1 c Brown sugar
3 tb Sugar
2 lg Eggs
250 ml Beehive Co honey of your choice*
1 tb Instant coffee
1 ts Ground cinnamon
1/2 ts Nutmeg
1/2 ts Ground cloves
2 c Self raising flour
3 ts Baking powder
100 g Flaked or slivered almonds
2 tb Apricot jam
Preheat the oven to 180c.
Beat the brown sugar, white sugar and eggs together until thick and
pale in colour. Add the honey and coffee and continue to mix on slow
speed until incorporated.
Mix the flour and baking powder together then fold the flour and
spices into the egg mixture and mix well, adding half the slivered or
flaked almonds and mixing once more to distribute.
Spoon the batter into a buttered and floured 20cm. X 20cm. square
cake tin then sprinkle the remaining flaked almonds on top.
Bake at 170c. for 45 minutes until "springy" when gently pressed in
the centre.
Allow the cake to cool in the tin for ten minutes then remove from
the tin. Warm the apricot jam and brush over the cake.