icing (confectioners’) sugar
Grated zest and juice of 1 lemon
Preheat the oven to 180C (350F). Grease a deep 30 x 20cm (12 x 8 inch) roasting tin and line the tin with baking paper.
Melt the butter and set aside to cool for at least 5 minutes.
Combine the flour, brown sugar, honey, spices, eggs, yoghurt and cooled butter in a food processor. Whizz for 1 minute or until you have a smooth batter.
Pour the batter into the lined tin, smooth the top and dot with the orange pieces.
Bake for 45 minutes or until a skewer inserted in the middle of the cake comes out clean. Leave the cake to cool for 10 minutes before lifting it out of the tin and transferring it to a wire rack to cool completely.
For the icing, whisk together the icing sugar, lemon zest and juice until thick and smooth. Pour the icing over the cake and serve it in lovely big wedges.