(1 cake - make 20 slices)
Ingredients
150 g / 5 oz butter, softened
175 g / 6 oz honey
75 g / 3 oz sugar
3 eggs
200 g / 7 oz flour
1 tsp baking powder
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 dl / 50 ml milk
Orange-mint-butter filling
150 g / 5 oz butter, softened
150 g / 5 oz icing sugar
4 tbsp freshly squeezed orangejuice
1 1/2 tsp orange rind, finely grated
2 tbsp fresh mint leaves, finely chopped, (peppermint or regular mint)
Decoration
fresh mint leaves
Baking time: Approx. 40 min. at 175°C / 350°F / Gas Mark 4
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Instructions
Whisk butter, honey and sugar thoroughly until the sugar is well mixed into the butter. Add the eggs, one at a time, and whisk thoroughly between each. Mix the flour with baking powder and spices and add to the mixture. Add the milk and stir well. Pour into a well greased baking tin at approx. 70 fl. oz. Bake in the middle of the oven. Leave to cool.
Orange-mint-butter filling: Whisk butter and icing sugar with some of the orangejuice until light and even. Add the rest of the orange juice a little at a time while whisking. Add the orange rind and chopped mint. Season.
Cut the honeyloaf in 3 evenly parts horisontally. Place the filling evenly on the 2 latter parts. At last, place the top part on the loaf. With your hands, press the loaf together gently without squeezing. Wrap the loaf in tin foil and leave to set in the refrigerator for at least 1 hour. Ideally, leave until the day after.
To serve: Cut the loaf in 1/2 inch slices. Decorate with fresh peppermint leaves.
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