ALMOND HONEY SPICE CAKE :

BUTTER ,SOFTENED -125 GM
CASTER SUGAR - 75 GM
HONEY -2 TABLESPOON
GROUND GINGER - 1 TEASPOON
GROUND ALLSPICE - 1 TEASPOON
EGGS - 2
ALMOND MEAL - 180 GM
SEMOLINA - 80 GM
BAKING POWDER - 1 TEASPOON
MILK - 60 ML

SPICED SYRUP:

CASTER SUGAR -220 GM
WATER -250 ML
CARDAMOM PODS,BRUISED -8
CINNAMON STICKS -2

HONEY ORANGE CREAM :

THICKENED CREAM -180 ML
HONEY -1 TABLESPOON
FINELY GRATED ORANGE RIND - 2 TABLESPOON

PREHEAT OVEN TO MODERATE [180C/160C FAN-FORCED].GREASE DEEP 20 CM –ROUND CAKE PAN:LINE BASE AND SIDE WITH BAKING PAPER.

BEAT BUTTER ,SUGAR ,HONEY AND SPICES IN SMALL BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.ADD EGGS,ONE AT A TIME,BEATING UNTIL JUST COMBINED BETWEEN ADDITIONS;TRANSFER MIXTURE TO MEDIUM BOWL.FOLD IN ALMOND MEAL,SEMOLINA,BAKING POWDER AND MILK.

SPREAD MIXTURE INTO PAN ;BAKE ABOUT 40 MINUTES.STAND CAKE 5 MINUTES.
MEANWHILE ,MAKE SPICED SYRUP.
POUR STRAINED HOT SYRUP OVER HOT CAKE IN PAN;COOL CAKE IN PAN TO ROOM TEMPERATURE.TURN CAKE ,IN PAN,UPSIDE-DOWN ONTO SERVING PLATE;REFRIGERATE 3 HOURS OR OVERNIGHT.

REMOVE CAKE FROM REFRIGERATOR.MAKE HONEY ORANGE CREAM.REMOVE PAN FROM CAKE;SERVE CAKE AT ROOM TEMPERATURE WITH HONEY ORANGE CREAM.

SPICED SYRUP:

STIR INGREDIANTS IN SMALL SAUCEPAN OVER HEAT,WITHOUT BOILING ,UNTIL SUGAR DISSOLVES;BRING TO A BOIL.BOIL,UNCOVERED,WITHOUT STIRRING,ABOUT 5 MINUTES OT UNTIL SYRUP THICKENS SLIGHTLY.

HONEY ORANGE CREAM:

BEAT CREAN ,HONEY AND RIND IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM.