Lemon myrtle honey cake

Ingredients

• 300 g Plain flour
• 2 tsp Baking powder
• 0.5 tsp Bicarbonate of soda
• 1 tsp Ground lemon myrtle
• 1 tsp Ground cinnamon
• 0.25 tsp Salt
• 3 Eggs
• 180 g Honey
• 90 g Brown sugar
• 120 ml Neutral oil
• 150 ml Strong coffee, cooled
• 60 ml Orange juice

Method

1. 01Heat the oven to 170°C conventional. Grease and line a deep 23 × 13 cm loaf tin, leaving paper overhang for lifting.
2. 02Whisk the flour, baking powder, bicarb, lemon myrtle, cinnamon and salt together, breaking up any lumps.
3. 03In a second bowl whisk the eggs, honey, sugar and oil until combined. Whisk in the cooled coffee and orange juice.
4. 04Fold the dry mixture into the wet mixture just until no dry flour remains. Pour into the tin and level the surface.
5. 05Bake for 55–65 minutes, until the centre springs back and a skewer comes out without wet batter. Tent loosely with foil if the top darkens early.
6. 06Cool in the tin for 15 minutes, then lift onto a rack. Slice only when cool. Wrap well; the texture improves the following day.