Instruction

• Heat oven to 160C/140C fan/gas 3
• Grease and line the base and sides of a deep 20cm cake tin with baking parchment
• Put the honey, sugar and butter in a medium saucepan and cook over a medium heat until fully melted
• Remove from the heat and allow to cool
• Put the flour and spices in a large bowl and mix everything together
• step 2 Once the liquid ingredients have cooled, whisk in the eggs
• Pour over the dry ingredients, whisking them together to form a smooth batter – be careful not to overmix as this can lead to a dry cake
• Pour into the prepared tin and bake for 50-55 mins or until risen and a skewer inserted into the middle of the cake comes out clean
• Allow the cake to cool in the pan for 20 mins before turning out onto a wire rack to cool completely
• step 3 Once cooled, use a large serrated knife to slice the cake into 3 layers
• Spread the jam across the 2 bottom cake layers, then reassemble the cake and set aside while you make the glaze
• Put the cream, chocolate and honey in a medium pan and cook over a low-medium heat until the chocolate is melted and you have a smooth, pourable mixture
• Put the cake on a wire rack set over a parchment-lined baking tray and pour over the glaze, making sure to cover the entire cake
• Use a fish slice to carefully transfer the cake to a serving plate and allow the glaze to set
• To decorate, dust with a little edible gold powder, if you like
• Uniced, this cake will keep for up to 5 days
• Once iced, enjoy within 3 days – just keep in the fridge, but remove before serving and eat at room temperature