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German Honey Cake

This is a delicious, old-fashioned cake. I love it because it uses olive oil instead of butter. Contrary to what many people believe, olive oil doesn’t lose its goodness when it’s heated. The only time the nutrients in olive oil would be lost are if it is heated repeatedly. This cake has a traditional, slightly spicy flavour. Once you try it, you’ll know what I mean! Don’t use an electric mixer for the main part of this recipe – mixing by hand is much better, but I do recommend that you use an electric whisk for the egg whites.

SERVES 12

low-fat spread, for greasing

2 tsp instant coffee granules

2 eggs, separated

85g (3oz) dark muscovado sugar

3 tbsp light olive oil

110g (4oz) runny honey

200g (7oz) wholemeal plain flour

2 teaspoons baking powder

½ tsp bicarbonate of soda

½ tsp ground cloves

½ tsp ground allspice

1 Preheat the oven to 160°C/315°F/Gas mark 2–3.

2 Grease a 20cm (8in) round loose-bottomed cake tin with low-fat spread.

3 Start by dissolving the coffee in 125ml (4fl oz) hot water, and setting aside.

4 Now, in a large bowl, beat the egg yolks and muscovado sugar together thoroughly until the mixture goes a little paler. Add the olive oil and the honey and beat until the mixture is creamy and glossy.

5 Next, sift together the flour, baking powder, bicarbonate of soda and spices. Add these dry ingredients along with the coffee to the egg and honey mixture and mix with a wooden spoon. Don’t worry if it is a little lumpy – this will add to the texture. Don’t beat or overmix.

6 Finally, using a free-standing electric mixer, whisk the egg whites until stiff peaks form, then using a large metal spoon or spatula, fold gently into the batter mixture. Again, be careful not to overmix. Only allow yourself 15 turns of the spoon!

7 Pour the batter into the prepared tin and bake for 35–40 minutes or until a skewer inserted into the centre of cake comes out clean. Allow to cool in the tin for 5 minutes, then turn out onto a wire rack to cool.